
These are the cutest little pie crust cookies topped with a simple pecan pie filling that you par-cook to setup perfectly as the crust browns. Skip the calories and hassle of baking a full pecan pie to serve this at your next get together. No slicing needed. A balanced pecan-y flavor with every bite. All you need is a rolling pin, a ring mold, and baking dish.

I found this recipe scrolling past Facebook recipes and I never knew pie crust cookies were even a thing. Most recipes I scroll past on social media look like AI wrote the recipe or a mismatched recipe to photo, but I was absolutely shocked when these came out looking almost exactly like the reference photo from the original recipe.

Making a standard pecan pie is quite simple. Mix the filling together and pour it into a par-baked crust. For this cookie you do the opposite. Gently cook the par-baked filling and place onto a raw crust. This requires a low and slow process to thicken the filling so that it doesn’t run out all over the baking tray.

I like this recipe because of how easy this is to serve a whole party without cutting a slice or requiring a plate and fork. This unique pastry can be customized in oh so many ways so if this is your first pie cookie, as it is mine, welcome to pie cookies!

Pecan Pie Cookies
Yield(s): Makes 20
15m prep time
15m cook time
Ingredients
- 1 box (2 sleeves) premade pie crust
- 1/4 cup unsalted butter
- 1 cup whole or crushed pecans, toasted
- 2/3 cup corn syrup
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
- 2 whole eggs, beaten
- Flakey salt, for garnish
Preparation
- Preheat the oven to 400º F and prepare two parchment-lined sheet trays.
- In a saucepan over medium-low heat, add the butter, pecans, corn syrup brown sugar, vanilla, and eggs. Stir constantly using a rubber spatula, ensuring to scrape the corners.
- Gently bring to a simmer stirring constantly while the mixture starts to thicken. It should resemble the consistency of pudding. Remove from heat immediately.
- Roll out each of the pie crusts from their rolls, then use 3 inch biscuit cutter to cut individual discs. Place these onto the prepared sheet tray. After all rounds have been cut from both crusts, roll the crust up and re-roll it out. Cut until you run out of filling or dough.
- Use a tablespoon measuring spoon to scoop a spoonful of filling on each pie crust round. Be sure to spread the filling from edge to edge for maximum pecan-y-ness.
- Bake in the oven 10 - 12 minutes or until the pie crust is golden and the filling has set. Garnish with flakey salt.
- Enjoy!
Recipe adapted from Cookiespedia











