Pecan pie is a staple at most holiday gatherings, at least here in the south! I usually find it hard to finish a full slice becuase it tends to be overly sweet. These Mini Pecan Pies cut out a lot of that sweetness, partly because there is a much higher crust to filling ratio. Meaning, you get a lot more buttery crust and less sugary filling, making a perfect little bite-sized dessert!
What ingredients do I need?
- All-purpose flour
- Salt
- Unsalted butter
- Water
- Light corn syrup
- Light brown sugar
- Egg
- Vanilla extract
- Pecans
Ready to make some Mini Pecan Pies?
Pie Dough
Step 1: In a medium bowl combine the flour and salt.
Step 2: Add the cold butter. Using clean hands work it into the flour until the texture is like breadcrumbs. There can be a few large chunks left.
Step 3: Slowly drizzle the cold water in a little at a time, working it into the dough. When the dough begins to clump together stop adding water.
Step 4: Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
Step 5: Form the dough into a disc shape and cover. Chill for at least 2 hours.
Step 6: Preheat the oven to 350 degrees (F).
Step 7: Place the dough on a clean and floured surface and begin to roll it out. The dough should be about 1/8 inch thick.
Step 8: Use a small circle cutter about 2 inches in diameter. Press the dough rounds into a mini muffin pan (I used this one) or into the bottom of a regular muffin pan.
Step 9: Place the pan in the fridge while you make the filling.
Pecan Pie Filling
Step 1: In a medium bowl combine the corn syrup, brown sugar, melted butter, egg, and vanilla. Mix until fully combined.
Step 2: Add the chopped pecans and mix.
Step 3: Remove the pie dough from the fridge and fill each pie dough shell with about 1 tablespoon of filling.
Step 4: Bake for 20 minutes or until the filling is set. Remove from oven and allow to cool completely before removing from pan.
Step 5: Repeat with remaining dough and filling.
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Mini Pecan Pies
Equipment
- Mini muffin tin
Ingredients
For Pie Dough:
- 1 1/4 cup (158 grams) all-purpose flour
- 1/2 teaspoons salt
- 9 tablespoons (126 grams) unsalted butter chilled and cubed
- 1/4 cup ice water
For Filling:
- 1/3 cup (104 grams) light corn syrup
- 1/4 cup plus 1 tablespoon (66 grams) light brown sugar
- 1 1/2 tablespoons (21 grams) unsalted butter melted
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup (57 grams) pecans chopped
Instructions
For Pie Dough:
- In a medium bowl combine the flour and salt.
- Add the cold butter. Using clean hands work it into the flour until it is a coarse texture with a few larger chunks.
- Slowly drizzle the cold water in a little bit at a time, working it into the dough. When the dough begins to clump together stop adding water.
- Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
- Form the dough into a disc shape and cover. Chill for at least 2 hours.
- Preheat oven to 350 degrees (F).
- Place the dough on a clean and floured surface and begin to roll it out. The dough should be about 1/8 of an inch thick.
- Use a small circle cutter about 2 inches in diameter. Press the dough rounds into a mini cupcake pan or into the bottom of a regular cupcake pan.
- Place in the fridge while you make the filling.
For Filling:
- In a medium bowl, combine the corn syrup, brown sugar, melted butter, egg, and vanilla. Mix until fully combined.
- Add the chopped pecans and mix.
- Remove the pie dough from the fridge. Scoop about 1 tablespoon of pecan pie filling into each prepared pie shell.
- Bake for 20 minutes or until the filling is set. Remove from oven and allow to cool completely before removing from pan.
- Repeat with remaining dough and filling.
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