Mini Pecan Pies Recipe

Introduction

These Mini Pecan Pies are a delightful twist on the classic dessert, perfect for individual servings. With a buttery shortbread crust and a rich, nutty filling, they make an ideal treat for holidays or any special occasion.

Ingredients

• 2 cups all purpose flour
• 1 cup packed brown sugar
• 1 cup cold butter
• 5 large eggs
• 1 cup dark corn syrup
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 2 cups chopped pecans

Instructions

1. Step 1: Preheat the oven to 350°F and lightly spray two 12-cup muffin tins with non-stick cooking spray.
2. Step 2: In a medium mixing bowl, combine the flour and brown sugar.
3. Step 3: Using a pastry cutter, cut the cold butter into the flour mixture until it resembles coarse crumbs.
4. Step 4: Press the mixture evenly into the prepared muffin pans to form the crust.
5. Step 5: Bake the crusts for 8-10 minutes, then remove them from the oven.
6. Step 6: While the crusts bake, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt until well combined.
7. Step 7: Stir the chopped pecans into the egg mixture.
8. Step 8: Spoon the pecan filling over the baked crusts in the muffin tins.
9. Step 9: Reduce the oven temperature to 275°F and bake for an additional 30 minutes, or until the filling is set.

Tips & Variations

• Chill the crust mixture before pressing it into the tins for a firmer base.
• Add a pinch of cinnamon or a splash of bourbon to the filling for extra warmth and depth.
• Use pecan halves on top for a more decorative presentation.
• Swap the dark corn syrup for maple syrup for a natural sweetness variation.

Storage

Store mini pecan pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. Reheat gently in a low oven or microwave before serving to restore their warmth and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini pecan pies ahead of time?

Yes, they can be prepared and baked a day in advance. Store them properly and reheat before serving for the best taste.

What can I use if I don’t have a pastry cutter?

You can use two forks or your fingertips to cut the butter into the flour mixture until it forms coarse crumbs.

Mini Pecan Pies Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

These Mini Pecan Pies offer a delightful twist on the classic Southern dessert with a buttery shortbread crust and a rich, gooey pecan filling. Perfectly sized for individual servings, they combine a crisp, tender crust with a sweet, nutty center, making them an ideal treat for holidays, parties, or anytime you crave a sweet bite.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 24 mini pecan pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Buttery Shortbread Crust

• 2 cups all purpose flour
• 1 cup packed brown sugar
• 1 cup cold butter

Pecan Pie Filling

• 5 large eggs
• 1 cup dark corn syrup
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 2 cups chopped pecans

Instructions

1. Preheat and Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Lightly spray two 12-cup muffin tins with non-stick cooking spray to ensure easy removal of the mini pies.
2. Make the Buttery Shortbread Crust: In a medium mixing bowl, combine the all-purpose flour and packed brown sugar. Using a pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs. Press this crumb mixture evenly into the prepared muffin tins to form a crust base.
3. Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes until it is set and slightly golden. Remove from the oven and set aside.
4. Prepare the Pecan Pie Filling: While the crust is baking, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt in a bowl until the mixture is well combined and smooth.
5. Add Pecans to Filling: Stir the chopped pecans into the filling mixture until evenly distributed.
6. Fill and Bake the Mini Pies: Spoon the pecan mixture over the pre-baked crust in each muffin cup, filling them evenly. Reduce the oven temperature to 275°F (135°C) and bake for 30 minutes, or until the filling is set and slightly firm to the touch.
7. Cool and Serve: Allow the mini pecan pies to cool in the muffin tins before removing. Serve warm or at room temperature for best flavor and texture.

Notes

• Use cold butter to achieve a crumbly, tender crust.
• Ensure the filling is well combined before adding pecans for a smooth texture.
• Reducing the oven temperature after starting the crust bake prevents the filling from burning and allows it to set gently.
• Mini pecan pies can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
• For easier removal, let the pies cool completely before attempting to take them out of the muffin tins.

Keywords: Mini pecan pies, pecan pie recipe, holiday desserts, bite-sized pies, shortbread crust, individual pies