Baked by an Introvert
These sweet and nutty mini pecan pies are perfect for someone who wants to sample all the desserts on the Thanksgiving table!
On a lightly floured surface, roll out the pie crust into a 12-inch circle. Using a 3-inch cookie cutter, cut out 12 circles from the dough.
Press each circle into the cavities of a 12-cup muffin pan, making sure the dough comes up the sides of the pan just a little. Place the pan in the refrigerator while you make the filling.
In a medium bowl, whisk together the maple syrup, brown sugar, butter, egg, and vanilla until well combined. Stir in the pecans.
Remove the muffin pan from the refrigerator and add about 1 tablespoon of filling to each pie crust. Make sure the filling doesn't cup up over the sides of the crust.
Bake for 20-25 minutes, until the filling is set. Remove from the oven and carefully transfer pies to a wire rack to cool completely.