I used a mini cupcake pan not the regular cupcake pan. Used my own one crust pie crust. Cut circles with my biscuit cutter (~3 in.). Enough for 16 circles. Used 2 t. filling in each. I added more nuts ~3\4 c. chopped nuts in total. I made 16 mini pies but the filling was enough for ~ 20-24. Baked 25 minutes. They’re out of the oven but we haven’t tasted them yet.

You can store them in the fridge for 3 to 4 days and just let them come to room temperature before serving.

Absolutely love these! I used 2- 12 hole mini muffin pans so we could eat bite size😊 

I substituted Truvia brown sugar to lower sugar content, layered mini chocolate chips on the bottom.  Delicious!  Great recipe.

Made these for Xmas and they were delicious. Used large nonstick muffin pan and no issues with sticking in pan. Store pie crust dough. 

I made these Mini Pecan Pies for Thanksgiving and again this week for my Holiday Cookie Boxes for my neighbors. They are so yummy and easy. I found mini pie crusts at Walmart. I roll over them lightly to make them a bit thinner and then use a 3 inch cookie cutter to make them fit perfectly. They will be made often for sure. Thank you so much! 

You shouldn’t need to make any adjustments. I would just keep an eye on them as they’re baking, you’ll know they’re done when the filling looks set on top.