Mini Pecan Pies

These adorable mini pecan pies are the perfect bite-sized dessert for fall. Filled with a rich, sweet pecan filling and topped with freshly whipped cream, these pies are beautifully decorated with fall leaves made from pie crust. They’re sure to be a hit at any fall gathering or holiday celebration!

Ingredients

For the Mini Pecan Pies:

• 1 package pie crust (or homemade pie crust)
• 1 cup pecans, chopped
• 2/3 cup light brown sugar
• 1/3 cup corn syrup (light or dark)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For the Fall Leaves Decoration:

• 1 small pie crust (for cutting leaves)
• Cinnamon and sugar (optional, for dusting)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Pie Crusts:
   • Roll out the pie dough on a lightly floured surface. Use a round cookie cutter or a glass to cut out small circles that will fit into your mini muffin tin (about 3-4 inches in diameter).
   • Gently press each circle into the muffin tin and set aside.
3. Make the Pecan Filling:
   • In a large bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth and well combined.
   • Stir in the chopped pecans.
4. Fill the Pie Crusts:
   • Spoon the pecan filling into the prepared mini pie crusts, filling each about 3/4 of the way full.
   • Bake for 15-20 minutes, or until the filling is set and the crust is golden. Let the pies cool completely before removing them from the muffin tin.
5. Make the Fall Leaves Decorations:
   • Roll out a small portion of pie dough and use a small leaf-shaped cookie cutter or knife to cut out several leaves.
   • Place the leaves on a baking sheet and, if desired, sprinkle with a mixture of cinnamon and sugar.
   • Bake the leaves for 8-10 minutes, or until golden and crisp. Let them cool.
6. Whip the Cream:
   • In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
7. Assemble the Mini Pecan Pies:
   • Top each mini pecan pie with a dollop of whipped cream and gently place a fall leaf decoration on top.
8. Serve:
   • Serve immediately or store in the refrigerator until ready to serve. Enjoy the perfect combination of rich pecan filling, creamy whipped cream, and festive fall decorations!

Tips and Variations

• Pecan Varieties: Use a mix of chopped and whole pecans for a more textured filling.
• Vegan Option: Use a dairy-free pie crust and substitute the heavy cream with coconut cream for the whipped topping.
• Extra Spice: Add a pinch of cinnamon or nutmeg to the filling for a warming spice flavor.

These mini pecan pies with whipped cream and fall leaf decorations are a delightful way to celebrate fall flavors and bring some festive charm to your dessert table! Enjoy!