Description
These Mini Pecan Pies are delightful bite-sized treats perfect for any occasion. With a buttery, flaky crust and a rich, gooey pecan filling, they provide all the classic flavors of traditional pecan pie in a convenient, snackable form. Easy to make and bake, these pies are sure to impress at parties or family gatherings.
Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
For the Filling:
- 1/2 cup light corn syrup
- 1/2 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup pecans, chopped
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and grease a mini muffin tin thoroughly to prevent sticking during baking.
- Make the Crust: In a food processor, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs, creating the foundation of your flaky crust.
- Add Ice Water: Slowly add ice water, one tablespoon at a time, pulsing between additions until the dough just comes together without being sticky.
- Chill the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
- Roll & Cut: On a floured surface, roll the chilled dough to about 1/8-inch thickness. Use a round cutter to cut circles slightly larger than the mini muffin cups and press each circle into the tin to form mini crusts.
- Prepare the Filling: In a mixing bowl, whisk together light corn syrup, brown sugar, melted butter, vanilla extract, salt, and the large egg until smooth. Stir in the chopped pecans evenly.
- Fill & Bake: Spoon the pecan filling into each crust, filling about 3/4 full to allow room for setting during baking. Bake the pies for 20-25 minutes or until the filling is set and the edges of the crust are golden brown.
- Cool & Serve: Let the mini pecan pies cool in the pan for 10 minutes before carefully removing and transferring them to a wire rack. Serve warm or at room temperature for best flavor and texture.
Notes
- You can substitute pecans with walnuts for a different nutty flavor.
- Ensure the butter is very cold for a flakier crust.
- If the filling bubbles too much while baking, place a baking sheet on a lower rack to catch drips.
- These pies can be stored in an airtight container at room temperature for up to 3 days.
- For sweeter filling, increase brown sugar to 2/3 cup.
