For an even richer flavor, toast the pecan halves lightly before chopping. If you don't have bourbon, dark rum or a teaspoon of maple extract can be substituted. Be sure to let the filling cool slightly before adding the eggs to prevent them from cooking. Serve warm with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for an extra touch of decadence.
Mini Croissant Crust Pecan Pies
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 15 mins
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SERVING12 People
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VIEWS25
These delightful mini pecan pies redefine effortless indulgence! Forget fussy pastry dough – flaky, store-bought croissants transform into golden, buttery crusts cradling a rich, bourbon-kissed pecan filling. Each bite is a symphony of textures and flavors, reminiscent of baklava with a Southern twist. Perfect as a Thanksgiving treat or an anytime indulgence!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate58 g
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Cholesterol100 mg
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Fiber4 g
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Protein7 g
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Saturated Fat10 g
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Sodium616 mg
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients. (5 minutes)
02
StepIn a saucepan over medium-high heat, combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes. (10 minutes)
03
StepAdd eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens slightly and cools down, about 5 minutes. (7 minutes)
04
StepPreheat the oven to 375 degrees F (190 degrees C). Use the softened butter to generously grease a 12-cup muffin tin. (5 minutes)
05
StepCut each croissant in half horizontally, 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 excess dough that sticks up over the edge of the muffin cup and patch those in where needed to cover the sides. (15 minutes)
06
StepSpoon 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 gently press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan. (10 minutes)
07
StepBake in the center of the preheated oven until golden brown, about 25 minutes, with a baking sheet on the rack underneath to catch any drips. (25 minutes)
08
StepRemove from the oven and let the pies sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a wire rack to continue cooling. Let cool completely before serving. (10 minutes)
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Please Rate
Dessie Koepp
Jun 27, 2025These were a HUGE hit at Thanksgiving! So easy and everyone loved the croissant crust.
Tommie Metz
Jun 27, 2025My croissants were a bit small, so I only made 10 pies. Still worked great!
Malcolm Sporer
May 15, 2025These are so dangerous! I can't stop eating them!
Jaclyn Schneiderjones
Apr 12, 2025I have made this recipe at least 6 times, and it is amazing!
Hugh Erdman
Mar 22, 2025I added a pinch of cinnamon to the filling – delicious!