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Mini Pecan Pies Recipe

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★★★★★

4.4 from 88 reviews

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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/mini-pecan-pies-recipe/