Mini Pecan Pies (Printer-Friendly)
Bite-sized pecan pies with a flaky crust and gooey brown sugar-pecan filling, ideal for parties.
# 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 to 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 Steps:
01 - Preheat oven to 350°F. Grease a 12-cup mini muffin pan thoroughly.
02 - Combine flour and salt in a bowl. Cut in cold butter using a pastry blender or fingers until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough just comes together.
03 - Roll out the dough on a 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 the chopped pecans.
05 - Spoon the filling evenly into the prepared crusts, about 1 tablespoon per pie.
06 - Bake for 22 to 25 minutes, or until the filling is set and the crust is golden brown.
07 - Cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely. Serve plain or with a dollop of whipped cream.
# Expert Advice:
01 -
- They deliver all the decadence of a full pecan pie in two perfect bites
- The homemade crust takes about ten minutes and tastes infinitely better than anything store-bought
02 -
- Removing the pies too early from the pan will leave half the filling stuck to the tin, so patience during that 10-minute rest is non-negotiable
- Toasting the pecans before folding them in adds a nutty depth that people will notice but will not be able to pinpoint
03 -
- Chill the lined muffin pan in the freezer for 10 minutes before filling to help the crust hold its shape during baking
- If the filling bubbles over, a damp paper towel wiped across the hot pan right out of the oven cleans it up in seconds