Quick and Easy Mini Pecan Pies
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
- 2 packages thawed frozen pie crust
- 1 3/4 cups chopped pecans
- 1/3 cup coconut sugar
- 1/4 cup maple syrup
- 1 egg (or flax egg or chia egg)
- 3 tablespoons melted butter
- 2 teaspoons vanilla extract
- A pinch of sea salt
Instructions
- Preheat your oven to 350°F.
- Grease your muffin tin with butter or oil to prevent sticking.
- Roll out your pie crust on a flat surface, then use a 4-inch cookie cutter to cut out 12 circles.
- Carefully fit each mini pie crust into the muffin tin cavities, adjusting as needed.
- Mix together the chopped pecans, coconut sugar, egg, melted butter, vanilla extract, maple syrup, and sea salt until well combined.
- Fill each muffin tin cavity with an equal amount of the filling mixture.
- Bake for 22-25 minutes until the filling is set and the crusts are golden brown.
- Let the pies cool completely before serving, and store any leftovers in the fridge for up to one week. Enjoy your delightful mini pecan pies!
