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Best Mini Pecan Pies


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  • Author: Ava
  • Total Time: 30-35 minutes
  • Yield: 12 mini pecan pies
  • Diet: Vegetarian

Description

Mini Pecan Pies are a bite-sized twist on the classic pecan pie, featuring a buttery, flaky crust filled with a sweet, caramelized filling and crunchy pecans. These portable treats are perfect for any occasion and are sure to be a hit at your next gathering.


Ingredients

  1. 1 package refrigerated pie crusts (or homemade pie dough)
    1 cup pecan halves (or chopped pecans, if you prefer)
    1/2 cup light corn syrup
    1/4 cup brown sugar, packed
    1/4 cup unsalted butter, melted
    2 large eggs
    1 teaspoon vanilla extract
    1/4 teaspoon salt
    1 tablespoon all-purpose flour (optional, for thickening)

Instructions

Preheat your oven to 350°F (175°C). Grease a mini muffin tin with non-stick spray or butter.

  1. Roll out the pie crusts on a floured surface and use a round cookie cutter or a glass to cut circles large enough to fit into the mini muffin tin cups.
  2. Press the dough circles into the mini muffin tin, making sure the crusts line the bottom and sides of the cups.
  3. In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, salt, and flour (if using). Mix until smooth.
  4. Evenly distribute the pecans into each mini pie crust, then pour the syrup mixture over the pecans, filling each mini pie about 3/4 full.
  5. Bake for 15-18 minutes, or until the filling is set and slightly golden. Keep an eye on them towards the end to avoid over-baking, as mini pies can cook quicker than regular-sized ones.
  6. Allow the mini pecan pies to cool in the muffin tin for about 5 minutes, then remove them carefully and transfer them to a wire rack to cool completely.
  7. Serve and enjoy!

Notes

  • This recipe makes approximately 12 mini pecan pies, depending on the size of your muffin tin.
  • If you want to add more flavor, consider adding a splash of bourbon to the filling.
  • You can prepare the pies up to 2 days in advance and refrigerate them until ready to serve.
  • If you prefer a gluten-free option, substitute with a gluten-free pie crust.
  • Freeze baked mini pecan pies for up to 2-3 months and reheat in the oven when ready to serve.
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 mini pie
  • Calories: 180
  • Sugar: 17g
  • Sodium: 100mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 40mg