Mini Pecan Pies (Printer-friendly)
Rich, buttery bite-sized pies with sweet pecan filling in flaky crusts. Ideal for gatherings.
# What You'll Need:
→ Pie Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 2-3 tablespoons cold water
→ Pecan Filling
05 - 3/4 cup light brown sugar
06 - 1/2 cup light corn syrup
07 - 2 tablespoons unsalted butter, melted
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 1/4 teaspoon salt
11 - 1 cup pecan halves or pieces, chopped
# How To Make It:
01 - Preheat oven to 350°F. Grease a 12-cup mini muffin pan with cooking spray or butter.
02 - In a mixing bowl, combine flour and salt. Cut in cold butter using a pastry blender or two forks until mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, mixing until dough just comes together. Form into a disk, wrap, and refrigerate for 10 minutes.
03 - Roll out dough on lightly floured surface to 1/8-inch thickness. Cut twelve 3-inch circles using a round cutter or glass. Gently press each circle into the wells of the mini muffin tin, ensuring even coverage up the sides.
04 - In a medium bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla, and salt until completely smooth and well combined. Stir in chopped pecans until evenly distributed.
05 - Spoon filling evenly into prepared crusts, approximately 1 tablespoon per mini pie. Bake for 22-25 minutes until filling is set and crusts are golden brown. The centers should still have a slight jiggle.
06 - Let pies cool in pan for 10 minutes to set. Carefully run a thin knife around edges and remove to wire rack. Cool completely before serving. Optional: top with whipped cream.
# Expert Hints:
01 -
- Each bite delivers the perfect ratio of buttery crust to sweet, nutty filling that makes people pause midconversation.
- The mini format means everyone gets their own pie without the commitment of slicing a full-sized dessert.
02 -
- The dough shrinks in the oven if you stretch it while pressing it into the muffin cups.
- Overfilling the cups causes the filling to bubble over and stick to the pan.
03 -
- Chop the pecans to the same size so they distribute evenly through the filling.
- Use a small cookie scoop for the filling to ensure uniform portion sizes.