Mini Pecan Pies (Print Version)
Rich, buttery bite-sized pecan treats with golden crusts. Perfect for parties and holidays.
# Ingredient List:
→ 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
# Directions:
01 - Preheat oven to 350°F. Generously grease a 12-cup mini muffin pan with butter or cooking spray.
02 - In a medium bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, mixing gently until the dough just comes together into a ball.
03 - Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Using a 3-inch round cookie cutter, cut twelve circles. Gently press each circle into the wells of the mini muffin tin, easing the dough up the sides.
04 - In a separate bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla, and salt until completely smooth and well combined. Stir in the chopped pecans until evenly distributed.
05 - Spoon the pecan filling evenly into the prepared crusts, about 1 tablespoon per pie. Bake for 22-25 minutes, or until the filling is set and the crust is golden brown.
06 - Let the pies cool in the pan for 10 minutes before carefully removing them. Transfer to a wire rack to cool completely. Serve plain or topped with whipped cream if desired.
# Expert Advice:
01 -
- Everything you love about full-sized pecan pie but in adorable two-bite portions
- The buttery crust shatters perfectly against the sweet, gooey filling
02 -
- The filling continues to set as it cools, so do not overbake or you will lose that luscious texture
- Working quickly when cutting your dough circles prevents them from becoming warm and stubborn
03 -
- Make the dough a day ahead and keep it refrigerated for easier handling
- Use a small cookie scoop to portion the filling evenly and quickly