Bite-Sized Pecan Pies

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5 from 1 vote

Prep Time3

Cook Time25

Total Time28

Course: Dessert

Cuisine: American

Servings: mini pies

Calories:

Author: Lauren Pacek

Ingredients

For the crust

4-5 pre-made, refrigerated pie crusts

For the filling

1 ½ cups brown sugar, packed
1 cup pecans (plus more for topping), chopped
2 eggs
2 tbs unsalted butter, melted
½ teaspoon vanilla extract
½ teaspoon kosher salt
¼ cup bourbon, see notes

Instructions

Preheat the oven to 350 degrees F.
Lightly grease a mini muffin pan with butter or cooking spray.

To prepare the crust

Using a round cookie cutter, cut 48 2- to 3-inch rounds (slightly larger than the opening of the muffin tin openings) of pie dough from the pre-made, refrigerated pie crusts.
Press one round of dough into each well of the mini muffin tin.

To make the filling

Mix all filling ingredients together and divide it evenly between the dough-lined muffin cups.
Sprinkle the extra chopped pecans evenly over the top of the unbaked pies.
Bake for 20-25 minutes, or until the tops of the pies are set. Cool for a few minutes in the muffin tin before carefully removing them to a wire rack to finish cooling completely.

Notes

Notes: You can reduce the amount of bourbon (or omit it entirely) if you'd like. I wanted to make sure that the bourbon flavor was pretty pronounced in these mini pies, though, so I used ¼ cup.

Nutrition