Description
Mini Croissant Crust Pecan Pies are bite-sized desserts made with flaky croissant dough and a rich, nutty pecan filling. They bake into golden, buttery treats perfect for holidays or any special occasion.
Ingredients
Scale
- ¼ cup unsalted butter
- 1 cup light brown sugar
- 1 cup light corn syrup
- 2 teaspoons kosher salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons bourbon whiskey (optional)
- 4 large eggs
- 3 cups pecan halves, coarsely chopped
- 2 tablespoons unsalted butter, softened
- 6 large croissants
Instructions
- Gather all ingredients.
- Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon in a saucepan over medium-high heat. Whisk and bring to a boil for 1 minute, then remove from heat and let cool for 5 minutes.
- Whisk in eggs quickly, then stir in chopped pecans. Set aside until the mixture thickens slightly.
- Preheat oven to 375°F (190°C) and generously grease a 12-cup muffin tin with softened butter.
- Cut croissants in half, slice open, and press pieces into muffin cups to form a crust. Patch any gaps with extra pieces.
- Spoon the pecan filling evenly into the croissant-lined cups, pressing pecans gently into the filling.
- Bake in the center of the oven for about 25 minutes, until the filling is set and the crust is golden brown.
- Cool in the pan for 5 minutes, then twist each pie to loosen and transfer to a wire rack. Let cool completely before serving.
Notes
- Use fresh, buttery croissants for the best flaky texture.
- If the crust browns too quickly, tent with foil during the last minutes of baking.
- Allow pies to cool completely to help the filling set properly.
- Optional bourbon adds depth of flavor but can be omitted.
Nutrition
- Serving Size: 1 mini pie
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: mini pecan pies, croissant crust dessert, flaky mini pies, holiday pecan pies, easy pecan tartlets