Dessert

Mini Pecan Pies

Prep Time: 10 min

Cook Time: 25 min

Difficulty: Beginner

These sweet Mini Pecan Pies are as delicious as they are adorable. Holiday flavor, seasonal goodness, and flaky crust come together for dessert nirvana.

Instructions

Step 1: Preheat recteq to 350°F.
Step 2: On a lightly floured surface, roll the pie dough out into a 12-inch circle.
Step 3: Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough.
Step 4: Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just slightly (you may need to stretch the dough just a bit). Place muffin pan in the refrigerator while you make the filling.
Step 5: In a medium bowl, mix the corn syrup, brown sugar, butter, egg and vanilla extract, until fully combined. Next, mix in the chopped pecans and Rossarooski's Honey Rib Rub.
Step 6: Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all muffins, making sure the pecan pie filling does not come up over the edges of the dough.
Step 7: Bake at 350°F for about 25 minutes or until the filling is set. Let rest and serve.

Ingredients

Serving Sizes

Ingredients

1 each Pre-made Pie Crust
¹/₃ cup(s) Light Corn Syrup
¹/₄ cup(s) Brown Sugar, packed
1 ¹/₂ tablespoon(s) Unsalted Butter
1 each Eggs, beaten
¹/₂ teaspoon(s) Vanilla Extract
¹/₂ cup(s) Chopped Pecans
1 teaspoon(s) Rossarooski's Honey Rib Rub

Tools Needed

Rolling Pin
3-inch Cookie Cutter
Muffin Pan
Medium Mixing Bowl
Baking Spatula

Step 1: Preheat recteq to 350°F.
Step 2: On a lightly floured surface, roll the pie dough out into a 12-inch circle.
Step 3: Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough.
Step 4: Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just slightly (you may need to stretch the dough just a bit). Place muffin pan in the refrigerator while you make the filling.
Step 5: In a medium bowl, mix the corn syrup, brown sugar, butter, egg and vanilla extract, until fully combined. Next, mix in the chopped pecans and Rossarooski's Honey Rib Rub.
Step 6: Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all muffins, making sure the pecan pie filling does not come up over the edges of the dough.
Step 7: Bake at 350°F for about 25 minutes or until the filling is set. Let rest and serve.

Chef Pairings

Serve these sweet Mini Pecan Pies up with hot cocoa, coffee, or our Grandma’s Eggnog for a holiday flavor fest.