Mini Pecan Pies

Servings 12 servings


  • 1 refrigerated pie crust
  • 1 cup of brown sugar
  • ¼ cup of cornstarch
  • 1 ¼ cup of water
  • 1 Tbsp of butter
  • 1 tsp of vanilla extract
  • 1 cup of pecans chopped
  • 12 pecan halves
  • Whipped Cream optional


  • Soften the pie crust to room temp, while preheating the oven to 375 degrees. Roll out the pie crust and using a 3” round cutter, cut 9 rounds in the crust (keep the cuts as close together as possible).
  • Gather the remaining pie crust and roll it out with your hand to cut another round. Repeat this 3 times. You should be able to get 12 rounds out of 1 pie crust.
  • Turn a mini muffin pan upside down and place a pie round on every other cup, gently pushing the round down around the sides of the cup. Bake until golden brown (about 6-8 minutes). Let them cool for a few minutes before handling.
  • In a medium pot, combine the brown sugar, cornstarch and water. Cook over medium heat, stirring constantly, until it starts to boil. Boil for 1 minute and then remove from the heat. Add the butter, vanilla extract and chopped pecans to the pot and stir. Let the mixture cool before continuing.
  • Fill each pie cup with the pecan mixture. Then place a pecan half right on top. Enjoy immediately or refrigerate.


*If using Whipped Cream, add it to the top of the pecan mixture and then place a pecan half on top of the Whipped Cream. I also suggest refrigerating the mini pies before adding Whipped Cream because it will melt if not served immediately.