Pioneer Woman Mini Pecan Pies Recipe
The Pioneer Woman Mini Pecan Pies Recipe is perfect. These little pies are flaky and very rich.
Ingredients
- 1 package refrigerated pie crust 2 rolls.
- 1 cup chopped pecans.
- 1 cup brown sugar packed.
- 1 tablespoon melted butter.
- 1 large egg.
- 1 teaspoon vanilla extract.
- A pinch of salt.
Instructions
Prep the Oven and Tin
- Start by preheating your oven to 350 degrees. Lightly grease your mini muffin tin. Use butter or a non-stick spray.
Cut the Pie Crust
- Unroll the cold pie crust on a table. Use a round cutter for small circles. Each circle should be about 3 inches wide.
Place Dough in Tin
- Press each circle into a muffin cup. Push it down gently with your thumb. Make sure it fits the sides well.
Mix the Filling
- In a bowl, whisk the egg and sugar. Add the melted butter and vanilla. Stir in the salt until it is smooth.
Add the Pecans
- Drop a few chopped pecans into each cup. Do not overfill the dough shells. Leave room for the liquid.
Pour the Liquid
- Spoon the sugar mixture over the pecans. Fill them about three-quarters of the way. They might bubble over if too full.
Bake Until Golden
- Put the tin in the oven. Bake for about 20 to 25 minutes. The filling should look set and firm.
Cool and Remove
- Let them sit in the tin for 10 minutes. Use a thin knife to pop them out. Place them on a wire rack.
Notes
- Use cold pie crust for the best crunch.
- Chop the pecans into very small pieces.
- Do not over-mix the egg and sugar.
- Grease the tin well so they do not stick.
- Add a splash of bourbon for adult flavor.
- Let them cool completely before eating.
- Store them in an airtight container.
- Serve with a dollop of whipped cream.