Why You’ll Love Mini Pecan Pies Recipe
This recipe is a great option if a full‑size pie seems daunting. The small size makes them more forgiving — ideal for first‑time pie makers. The salted filling isn’t overly sweet; the touch of sea salt contrasts beautifully with the brown sugar and pecans for a flavorful, balanced bite. Plus, they freeze beautifully for future treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 unbaked pie crust (homemade or store‑bought)
3 tablespoons unsalted butter
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 cup chopped pecans
coarse sea salt or flaky sea salt (for sprinkling)
Directions
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Prepare the pie dough (the night before is ideal) and chill it in the refrigerator for at least 2 hours.
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Roll the dough on a lightly floured surface into a large circle, then cut 24 rounds using a roughly 2.75‑inch (7 cm) cookie cutter. If using a 3‑inch cutter, it will still work, with slight overhang. Re-roll scraps as needed.
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Grease a 24‑count mini muffin pan with nonstick spray. Press each dough round into a muffin cup, pressing flat on the bottom and up the sides. Refrigerate the assembled shells for 5–10 minutes to help them hold their shape.
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Preheat oven to 325°F (163°C). Par-bake the crusts for 7 minutes. Then increase the oven temperature to 350°F (177°C).
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Melt the butter and let it cool slightly. In a medium bowl, whisk together brown sugar, egg, vanilla, nutmeg, and cinnamon. Stir in the melted butter, then fold in the chopped pecans.
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Spoon 1–2 teaspoons of filling into each pre-baked crust. Sprinkle a pinch of sea salt or flaky salt on top.
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Bake for 16–18 minutes until crusts are lightly golden. Avoid over-baking.
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Let pies cool completely in the pan before removing and serving.
Servings and timing
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Yield: 24 mini pecan pies
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Prep time (including chilling dough): about 2 hours 40 minutes
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Bake time: 16–18 minutes after par-baking crusts
Variations
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Use store-bought pie dough for convenience.
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Add a light pinch of sea salt to enhance the sweet-savory contrast.
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Make the filling a bit sweeter by increasing the brown sugar slightly.
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Top each pie with whipped cream or powdered sugar before serving.
Storage/Reheating
Once cooled completely, store leftover mini pecan pies in an airtight container. They keep well at room temperature for a few days or can be refrigerated for extended freshness. For longer storage, freeze in a parchment-lined, freezer-safe container for up to 3 months. Thaw at room temperature before serving. To reheat, warm in a 325°F oven for a few minutes until heated through.
FAQs
Why did the top of my mini pecan pies turn frosty or dull-looking?
Over-whisking the filling can create froth that bakes into a frosty surface. Stir gently or use a spatula for mixing, and fold in pecans last.
Can I use store-bought pie dough instead of homemade?
Yes, store-bought dough is a convenient and effective option that saves time.
Do the pecans need to be toasted beforehand?
No, but toasting them slightly before adding enhances their flavor.
Can I make fewer pies, like 12 instead of 24?
Yes. You can halve the ingredients and store or freeze extra dough rounds for later use.
Can I bake these in a standard muffin pan instead of a mini pan?
Yes. Use a larger cutter (around 3.75–4 inches) and extend the baking time to 22–23 minutes. Yields fewer pies.
Can I prepare the dough ahead of time?
Absolutely. The dough can be refrigerated for up to 5 days or frozen for up to 3 months.
Can I prepare the filling ahead of time too?
It’s best to mix the filling just before baking. If made ahead, the butter may solidify and affect texture.
How should I store leftover pies?
Store in an airtight container at room temperature for a few days or refrigerate. For long-term storage, freeze and thaw before serving.
Can I reheat mini pecan pies before serving?
Yes. Warm them in a 325°F oven for a few minutes to serve them gently heated.
What if the filling overflows during baking?
Some overflow is normal and results in a caramelized edge. Just ensure the pan is greased well for easy release.
Conclusion
These mini pecan pies are a festive, flavorful spin on the classic dessert, offering just the right amount of sweetness in a perfectly portioned shell. With easy prep, flexible variations, and excellent make-ahead potential, they’re the ideal dessert for holidays, parties, or simply when a sweet craving strikes. Try them once, and they’ll likely become a seasonal staple.
