Mini Croissant Crust Pecan Pies

Recipe View Gather all ingredients. (5 minutes)

Recipe View In 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)

Recipe View Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens slightly and cools down, about 5 minutes. (7 minutes)

Recipe View Preheat the oven to 375 degrees F (190 degrees C). Use the softened butter to generously grease a 12-cup muffin tin. (5 minutes)

Recipe View Cut 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)

Recipe View Spoon 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)

Recipe View Bake 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)

Recipe View Remove 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)