Ingredients
Scale
- 1 refrigerated pie crust (store-bought or homemade)
- 1/2 cup chopped pecans
- 1/4 cup brown sugar, packed
- 1/4 cup light corn syrup
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 large egg, beaten
- Optional: Whipped cream or sea salt for topping
Instructions
- Unroll your refrigerated pie crust on a lightly floured surface. Use a 2.5-inch circular cookie cutter or the rim of a glass to cut out 12 circles. Lightly grease a silicone mini muffin liner set or small individual foil liners that fit inside your air fryer basket. Press each dough circle into the bottom and up the sides of the liners to create a small cup shape.
- In a medium mixing bowl, whisk together the melted butter, brown sugar, light corn syrup, vanilla extract, salt, and the beaten egg until the mixture is smooth and well combined. Stir in the chopped pecans, ensuring every piece is coated in the sweet syrup mixture.
- Spoon the pecan mixture into each prepared pie crust cup. Be careful not to overfill them; fill them about three-quarters of the way to the top to prevent the filling from bubbling over the edges of the crust during the cooking process.
- Place the filled bites into the air fryer basket, leaving space between them for air circulation. Set the air fryer to 320°F (160°C) and cook for 7 to 9 minutes. The crust should be golden brown, and the filling should be set but still slightly jiggly. Remove the basket and let the bites cool completely in the liners so the filling can firm up before serving.
- Cook Time: 23 minutes