1. Recipes

How to Make Mini Croissant Crust Pecan Pies - A Step-by-Step Guide

Mini Croissant Crust Pecan Pies are a delightful twist on the classic pecan pie, featuring a flaky and buttery croissant crust that adds a deliciously rich and indulgent flavor to this beloved dessert. Perfect for holiday gatherings, potlucks, or simply as a special treat for your family, these mini pecan pies are sure to be a hit with everyone who tries them.

The combination of the flaky croissant crust and the sweet, gooey pecan filling is simply divine, creating a mouthwatering des...

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Ingredients

  • 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

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 15 mins
  • Servings: 12
  • Yield: 12 mini pies

  • Gather all ingredients.
  • Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.
  • Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.
  • Cut each croissant in half, then turn the halves and slice open like you're making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.
  • Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan.
  • Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.
  • Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.

    • Nutrition

    547 cal.

    • Total Fat: 34g
    • Saturated Fat: 10g
    • Cholesterol: 100mg
    • Sodium: 616mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 4g
    • Protein: 7g
    • Potassium: 201mg

    Categories

    Dessert recipes
    Baking recipes
    Pie recipes
    Pastry recipes
    Mini dessert recipes