Mini Pecan Pie Cookies are a delicious, rich bite of pecan pie goodness topped with real whipped cream. Baking these cookies is an annual tradition and the holidays just aren’t the same in our home without these yummy treats. Bake some for your family and friends today!
Since first posting this recipe, Pillsbury has introduced a new product for making these tiny treats. Pillsbury Mini Pie Crusts are precut circles of dough that come all in one package. No fuss, no time spent cutting circles. Just place each circle inside of a muffin tin and fill with your favorite pie filling.
So, whether you cut your own circles of dough or buy them already cut, I know you’ll find this recipe easy and delicious. Less time in the kitchen means more time with family.
Mini Pecan Pie Cookies
Ingredients:
- 1 Pillsbury pie crust or 1 package of Pillsbury Mini Pie Crusts
- 1 cup pecans, chopped
- 20 pecans halves
- 2 eggs, lightly beaten
- 1 tablespoon butter, softened
- 1/3 cup light corn syrup
- 1/3 cup light brown sugar
- 1/2 teaspoon vanilla extract
How to make mini pecan pie cookies?
- Heat the oven to 350 degrees. Unroll the refrigerated pie crust and lightly dust it with flour. Use a rolling pin to roll it out to about 1/8-1/4 of an inch thickness.
- Using the top of a round juice glass, cut circles (about 3 inches in diameter) from the crust. You should be able to get about 15 or 16 circles the first time. Gather the remaining crust and roll it out again, you should be able to get 3 or 4 more circles the second time.
- Spray a mini muffin pan with cooking spray. If you don’t have a mini muffin pan you can use a regular size muffin pan. Your cookies will just be wider and shorter. Still delicious. I used both sizes. Place a circle of pie crust in each muffin hole. Use your fingers to press gently and shape the crust to fit the hole.
- Mix the butter, corn syrup, brown sugar, eggs and vanilla in a medium mixing bowl. Add the pecans and stir. Spoon the pecan mixture into prepared pie crusts. Do not overfill. Place a pecan half in the center of each mini pie.
- Bake for 20-25 minutes or until set and golden brown. Cover the cookies with foil if the edges begin to get too dark.
- Set the muffin pans on a wire rack and allow the cookies to cool completely. Remove pies by using a knife to gently loosen them from the pan. Place them on a decorative plate for serving.
- Serve with a dollop of homemade whipped cream…they are so crunchy and chewy and delicious! Refrigerate any leftover cookies, but it is my guess there won’t be any cookies left.
- Recipe makes 20 cookies.
