Description
These Mini Pecan Pies are bite-sized versions of the classic Southern dessert, featuring a buttery pie crust and a rich, gooey pecan filling. Perfect for holidays or parties, they’re easy to make and irresistibly delicious.
Ingredients
- 1 and 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 cup (60ml) ice water
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (120ml) light corn syrup
- 1/4 cup (60g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1 and 1/4 cups (150g) chopped pecans
Instructions
- Preheat oven to 350°F (177°C). Grease a 24-count mini muffin pan.
- Make the pie crust: In a large bowl, whisk the flour and salt together. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough comes together. Shape into a disc, wrap in plastic, and chill for at least 1 hour.
- Roll out the chilled pie dough on a floured surface to about 1/8 inch thickness. Using a round cutter (about 2.5–3 inches), cut out 24 circles and press each into the mini muffin pan. Refrigerate the pan while preparing filling.
- Make the filling: In a medium bowl, whisk the brown sugar, corn syrup, melted butter, eggs, vanilla, and salt until smooth. Stir in the chopped pecans.
- Remove muffin pan from refrigerator and spoon 1 tablespoon of filling into each crust-lined cup, making sure not to overfill.
- Bake for 25–30 minutes or until the tops are set and crusts are golden. If they brown too quickly, loosely tent with aluminum foil.
- Cool in the pan for 10–15 minutes, then gently remove and transfer to a wire rack to cool completely.
Notes
- Make Ahead: Pies can be made 1 day in advance. Cover and store at room temperature or refrigerate for up to 4 days.
- Freezing Instructions: Baked and cooled pies can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Crust Shortcut: Store-bought pie crust can be used instead of homemade if short on time.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 11g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
