Description
Irresistible bite-sized treats featuring a crisp, flaky crust and a rich, gooey, sweet filling packed with crunchy pecans. Perfect for any dessert spread.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold
- Pinch salt (for crust)
- 2–4 tbsp ice water
- 2 large eggs, lightly beaten
- 3/4 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1 tsp pure vanilla extract
- 1/4 tsp salt (for filling)
- 1 cup chopped pecans
Instructions
- In a mixing bowl, combine 1 cup all-purpose flour and a pinch of salt. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs. Gradually add 2-4 tablespoons ice water, mixing until the dough holds together but isn’t sticky. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin. On a lightly floured surface, roll out the chilled dough until it’s about 1/8 inch thick. Use a round cutter (approx. 2 1/2-inch) to cut out circles. Gently press each dough circle into the cups of the muffin tin and lightly prick the bottoms with a fork.
- In a separate bowl, whisk two large, lightly beaten eggs. Add 3/4 cup packed light brown sugar, 1/2 cup light corn syrup, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt. Mix until smooth and well combined. Gently fold in 1 cup chopped pecans.
- Carefully spoon the pecan pie filling into each prepared mini pie crust, filling each cup about three-quarters full. Transfer the muffin tin to the preheated oven.
- Bake for approximately 20-25 minutes. The pies are done when the crusts are golden brown, the filling around the edges is set, and the center of each pie still has a slight jiggle when gently shaken.
- Remove from the oven and let the mini pecan pies cool in the pan for 15-20 minutes. Then, gently transfer them to a wire rack to cool completely for 1 to 2 hours. Serve at room temperature or slightly warm, optionally with whipped cream or ice cream.
- Store leftover mini pecan pies in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. For longer storage, freeze them in an airtight container for up to 3 months; thaw at room temperature before serving.
Notes
- For a richer flavor, use brown butter instead of cold unsalted butter.
- Feel free to add chocolate chips for extra sweetness.
- Mini pecan pies can be made ahead of time for convenience.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg