Pioneer Woman Mini Pecan Pies

This gooey flaky Pioneer Woman Mini Pecan Pies is made with chopped pecans, brown sugar, and ready in 40 minutes. The warm caramel filling bubbles against the crisp edges of the crust as it comes out of the oven. I always keep a batch of these handy for quick holiday gatherings.

Why This Classic Works

I used to struggle with slicing full-sized pecan pies cleanly without the sticky filling falling apart. Baking them in a muffin tin completely solves that problem while maximizing the crust-to-filling ratio. You get perfectly portioned treats that are easy to serve and eat by hand.

I love how the center stays perfectly soft while the top gets that signature sugary crunch. It takes all the guesswork out of baking the traditional holiday staple.

Pioneer Woman Mini Pecan Pies Ingredients

• 1 package (14 oz) refrigerated pie crusts (2 crusts)
• 1 1/2 cups chopped pecans
• 3 large eggs
• 3/4 cup light corn syrup
• 3/4 cup packed brown sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

How To Make Pioneer Woman Mini Pecan Pies

1. Prep the oven and pan: Preheat your oven to 350°F and lightly grease a standard 12-cup muffin tin.
2. Cut the crust: Unroll the pie crusts and use a 4-inch round cutter to cut out 12 circles, gathering and re-rolling scraps if necessary.
3. Shape the shells: Gently press each crust circle into the cups of the prepared muffin tin, folding the edges slightly if needed.
4. Mix the filling: In a large bowl, whisk together the eggs, light corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth.
5. Add the pecans: Divide the chopped pecans evenly among the 12 pie shells.
6. Pour and bake: Pour the liquid filling over the pecans in each cup, filling them about three-quarters full, then bake for 20 to 25 minutes until set.

Recipe Tips

• Don’t overfill: Leave a little room at the top of each crust to prevent the sticky filling from bubbling over and sticking to the pan.
• Toast the pecans: Briefly toasting your nuts in a dry skillet before adding them deepens their flavor significantly.
• Chill the dough: If your crust gets too warm while cutting, pop it in the fridge for ten minutes to prevent shrinking during baking.

What To Serve With Mini Pecan Pies

Serve Mini Pecan Pies warm with a generous scoop of vanilla bean ice cream or a dollop of fresh whipped cream. A hot cup of black coffee or spiced apple cider also cuts through the rich sweetness perfectly.

How To Store

Keep leftover mini pies in an airtight container in the fridge for up to four days. You can also freeze them for up to two months by wrapping each pie tightly in plastic wrap before placing them in a freezer bag.

FAQs

• Can I use dark corn syrup instead of light? Yes, dark corn syrup will give the filling a deeper, more molasses-like flavor and a darker color.
• How do I get the pies out of the pan easily? Let them cool in the pan for about 10 minutes, then run a thin knife around the edges to pop them out while still slightly warm.
• Can I use a homemade pie crust? Absolutely, a standard double-crust homemade recipe will yield enough dough for 12 mini pies.
• Why did my pie crusts shrink? This usually happens if the dough gets too warm before baking or if it is stretched too tightly into the muffin cups.

Nutrition

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 180mg
• Total Carbohydrate: 38g
• Protein: 4g

Try More Recipes:

• Pioneer Woman Salted Caramel Cheesecake
• Pioneer Woman Lazy Chocolate Chip Cookie Bars
• Pioneer Woman Chocolate Fridge Roll