Description
These Mini Pecan Pies are bite-sized versions of the classic Southern dessert, featuring a rich, gooey pecan filling nestled inside a flaky homemade or store-bought pie crust. Perfect for parties, holidays, or anytime you want a sweet treat that’s easy to serve and enjoy.
Ingredients
Units
Scale
Pie Crust
- 2 9-inch homemade pie crusts or 1 store-bought 14-ounce refrigerated pie crust
Filling
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon unsalted butter, melted
- 1 large egg, beaten
- 1/3 cup light corn syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup finely chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Generously coat a standard 12-cup muffin pan with nonstick cooking spray to prevent sticking.
- Roll and Cut Pie Crust: Gently roll out the pie crusts on a clean surface. Using a 3.5-inch diameter cookie cutter or glass, cut out circles. You should be able to cut 6 circles from each 9-inch crust if you cut close to the edges and nest the circles closely.
- Fit Dough into Muffin Pan: Carefully press each dough circle into the muffin pan slots. The dough should line the bottom and come up about halfway on the sides. Ensure there are no tears or rips in the dough to prevent filling leaks.
- Make Filling: In a medium bowl, whisk together brown sugar, granulated sugar, melted butter, beaten egg, light corn syrup, vanilla extract, and a pinch of salt until smooth. Stir in the finely chopped pecans until evenly distributed.
- Fill the Pies: Spoon about 1 1/2 tablespoons of the pecan filling into each prepared crust. The filling may look small at first but will expand during baking.
- Bake: Place the muffin pan in the oven and bake for about 25 minutes, or until the centers of the pies are set and no longer jiggly. The filling should be mostly firm to touch.
- Cool and Remove: Allow the mini pies to cool completely in the pan. Once cooled, gently run a dull knife around each crust edge to loosen the pies, then carefully lift them from the muffin pan.
- Serve: Enjoy these delightful mini pecan pies as a festive dessert or a sweet snack!
Notes
- For best results, use a good quality pie crust, either homemade or store-bought, that is sturdy enough to hold the filling without tearing.
- Make sure to coat the muffin pan thoroughly with nonstick spray to easily remove the pies after baking.
- The filling will rise during baking, so do not overfill the crusts to avoid spills.
- Allow the pies to cool completely before attempting to remove them to maintain their shape.
- Store leftover mini pecan pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- For helpful tips on successful baking and removal from the pan, consult related baking guides or articles.
Nutrition
- Serving Size: 1 mini pecan pie
- Calories: 190
- Sugar: 15g
- Sodium: 105mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
