Pecan Pie Cups Recipe
Pecan Pie Cups
Looking for an easy holiday dessert recipe that will impress your guests? Pecan Pie Cups are the answer!
These mini pies are adorable and delicious. They're ideal for a Thanksgiving party or as a dessert for your holiday meal. To make these delectable treats, simply follow the recipe below.
⅓ cup Light corn syrup
¼ cup Brown sugar
1 ½ tbsp. Unsalted butter melted
1 Egg, lightly beaten
½ tsp. Vanilla extract
½ cup chopped Pecans
Preheat the oven to 350 °F.
Make the pie dough a 12” circle on a lightly floured work surface. Slice 12 circles from the dough with a 3” cookie cutter (or a glass).
Put one piece of dough in each muffin cavity of a 12-count muffin pan, allowing it to come up the sides slightly (you may need to stretch the dough just a bit).
- Store the muffin pan in the refrigerator.
Thoroughly combine the corn syrup, brown sugar, melted butter, egg, and vanilla extract in a mixing bowl. Then, fold the chopped pecans.
- Remove the muffin pan from the refrigerator. Distribute the filling (about 1 tablespoon.) evenly among the 12 muffin cavities, taking care not to let the pecan pie filling overflow the edges of the dough.
- Bake for about 25 to 27 minutes until the filling is set at 350 °F. Remove the pan from the oven to allow it to cool down for about 10 minutes.
Transfer the mini pecan pies from the muffin pan to a wire rack and set them aside to cool completely.
Mini pecan pie cups may be placed in a freezer for 2 to 3 months in a container or freezer bag. Thaw them overnight in the refrigerator. After defrosting, let them sit at room temperature before serving.