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Mini Croissant Crust Pecan Pies Recipe

Mini Croissant Crust Pecan Pies are the shortcut dessert that doesn’t taste like a shortcut. With flaky croissant dough and a classic pecan pie filling, they’re quick to make, easy to love, and perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

Ingredients
  

  • 1 can refrigerated croissant dough
  • 2/3 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 1/4 cup corn syrup
  • 1 tablespoon unsalted butter melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan.
  • Unroll the croissant dough and separate into triangles. Cut each triangle in half to make 2 smaller triangles.
  • Gently press each triangle into a mini muffin cup, shaping it to cover the bottom and sides.
  • In a mixing bowl, whisk together the brown sugar, corn syrup, melted butter, egg, vanilla, and salt until smooth.
  • Stir in the chopped pecans.
  • Spoon the filling evenly into each prepared dough cup.
  • Bake for 18–20 minutes or until the filling is set and the edges are golden brown.
  • Cool in pan for 10 minutes, then gently remove and cool completely on a wire rack.

Notes

  • For extra crunch, sprinkle a few additional chopped pecans on top before baking.
  • A silicone mini muffin pan makes removal even easier.
  • Want a deeper caramel flavor? Use dark brown sugar.
  • Store leftovers in an airtight container at room temp for up to 3 days.