Mini Pecan Pies (Printable)
Rich, buttery mini pecan pies with flaky crusts and gooey filling. Easy party-ready bites in 50 minutes.
# 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 It:
01 - Preheat oven to 350°F. Grease a 12-cup mini muffin pan thoroughly.
02 - In a bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add cold water, mixing until dough just comes together.
03 - Roll out dough on lightly floured surface. Cut twelve 3-inch circles and gently press each into the wells of the mini muffin tin.
04 - Whisk together 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 pie.
06 - Bake for 22-25 minutes, or until filling is set and crust is golden brown.
07 - Cool in pan for 10 minutes, then carefully remove and transfer to wire rack to cool completely. Serve plain or with whipped cream.
# Expert Tips:
01 -
- Everything you love about pecan pie in adorable, bite-sized form
- The buttery crust-to-filling ratio is somehow perfect in every single mini pie
02 -
- Overbaking makes the filling rubbery, so pull them out when they are just set
- Let them cool completely before removing or the filling might stick to the pan
03 -
- Use a small cookie scoop for evenly portioned filling every time
- Run a thin knife around the edges right after baking for easier release