Hi Coleen! I would keep them in an airtight container in the fridge for up to 5-6 days. I would at least bring them to room temp before serving, and if you like warm pie, consider heating them up in the microwave for 10-15 seconds before topping with whipped cream and ice cream to really get the gooey factor in the filling. 🙂 Let me know how it goes!

Thanks Natasha! Agreed that it can be painfully sweet sometimes. Hence my favorite addition: dark chocolate. 😀

So we made these mini ones for Thanksgiving and your guesses were spot on! We did double the dough to have enough shells for the amount of filling in the recipe, but it worked out really well. They started to be done about 15 minutes in.

Thanks again for the recipe!

Ha, they are totally pricey! I grew up eating pecans from my grandpa’s farm so I was totally ignorant of the realities of the “real world”–I got sticker shock for sure! If you like very sweet pies you might like pecan, but if not then maybe stick to apple. 🙂

Hi, I haven’t tried them as mini muffins. My guess is you’d get close to double the batch–probably in the 20-24 minis range? The baking time for the crust might need to be reduced by a minute or two (just watch to be sure it doesn’t get too brown along the edges) and the final baking time will also be shorter. Having not made them I can’t say for sure, but I’d start looking for them to be done around 18-20 minutes or so. If you try it let me know how it goes!