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
Scale
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.
