Mini Pecan Pies (Printable)
Bite-sized treats featuring flaky crusts filled with sweet, nutty pecan goodness. Perfect for sharing at celebrations.
# What You’ll Need:
→ 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
# How To Make:
01 - Preheat oven to 350°F. Grease a 12-cup mini muffin pan thoroughly.
02 - Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add cold water, mixing just until dough comes together.
03 - Roll dough on lightly floured surface. Cut twelve 3-inch circles and gently press each into mini muffin tin wells.
04 - Whisk brown sugar, corn syrup, melted butter, egg, vanilla, and salt until smooth. Stir in chopped pecans.
05 - Spoon filling evenly into prepared crusts, about 1 tablespoon per mini pie.
06 - Bake for 22-25 minutes until filling is set and crust is golden brown.
07 - Cool in pan for 10 minutes, then carefully remove to wire rack. Cool completely before serving, optionally topped with whipped cream.
# Expert Advice:
01 -
- Everything bakes in under 30 minutes with zero fuss
- Portion control becomes irrelevant because they're impossibly adorable
- The filling stays perfectly gooey while developing this incredible crackly top
02 -
- Overworking the dough makes tough crusts, so stop mixing the second it comes together
- The filling continues to set while cooling, so pulling them out when slightly jiggly in the center is perfect
- Room temperature eggs blend more easily into the filling mixture
03 -
- Chill your muffin pan for 10 minutes before adding the dough for easier removal later
- Rotate the pan halfway through baking for even golden color