Mini Southern Pecan Pies

Make Mini Southern Pecan Pies with this easy bourbon pecan pie recipe and muffin tins. You can serve these Pecan Pie cups for Thanksgiving or Christmas dinner.

Course Dessert

Cuisine American, Southern, Texas

Keyword mini bourbon pecan pie, Mini Southern Pecan Pies, Pecan Pie cups

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 310kcal

Author Evelyn Osborn

Equipment

Muffin tins
3 inch biscuit cutter
Mixing Bowls
Rolling pin
Pastry Mat

Ingredients

3 Tablespoons butter melted
1 cup dark brown sugar
3 eggs
1 teaspoon vanilla extract
½ teaspoon salt
1 cup dark corn syrup we use Karo Syrup
2 Tablespoons Bourbon
1 cup chopped pecans
2 9 inch unbaked pie crusts

Instructions

Preheat oven to 350°F . Roll pie dough on a lightly floured surface. Use a 3-inch round biscuit cutter, cut out rounds rerolling and cutting until all the dough is gone. You should have 14-16 rounds of mini pie crusts.
Spray your muffin pans with a non-stick cooking spray. Carefully place each dough round into each muffin cup, pressing down to form a mini pie crust.
Continue until all the pie dough is gone. Each crust should should come up on the sides a little more than halfway. You should have 14-16 mini pie crusts.
Add the corn syrup, eggs, sugar, melted butter, salt, bourbon and vanilla in a large bowl and mix well.
Place two tablespoons chopped pecans in each pecan pie cup.
Carefully spoon pecan pie filling into pie cups making sure not to overfill. Place in preheated oven and bake for 20-25 minutes.
Remove from oven and place pans on wire racks. Immediately check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the edges of the tins. The filling will harden as it cools making it hard to remove the pies from the muffin tin. Let the cups cool completely before removing from the pan, use a butter knife to help loosen each pie.

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