Servings: 12
All-purpose flour 
1 tbsp
Refrigerated pie crusts 
3, slightly beaten
1/4 cup, melted
Vanilla extract 
1 tsp
3/4 cup
Light corn syrup 
1 cup
Pecan halves 
2 cups
Mini Pecan Pies
15 m
30 m
Ready in:
45 m
  1. Prepare a muffin pan by greasing it. 
  2. Sprinkle all-purpose flour onto a work surface. Unroll pie crusts. Spread out their edges. Cut 6 circles into each pie crust using a cookie cutter (4-inch). Press the circles into the prepared muffin pan. 
  3. Mix slightly beaten eggs, sugar, and light corn syrup in a bowl. Add nuts, butter, and vanilla extract. Mix. 
  4. Fill each pie crust with ¼ cup of the pecan mixture. 
  5. Bake the mini pecan pies at 350° F (180° C) for 30 minutes. Allow the pies to cool completely in the pan before removing. Then, use a knife to loosen edges from the pan. With the knife, lift the pies out of the pan. Serve and enjoy!