Mini Pecan Pies

This is way better than pecan pie!  I LOVE all the brown sugar and pecan flavour. These freeze well too.


  • CRUST:
  • 1 c butter, soft
  • 1/2 c brown sugar
  • 2 c flour
  • 1/2 tsp salt
  • 2 tbsp butter
  • 2 1/2 c chopped pecans
  •  1 1/2 c brown sugar
  • 3/4 c corn syrup
  • 2 tbsp melted butter
  • 1 tsp vanilla


  • Heat oven to 350F
  • Toast the pecans by melting 2 tbsp butter in a frying pan.  Add the pecans and stir until the pecans are golden brown.  Set aside to cool.
  • Lightly spray a muffin pan with cooking spray.
  • To make the crust, in a bowl with the electric mixer, beat the 2 tbsp of butter and brown sugar until creamy.
  • Add the flour and salt and beat until well combined.
  • Divide the dough into 12 equal parts and press into each muffin tin cup.
  • To make the filling, in a large bowl, stir together the brown sugar, corn syrup,  2 tbsp of melted butter, and vanilla.
  • Add the pecans and stir until well coated.
  • Spoon the filling into the muffin cups until 3/4 full.  You will have leftover filling.
  • Bake 15 minutes or until crusts are golden brown.
  • Remove from oven and let cool for 5 minutes.
  • Top up each muffin cup with remaining filling.
  • Let cool completely before gently removing from pan.

Thanks to my friend Ashley who is willing to try anything new as long as there is sugar in it!!

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