Ingredients

The following ingredients have 4 Servings
  • 2 (14-oz.) package (4 rounds) store-bought pie crust
  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup honey
  • 2 Tablespoons heavy cream
  • 2 cups chopped pecans
  • 1 teaspoon vanilla extract
  • Whipped cream, for serving (optional)

Instruction

  • Preheat the oven to 400°F. 
  • Unroll the pie crusts onto your work surface. Using a 5-inch circular cookie cutter, cut out 6 rounds from each crust. (Scraps can be re-rolled.)
  • Press a round into the bottom and up the sides of each muffin tin cup. Transfer the muffin tin to the fridge while you prepare the filling.
  • In a medium saucepan set over medium heat, combine the butter, brown sugar, honey and heavy cream. Simmer the mixture for 1 minute then remove it from the heat and stir in the pecans and vanilla extract.
  • Remove the muffin tin from the fridge then divide the pecan mixture among the cups.
  • Bake the pies until the crust is golden, 15 to 20 minutes. Remove the pies from the oven and let them cool completely in the muffin tin.
  • Once the pies have cooled, use a sharp knife to release them from the pan, then serve topped with whipped cream (optional).