Mini Pecan Pies (Print Page)
Rich, buttery mini pecan pies with sweet filling and flaky crust. Perfect bite-sized dessert for gatherings.
# What You 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, packed
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, chopped
# Directions:
01 - Preheat oven to 350°F. Grease a 12-cup mini muffin pan thoroughly with cooking spray or butter.
02 - Combine flour and salt in a mixing bowl. Cut in cold cubed butter using a pastry blender or two forks until mixture resembles coarse crumbs. Sprinkle cold water over the mixture, 1 tablespoon at a time, tossing gently with a fork until dough just holds together when pressed.
03 - Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut twelve 3-inch circles using a round cookie cutter or glass. Gently press each circle into the wells of the mini muffin tin, pressing up the sides to form cups.
04 - Whisk together brown sugar, corn syrup, melted butter, egg, vanilla, and salt in a medium bowl until completely smooth. Fold 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 crust is golden brown. The centers should still be slightly jiggly but not liquid.
06 - Let pies cool in the pan for 10 minutes before carefully removing. Transfer to a wire rack to cool completely. Serve plain or topped with whipped cream if desired.
# Expert Tips:
01 -
- Everything you love about full-sized pecan pie, but in adorable, portion-controlled packages that disappear twice as fast
- The perfect make-ahead treat for holiday parties since they actually taste better on day two
- Buttery homemade crust comes together in minutes, no pastry skills required
02 -
- Overbaking leads to cracked filling and dry crust, so pull them out when the center still has a slight wobble
- Room temperature ingredients mix more smoothly, but keep that butter for the crust ice-cold
- These need at least 2 hours to fully set, so plan ahead and don't rush the cooling process
03 -
- Chill your dough for 15 minutes if it becomes too soft to work with, it makes cutting those perfect circles so much easier
- Place your muffin tin on a baking sheet to catch any spills and protect your oven from sticky overflow