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Mini Pecan Pie Tarts
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Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
43 minutes
Simple and delicious mini pecan pie tarts, using flaky pie crust and a decadent pecan filling, ideal for a Thanksgiving treat.
Ingredients:
  • cooking spray
  • 0.66666668653488 cup white sugar
  • 0.25 cup butter, melted
  • 1 tablespoon all-purpose flour
  • 3 large eggs
  • 1 cup light corn syrup (such as Karo®)
  • 1.5 teaspoons vanilla extract
  • 1 cup chopped pecans
  • 1 (15 ounce) package pastry for a double-crust 9-inch pie, at room temperature
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously coat 12 mini muffin cups with cooking spray.
  • Combine white sugar, butter, and flour in a large bowl until fully mixed. Slowly add eggs one at a time, ensuring each is well incorporated. Whisk in corn syrup and vanilla extract, then gently fold in pecans.
  • Roll out pie crust pastry on a floured surface and cut into circles using a drinking glass or biscuit cutter. You should get 11 circles. Combine the scraps, roll into a ball, then roll out and cut 1 more circle. Press each circle into the muffin cups. Repeat with the remaining pie crust pastry.
  • Fill pie crust pastry with a generous 2 tablespoons of the delectable pecan mixture per pie.
  • Bake in the preheated oven for about 18 minutes until set. Let the tarts cool in the muffin tins for 5 minutes, then gently loosen edges from the sides of the tin and allow to rest for another 5 minutes. Transfer the tarts to a wire rack to cool completely.

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