Mini Pecan Pies

Enjoy a classic dessert in a mini size.

Quick Facts

Prep Time: 20 minutes
Bake Time: 20 to 25 minutes
Serving Size: 1 pie Yield: 16 mini pies


  • 1 egg
  • 1/3 cup Karo┬« Light Corn Syrup
  • OR Karo┬« Dark Corn Syrup
  • 1/3 cup sugar
  • 1 tablespoon butter OR margarine, melted
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup chopped pecans
  • 1 box (14.1 ounces)refrigerated pie crust dough


  1. Preheat oven to 350°F.

    Whisk egg, corn syrup, sugar, butter and vanilla in a bowl until smooth.  Stir in pecans. Set aside.
  2. Unroll pie crusts on counter.  Cut out 16 (3 to 3-1/2 inch) circles using a round cookie cutter.  A coffee mug or small bowl can also work, carefully cut around with a sharp paring knife or just press like you would a cookie cutter.  You will have a little dough left over.  Gently fit each circle into muffin cups (2-1/2 inch).  Dough should come up about halfway in each cup.  Spoon about 1 tablespoon filling into each shell. 

    Bake for 20 to 25 minutes until filling appears set.  Cool 5 to 10 minute on rack.  Using a sharp knife, carefully remove each pie from the muffin pan.  Store in a tightly closed container.
  3. Recipe Note:  Extra pie dough can be cut in pieces, brushed with melted butter and sprinkled with sugar and cinnamon for a warm from the oven treat!