Description
These Mini Pecan Pies are the perfect bite-sized treat—sweet, nutty, and flaky, making them an irresistible dessert for any occasion!
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 2–3 tablespoons ice water
- 1/4 teaspoon salt
Or use pre-made pie crust for a shortcut.
For the Pecan Filling:
- 3/4 cup light corn syrup
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 cup chopped pecans
- Pinch of salt
Optional:
- Whipped cream
- Caramel drizzle
- Powdered sugar
Instructions
Step 1: Make the Pie Dough
- In a food processor, pulse flour, salt, and cold butter until crumbly. Add ice water a tablespoon at a time until dough forms. Chill for 30 minutes.
Shortcut: Use pre-made pie dough.
Step 2: Preheat & Prep
- Preheat oven to 350°F (175°C). Lightly grease a muffin tin.
Step 3: Roll and Shape
- Roll dough to 1/8-inch thickness. Cut out 3.5–4 inch circles using a biscuit cutter or glass. Press each into the muffin cups.
Step 4: Mix the Filling
- In a bowl, whisk together corn syrup, brown sugar, eggs, vanilla, melted butter, and a pinch of salt. Stir in chopped pecans.
Step 5: Fill and Bake
- Spoon filling evenly into the crusts (don’t overfill). Bake for 25–30 minutes, or until the filling is set and the crust is golden.
Step 6: Cool and Serve
- Let pies cool completely in the pan before gently removing. Serve as is, or with whipped cream or a caramel drizzle.
Notes
- Chill the dough to keep the crust flaky.
- Toast the pecans for extra depth of flavor.
- Let them cool completely to avoid breaking when removing.
Keywords: mini pecan pies, pecan pie, bite-sized dessert, holiday desserts, easy pecan pies, Southern desserts, make-ahead pies, party desserts, Thanksgiving pies, individual desserts