If you are on the hunt for a delightful and charming dessert to wow your friends and family, this Mini Pecan Pies Recipe is exactly what you need. These bite-sized treats pack all the rich, buttery, nutty goodness of a classic pecan pie into perfectly handheld portions, making them ideal for holiday gatherings, potlucks, or anytime you want to add a little special touch to your dessert spread. Every mini pie boasts a flaky, tender crust paired with a gooey, caramelized filling studded with crunchy pecans that simply melts in your mouth. Trust me, once you make these, they’ll quickly become a favorite tradition!
Ingredients You’ll Need
When it comes to these mini pecan pies, the ingredient list is wonderfully straightforward, but each item plays a crucial role in building depth of flavor and texture. From the flaky crust to the glossy sweet filling, you’ll find these staples in most kitchens, making this recipe accessible yet incredibly satisfying.
- All-purpose flour: The foundation for the crust, providing structure and tenderness.
- Unsalted butter, cold and cubed: Key to a flaky, buttery crust that melts beautifully on your tongue.
- Granulated sugar: Adds just the right hint of sweetness to balance the richness.
- Salt: Enhances all the flavors and balances sweetness perfectly.
- Ice water: Keeps the crust dough firm and workable without melting the butter too soon.
- Light corn syrup: The secret to that glossy, sticky filling that holds all the wonderful pecans together.
- Brown sugar, packed: Brings warmth and a caramel note that’s irresistible.
- Unsalted butter, melted: Adds richness and helps bind the filling ingredients smoothly.
- Vanilla extract: A splash of warmth and depth that rounds out all the flavors.
- Large egg: Binds the filling, creating that perfect custard-like texture inside each mini pie.
- Pecans, chopped: The star of the show—adding a delightful crunch and nutty flavor in every bite.
How to Make Mini Pecan Pies Recipe
Step 1: Preheat and Prep
First things first, get your oven heating to 350°F (175°C) and grease your mini muffin tin well. This step ensures your pies will bake evenly and release from the pan easily when they’re ready, setting you up for a smooth baking experience.
Step 2: Make the Crust
Next, in a food processor, toss together the flour, sugar, and salt. Add your cold butter cubes and pulse just until the mixture resembles coarse crumbs — you want to see little pieces of butter still intact because that’s what creates that flaky texture we’re chasing.
Step 3: Add Ice Water
Slowly drizzle in ice water, one tablespoon at a time, pulsing after each addition. This is the delicate moment where the dough begins to come together. Stop adding once it holds shape if pressed, but be careful not to overwork it. The dough should feel cool and just cohesive enough to form a ball.
Step 4: Chill the Dough
Shape the dough into a flat disc, wrap it in plastic wrap, and pop it into the fridge for 30 minutes. Chilling lets the butter firm back up and relaxes the gluten, making the dough easier to roll out and ensuring a tender crust.
Step 5: Roll and Cut
Once chilled, lightly flour your surface and roll the dough out until it’s about 1/8-inch thick. Use a round cutter slightly larger than the muffin wells, then press each circle gently into the tin. This gives you perfectly shaped mini crusts that hug the filling like a little warm blanket.
Step 6: Prepare the Filling
In a mixing bowl, whisk together the light corn syrup, packed brown sugar, melted butter, vanilla extract, salt, and egg until smooth and glossy. Finally, fold in the chopped pecans, distributing the crunchy bites evenly through the luscious filling mix.
Step 7: Fill and Bake
Spoon the filling carefully into each crust, filling them about three-quarters full so there’s room for the filling to bubble and set. Bake for 20 to 25 minutes or until the filling feels firm and the edges of the crust turn a beautiful golden brown.
Step 8: Cool and Serve
Let the pies cool in the pan for about 10 minutes before freeing them to a wire rack. They’re perfect warm or at room temperature, giving you a little moment to enjoy the tempting aroma before the first bite.
How to Serve Mini Pecan Pies Recipe
Garnishes
Sprinkle a little powdered sugar over the top or add a dollop of freshly whipped cream for a classic finishing touch. For extra flair, drizzle some caramel sauce or sprinkle a pinch of flaky sea salt — these small additions can elevate your mini pecan pies from delightful to extraordinary.
Side Dishes
These pies pair wonderfully with a scoop of vanilla ice cream or a side of fresh berries. If you’re serving a drink, try a cup of robust coffee or a glass of rich bourbon — both complement the nutty sweetness brilliantly and complete the dessert experience.
