Mini Pecan Pies Recipe

Introduction

Mini pecan pies are a delightful twist on the classic Southern dessert, perfect for parties or a sweet treat any time. These bite-sized pies feature a buttery crust filled with a rich, nutty pecan filling that’s both gooey and crisp.

Ingredients

• 2 9-inch homemade pie crusts (or 1 store-bought 14 ounce refrigerated box)
• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon unsalted butter, melted
• 1 large egg, beaten
• 1/3 cup light corn syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup finely chopped pecans

Instructions

1. Step 1: Preheat your oven to 350 degrees F and generously coat a standard 12-cup muffin pan with nonstick cooking spray.
2. Step 2: Roll out the pie crusts gently, then cut out 3.5-inch diameter circles using a cookie cutter or glass. You should get about 6 circles per crust.
3. Step 3: Press each dough circle carefully into the muffin pan slots, making sure the dough rises about halfway up and there are no tears.
4. Step 4: In a medium bowl, whisk together brown sugar, granulated sugar, melted butter, beaten egg, corn syrup, vanilla extract, salt, and chopped pecans until well combined.
5. Step 5: Spoon 1½ tablespoons of the pecan filling into each crust-lined muffin cup; the filling will expand during baking.
6. Step 6: Bake for about 25 minutes, or until the centers are set and no longer jiggly.
7. Step 7: Let the mini pies cool completely in the pan.
8. Step 8: Use a dull knife to gently loosen the edges and carefully remove each pie from the pan.
9. Step 9: Serve and enjoy these sweet, nutty treats!

Tips & Variations

• For extra crunch, toast the pecans lightly before chopping and mixing into the filling.
• Use a mini muffin pan for even smaller bites, adjusting baking time as needed.
• Swap light corn syrup for maple syrup or honey for a different flavor profile.
• If using store-bought crust, let it rest at room temperature to prevent cracking when pressing into the pan.

Storage

Store cooled mini pecan pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week. Reheat briefly in a warm oven to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini pecan pies in advance?

Yes, you can prepare and bake the pies a day or two ahead. Store them in an airtight container and bring to room temperature or warm slightly before serving.

What can I use if I don’t have light corn syrup?

Light corn syrup can be substituted with an equal amount of maple syrup or honey for a natural alternative, though it may slightly change the flavor and texture.

Mini Pecan Pies Recipe

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These Mini Pecan Pies are a delightful bite-sized twist on a classic dessert, featuring a flaky homemade pie crust filled with a rich, sweet pecan filling. Perfect for parties or anytime you want a delicious treat in miniature form.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 mini pecan pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 2 9-inch homemade pie crusts (or 1 store-bought 14-ounce refrigerated pie crust)

Filling

• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon unsalted butter, melted
• 1 large egg, beaten
• 1/3 cup light corn syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup finely chopped pecans

Instructions

1. Preheat and Prepare Pan: Preheat oven to 350 degrees F. Generously coat a standard size 12-cup muffin pan with nonstick cooking spray to prevent sticking.
2. Roll and Cut Dough: Gently roll out the pie crusts. Use a 3.5-inch diameter cookie cutter or glass to cut circles. You should get about 6 circles from each crust if planned closely.
3. Press Dough into Pan: Carefully press each dough circle into the muffin slots, making sure the dough rises about halfway up the sides and there are no rips or tears.
4. Mix Filling: In a medium bowl, whisk together brown sugar, granulated sugar, melted butter, beaten egg, corn syrup, vanilla extract, salt, and chopped pecans until fully combined.
5. Fill Crusts: Spoon 1 1/2 tablespoons of the filling into each pie crust shell. The filling will expand while baking, so this amount is sufficient.
6. Bake: Place the pan in the oven and bake for about 25 minutes or until the centers start to solidify and are no longer jiggly.
7. Cool: Allow the mini pecan pies to cool completely in the pan to set the filling.
8. Remove Pies: Use a dull knife to gently loosen the edges of each pie to remove any stuck bits, then carefully take the pies out of the pan.
9. Serve: Enjoy these delicious mini pecan pies as a perfect sweet treat for any occasion.

Notes

• If you don’t have homemade pie crust, a high-quality store-bought crust works fine and saves time.
• Ensure that the dough is pressed firmly but gently into the muffin pan to avoid tears.
• Do not overfill the shells; the filling will puff up during baking.
• Let the pies cool completely before removing to prevent them breaking apart.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: mini pecan pies, pecan pie recipe, bite sized pies, holiday dessert, easy pecan pies