Mini Pecan Pies (Printable version)

Rich, buttery bite-sized pecan treats with flaky crusts and sweet filling. Ideal for parties and holiday entertaining.

# Ingredient list:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 2-3 tablespoons cold water

→ Pecan Filling

05 - 3/4 cup light brown sugar
06 - 1/2 cup light corn syrup
07 - 2 tablespoons unsalted butter, melted
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 1/4 teaspoon salt
11 - 1 cup pecan halves or pieces, chopped

# Directions:

01 - Preheat oven to 350°F. Grease a 12-cup mini muffin pan with butter or cooking spray.
02 - In a medium bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, mixing until dough just comes together.
03 - Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut twelve 3-inch circles using a round cookie cutter. Gently press each circle into the wells of the mini muffin tin, ensuring the dough reaches the bottom and sides.
04 - In a separate bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla, and salt until completely smooth and well combined. Stir in chopped pecans until evenly distributed.
05 - Spoon the pecan filling evenly into the prepared crusts, approximately 1 tablespoon per mini pie. The filling should come nearly to the top of each crust.
06 - Bake for 22-25 minutes, or until the filling is set and no longer jiggles in the center, and the crust is golden brown.
07 - Let the pies cool in the pan for 10 minutes before carefully removing. Transfer to a wire rack to cool completely. Serve plain or topped with whipped cream if desired.

# Expert Tips:

01 -
  • Everything tastes better in miniature form and these are no exception
  • The buttery crust balances perfectly with the sweet gooey filling
  • Your guests can grab two or three without feeling like they overindulged
02 -
  • Overbaking creates a grainy texture, pull them when the center still jiggles slightly like gelatin
  • Letting the dough rest in the fridge for 30 minutes makes it much easier to work with
  • Room temperature filling poured into cold crust helps prevent soggy bottoms
03 -
  • Use a measuring tablespoon to portion the filling evenly so they all bake at the same rate
  • If the crust edges brown too quickly, tent with foil for the last 5 minutes

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