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Recipe Ingredients

Mini Pecan Pies:

  • 1 cup Brown Sugar
  • 2 tbsp of Plugra Butter
  • 1/2 tsp of Cinnamon
  • 2 Eggs
  • ⅓  cup Maple Syrup
  • 1 cup Pecans (chopped)
  • 1 Refrigerated Pie Crust
  • 1 tsp Vanilla Extract


French Vanilla Whipped Cream:

  • ¾ cup Heavy Cream
  • 2 tbsp International Delight French Vanilla Creamer
  • ½ tsp Vanilla Extract

Recipe Directions

  • Preheat your oven to 350 degrees Fahrenheit
  • Roll out dough and using a small cookie cutter or a glass, cut out 12 circles from the dough.
  • Spray a mini muffin tin with nonstick spray and add each dough circle to a muffin cup, pressing down on the bottom and up on the sides.
  • To make the filling, in a large bowl combine brown sugar, Plugra Butter, cinnamon, eggs, maple syrup, and vanilla extract and mix well.
  • Add in chopped pecans and combine.
  • Spoon your pie mixture evenly into each individual muffin cup.
  • Bake for 25-28 minutes or until pie crust is golden brown.
  • To make the French Vanilla Whipped Cream, add in the heavy whipping cream, International Delight French Vanilla Creamer, powdered sugar, and vanilla extract to a bowl and blend with a hand blender until little peaks form.
  • Once the mini pecan pies are done, carefully remove them from the oven and let them cool for 5-10 minutes before removing them from the muffin tin.
  • Carefully lift out of the muffin tin and place pies on a wire rack to cool.
  • Spoon or use an icing bag to top each mini pie with whipped cream.
  • Sprinkle with cinnamon if desired.
  • Enjoy!

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