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Mini Pecan Pies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/mini-pecan-pies-recipe/