Mini Pecan Pie Tarts

Mini pecan pie tarts, made with prepared pie crust and a rich pecan filling, are quick and easy to prepare and perfect for Thanksgiving.

• Preparation Time: 15 mins
• Cooking Time: 18 mins
• Total Time: 33 mins
• Calories: 205 Calories

Ingredients

• 1 cup chopped pecans
• 1 tablespoon all-purpose flour
• 3 large eggs
• cooking spray
• 1 (15 ounce) package pastry for a double-crust 9-inch pie, at room temperature
• 1 cup light corn syrup (such as Karo®)
• 1.5 teaspoons vanilla extract
• 0.25 cup butter, melted
• 0.66666668653488 cup white sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray 12 mini muffin cups with cooking spray.

Step 2

Mix white sugar, butter, and flour together in a large bowl until well combined. Add eggs, 1 at a time, and mix well after each addition. Whisk corn syrup and vanilla extract into sugar mixture; fold in pecans.

Step 3

Roll pie crust pastry onto a floured work surface; cut into circles using end of a drinking glass or a biscuit cutter. This will make 11 crusts. Roll the scraps into a ball and roll back onto the floured surface; cut 1 more circle. Press each circle into the prepared muffin cups. Repeat with remaining pie crust pastry.

Step 4

Spoon pecan mixture, about 2 tablespoons per pie, into pie crust pastry.

Step 5

Bake in the preheated oven until set, about 18 minutes. Allow tarts to cool in muffin tins for 5 minutes before loosening edges from sides of tin; let rest 5 minutes more. Transfer tarts to a wire rack to cool completely.