Creative Ways to Present
For parties, serve these mini pies on a beautiful tiered stand to show off their petite charm. Wrap individual pies in parchment and tie with twine as a sweet gift for guests. You can even serve a deconstructed version with pecan filling in small ramekins alongside bite-sized crust “cups” for a fun, interactive dessert.
Make Ahead and Storage
Storing Leftovers
You can store your mini pecan pies in an airtight container at room temperature for up to two days. If you want them to last a little longer, refrigeration for up to a week works well, though it might slightly firm up the filling, which you can easily warm back up before serving.
Freezing
These pies freeze beautifully! Place them in a single layer on a baking sheet to flash-freeze, then transfer to a freezer-safe container or bag. They’ll keep for up to two months. When ready, thaw in the fridge overnight and warm gently to bring back that fresh-baked magic.
Reheating
Reheat your mini pies in a 300°F oven for about 8 to 10 minutes to revive the crisp crust and melty filling. Avoid microwaving, which can make the crust soggy. A few minutes in the oven keeps them tasting like they were just pulled from the oven.
FAQs
Can I use pre-made pie crust for this Mini Pecan Pies Recipe?
Absolutely! Using pre-made pie crust can save time and still yield delicious results. Just cut the dough to fit your mini muffin tin and proceed with the filling. Homemade crust offers a fresher flavor and better texture, but store-bought is a handy shortcut.
What type of pecans work best for this recipe?
Fresh, raw pecans are best because they have a lovely natural flavor and crunch. You can toast them lightly for added depth if you like, but avoid pecans that are pre-sweetened or heavily salted as this can alter the recipe’s balance.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Just make sure it includes xanthan gum for structure. The texture might vary slightly, but the flavor remains delightful.
How do I know when the mini pecan pies are done baking?
You’ll want to look for a set filling that jiggles only slightly in the center, and a golden brown crust around the edges. The filling should no longer be liquid and should have a glossy, caramelized appearance.
Can I double this recipe for a larger batch?
Definitely! This Mini Pecan Pies Recipe scales up easily. Just make sure you have enough mini muffin tins or bake in batches. It’s a perfect recipe for holiday baking or large gatherings.
Final Thoughts
Making these Mini Pecan Pies Recipe is such a rewarding experience, and the results are absolutely worth every minute spent in the kitchen. They carry that perfect balance of sweet, nutty, and buttery flavors that make pecan pie a timeless favorite, all wrapped up in a charming, bite-sized package. So go ahead, gather your ingredients, and dive into making these mini marvels—you’re going to love sharing them as much as eating them!
Print
Mini Pecan Pies Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 65 minutes
- Yield: 12 mini pecan pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Pecan Pies are delightful bite-sized treats featuring a buttery, flaky crust filled with a rich, sweet pecan filling. Perfect for holiday parties or any special occasion, these pies combine the classic flavors of pecan pie into convenient individual servings.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
For the Filling:
- 1/2 cup light corn syrup
- 1/2 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup pecans, chopped
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and grease a mini muffin tin to prevent sticking.
- Make the Crust: In a food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Add Water & Form Dough: Slowly add ice water, one tablespoon at a time, pulsing after each addition until the dough just comes together.
- Chill Dough: Form the dough into a disc shape, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
- Roll & Cut: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter slightly larger than the muffin tin holes to cut circles. Press these circles into the greased mini muffin tin to form the crust bases.
- Prepare the Filling: In a mixing bowl, whisk together the light corn syrup, packed brown sugar, melted butter, vanilla extract, salt, and egg until smooth. Stir in the chopped pecans evenly.
- Fill & Bake: Spoon the filling into each crust, filling around three-quarters full. Bake in the preheated oven for 20-25 minutes, or until the filling is set and the crust has turned golden brown.
- Cool & Serve: Allow the mini pies to cool in the pan for about 10 minutes before transferring them to a wire rack. Serve warm or at room temperature for best flavor.
Notes
- Ensure the butter is cold when making the crust for a flaky texture.
- Do not overfill the crusts with filling to prevent overflow during baking.
- Chilling the dough helps prevent shrinking during baking.
- Use a round cutter slightly larger than the muffin well to ensure the crust fits snugly.
- Store leftover pies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
