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Mini Caramel Pecan Pies with Cinnamon Roll Pie Crust
Mini Caramel Pecan Pies with Cinnamon Roll Pie Crust
Photo: Jon Cospito/Styling: Erin McDowell

Want a dessert that looks impressive but is ready in under an hour? These mini caramel pecan pies with cinnamon roll pie crust will do the trick. Absolutely mouthwatering with Insta-worthy gooey caramel drips, these cuties can be summed up in one word: irresistible. Go ahead, have a second (or better yet, a third). 

RELATED: Cinnamon Roll Pie Crust

4 mini pies

Cinnamon Roll Pie Crust

One 14.1-ounce package refrigerated pie crusts (2 crusts)

1 stick unsalted butter, melted

1 cup light brown sugar

4 teaspoons ground cinnamon

1 teaspoon pure vanilla extract

Mini Caramel Pecan Pies

⅓ cup dark corn syrup

1 large egg

1 large egg yolk

1 teaspoon pure vanilla extract

Pinch of salt

12 caramel candies, halved, plus ½ cup

¾ cup chopped pecans

Whipped cream, for serving

1 tablespoon heavy cream

1. Make the Cinnamon Roll Pie Crust: Preheat the oven to 375 ˚F. Lightly grease a 24-cavity mini muffin pan or two 12-cavity mini-muffin pan.

2. On a lightly floured surface, roll out the pie crusts to about ¼-inch thickness.

3. In a small bowl, mix together the butter, brown sugar, cinnamon and vanilla. Spoon the mixture into the center of each crust. Use a spatula to spread it evenly to the edge.

4. Starting with the side closest to you, roll each crust into a tight spiral. Cut the finished spirals into ½-inch-thick pieces.

5. On a lightly floured surface, use a rolling pin to roll each piece into a ¼-inch-thick round. Place each piece into a cavity of the prepared mini-muffin pan. Chill the pan in the refrigerator while you prepare the filling.

6. Make the Mini Caramel Pecan Pies: In a large container with a spout, whisk together the corn syrup, egg, egg yolk, vanilla and salt.

7. Remove the pan from the refrigerator and top each pie crust with half a caramel candy and ½ tablespoon pecans. Pour the egg mixture into each pie crust, filling to just under the top edge.

8. Bake until the custard is set and the pie crust is golden brown, 18 to 20 minutes. Let cool 5 minutes, then unmold to a cooling rack to cool completely. Don’t let the pies cool in the pan–they will stick. If they are difficult to remove, warm the pan in the oven for 5 minutes and try again.

9. Just before serving, top each pie with a dollop of whipped cream. In a heat-safe bowl, microwave the remaining caramel candies with the heavy cream for about 1 minute. Stir until smooth and melted. Drizzle the caramel over the top of each pie. Serve immediately.

Cinnamon Roll Pie Crust

750 calories

47g fat

86g carbs

0g protein

35g sugars

Mini Caramel Pecan Pies

442 calories

29g fat

28g carbs

6g protein

42g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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