We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    11
  • Print
    2K
  • Pinterest
    799
  • Email
    278
  • Facebook
    156

Mini Pecan Pies

(0)
  0 reviews
  • 10 min prep time
  • 30 min total time
  • 8 ingredients
  • 16 servings
  • Pinterest
    799
  • Facebook
    156
  • Save
    11
  • Email
    278
  • Print
    2K

These sweet little pecan pies are the perfect dessert to share at a gathering. Make 16 bite-size servings in just 30 minutes!

Nikki Gladd Nikki Gladd
October 20, 2016

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
cup packed brown sugar
1/4
cup cornstarch
1 1/4
cups water
1
tablespoon salted butter
1
teaspoon vanilla
1 1/2
cups pecan halves, chopped
16
pecan halves

Steps

  • 1 Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
  • 2 Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
  • 3 In 2-quart saucepan, mix 1 cup packed brown sugar, 1/4 cup cornstarch and 1 1/4 cups water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in 1 tablespoon salted butter, 1 teaspoon vanilla and 1 1/2 cups pecan halves, chopped. Cool 10 minutes.
  • 4 Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.
  • 1 Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
  • 2 Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
  • 3 In 2-quart saucepan, mix 1 cup packed brown sugar, 1/4 cup cornstarch and 1 1/4 cups water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in 1 tablespoon salted butter, 1 teaspoon vanilla and 1 1/2 cups pecan halves, chopped. Cool 10 minutes.
  • 4 Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.

Expert Tips

Add up to 1/2 cup more pecan halves, chopped, for a nuttier pie.

To make up to 20 tarts, reroll scraps of pie dough to thin layer, and cut more rounds.

Nutrition Information

No nutrition information available for this recipe
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved