Description
Sweet, bite-sized, and irresistibly gooey! These Mini Pecan Pies combine a flaky crust with a rich, caramel-like pecan filling—perfect for holidays, parties, or anytime you crave a classic dessert in mini form.
Ingredients
For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 3–4 tablespoons ice water (as needed)
(Shortcut: Use store-bought refrigerated pie dough for a quicker version.)
For the Pecan Filling:
- 1 cup chopped pecans
- ½ cup brown sugar
- ½ cup light corn syrup
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Crust:
In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture looks like coarse crumbs. Add ice water gradually until the dough forms. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes. - Form the Mini Crusts:
Roll the dough on a lightly floured surface to ⅛-inch thickness. Cut circles (about 3 inches wide) and press into a greased muffin tin to form mini pie shells. - Make the Filling:
In a bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla, and salt until smooth. Stir in chopped pecans. - Assemble:
Spoon filling into each crust, filling about ¾ full. - Bake:
Bake at 350°F (175°C) for 25–30 minutes or until the filling is set and the crust is golden brown. - Cool and Serve:
Let cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Toast pecans before adding them to the filling for a deeper flavor.
- Don’t overfill the crusts—leave a little room for the filling to expand while baking.
- Add 1 tablespoon of bourbon or maple syrup for extra richness.
- For clean edges, use a cookie cutter to trim the dough before pressing into the muffin tin.
- Store leftovers in an airtight container to keep them fresh and flaky.
- Prep Time: 25 minutes
- Cook Time: 30 minutes