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Mini Croissant Crust Pecan Pies
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Delicious mini pecan pies with a flaky, buttery crust made from store-bought croissants - a must-have for your Thanksgiving spread!
Ingredients:
  • 0.25 cup unsalted butter
  • 1 cup light brown sugar
  • 1 cup light corn syrup
  • 2 teaspoons kosher salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons bourbon whiskey
  • 4 large eggs
  • 3 cups pecan halves, coarsely chopped
  • 2 tablespoons unsalted butter, softened
  • 6 large croissants
Instructions:
  • Assemble all ingredients needed for the recipe.
  • In a saucepan over medium-high heat, combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey. Simmer the mixture, then boil for 1 minute while whisking. Remove from heat and allow to cool for 5 minutes before using.
  • Whisk in the eggs until well combined, then add the pecans. Let it sit until slightly thickened and cooled, approximately 5 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C), while generously greasing a 12-cup muffin tin with butter.
  • Cut each croissant in half horizontally, then gently separate them like a sandwich. Place each piece in a muffin cup, pressing it down and shaping it to line the cup neatly. Trim any excess pieces and use them to fill in any gaps along the sides.
  • Evenly distribute the pecan filling into the muffin cups, making sure to evenly mix the nuts and sauce. Gently press pecans into the cups and level the tops to prevent burning. Wipe off any spilled syrup from the pan.
  • Bake in the center of the oven at the specified temperature until beautifully golden brown for approximately 25 minutes, placing a drip-catching pan under the rack.
  • Allow the pies to rest in the pan for 5 minutes, then gently turn each one before transferring to a plate to cool further. Let them cool completely before serving.

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