Description
Delight in these Mini Pecan Pies, perfect bite-sized treats featuring a flaky homemade or store-bought crust filled with a luscious, sweet pecan filling that expands beautifully as it bakes to a golden perfection. Ideal for parties, holidays, or simply a cozy dessert, these pies combine classic Southern flavors with an easy-to-make recipe that yields 12 perfectly portioned mini pies.
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously coat a standard 12-cup muffin pan with nonstick cooking spray to prevent sticking.
- Roll and Cut Dough: Gently roll out the pie crusts on a lightly floured surface. Using a 3.5-inch diameter cookie cutter or glass, cut out circles. Expect to get about six circles from each 9-inch crust by cutting close to edges and near each other.
- Line Muffin Tins: Carefully press each dough round into the muffin pan slots, ensuring the dough rises about halfway up each well without any tears or rips to hold the filling.
- Mix Filling: In a medium-sized bowl, whisk together the brown sugar, granulated sugar, melted butter, beaten egg, light corn syrup, vanilla extract, a pinch of salt, and finely chopped pecans until the mixture is fully combined and smooth.
- Fill Pies: Spoon about 1 1/2 tablespoons of the filling into each dough-lined muffin cup. The amount may seem small but the filling swells during baking.
- Bake: Bake the mini pies for approximately 25 minutes or until the centers start to set and are no longer jiggly. The crusts should turn a lovely golden brown.
- Cool and Remove: Allow the pies to cool completely in the pan for best results. Run a dull knife gently around the edges of each crust to loosen and carefully remove the pies from the muffin tin.
- Serve and Enjoy: Serve your mini pecan pies as delightful individual desserts perfect for any occasion.
Notes
- Use homemade pie crust for a more flaky and buttery texture, or store-bought for convenience.
- Ensure the muffin pan is well-greased to prevent the pies from sticking and breaking upon removal.
- Allow pies to cool completely before removing from the pan to maintain their shape.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
- For perfect cutting out of dough, chill dough slightly if too soft to handle.
Nutrition
- Serving Size: 1 mini pecan pie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
