These holiday pecan hand pies are SO DELICIOUS and are the perfect bite-sized dessert! Gooey pecan pie filling, warm pie crust and that amazing glaze makes the perfect Christmas treat!
When the pie crusts are completely thawed, remove them from the pie tins, set them on a flat surface and roll them flat with a rolling pin. Use a tree cookie cutter to cut out the shapes. If you have leftover pie crust, roll it into a ball, and roll it out with the rolling pin again to cut more tree shapes.
Beat one egg and set aside. You will use this to brush your pastry later on.
In a small saucepan over low heat, melt the butter, then add the brown sugar, corn syrup, and salt. Beat the remaining 2 eggs, then whisk them into the mixture. Whisk until completely combined, then add the pecans.
Over low, to low-medium heat, stir the mixture constantly until it thickens. Remove the saucepan from the heat and set aside.
On a parchment lined baking sheet or a silicone baking mat, set out half of the tree shaped cut-outs.
Brush the beaten egg over the entire top of each of each shape.
Add a small amount of pecan pie filling to each tree crust, being sure to leave at least half an inch of space around the outer edges of the tree shape to seal it closed.
Line up the other half of the tree shapes on top of the bottom tree shapes and the pecan mixture. Press the edges closed slightly with your fingers.
Using a fork, press around the edges of the tree shape to seal it completely.
Brush the top of the trees with the rest of the beaten egg.
Bake at 350F for 20 to 25 minutes until golden brown. Remove from oven and let cool before adding the glaze.
For the Glaze
Combine the powdered sugar and milk in a small bowl. Add very little milk at a time, stirring as you go until you reach a nice, thick consistency. The icing should be smooth, but thick and slow to pour. If it's too runny, add more powdered sugar. If it's too thick, add more milk.
Pour the glaze into a plastic zip bag, seal it closed, then cut off a small corner of the bag.
Gently squeeze the glaze over the tree shapes, swooshing back and forth in a zig zag so it resembles garland.