This Mini Pecan Pies Recipe has a flaky homemade pie crust and an old fashioned pecan pie filling. These individual pies are a great addition to any dessert table or a perfect dessert all on their own!
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 because 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 individual dessert! If you love bite-sized treats you will love my Mini Chocolate Chip Cookies!
If you're looking for more tasty pies check out these S'mores Hand Pies, Brownie Pie, or Pumpkin Meringue Pie.
Jump to:
Why You'll Love This Recipe
- They are the perfect portion size. Much like these Mini Creme Brûlée Cheesecakes.
- The combination of the crunch of the pecans with the stickiness of the filling and the buttery, flaky pie crust is irresistible.
- Pecan Pie is a classic fall dessert and this mini version makes it a bit more manageable! You can also try it in macaron form with these Pecan Pie Macarons.
- You can add various toppings to change the flavor of the pies.
Ingredients
Ingredient Notes
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Light Corn Syrup will sweeten and thicken the filling.
- I recommend using chopped pecans. I also use pecans in my Pecan Chocolate Chip Cookies!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can add mini chocolate chips to the pecan pie filling.
- Add a cheesecake layer to the bottom of the Mini Pecan Pies Recipe to add some creaminess.
- Top with whipped cream or drizzle with caramel.
- You can make the pies in regular muffin tins for slightly larger, but still mini, pecan pies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a medium bowl combine the flour and salt. (Photo 1)
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. (Photo 2)
STEP 3: Slowly drizzle the cold water a little at a time, working it into the dough. When the dough begins to clump together stop adding water. (Photo 3)
STEP 4: Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated. Be sure not to knead the dough or you will have a tough pie crust. Form the dough into a disc shape and cover. Chill for at least 2 hours. (Photo 4)
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 ⅛ inch thick. (Photo 5)
STEP 8: Use a small circle cutter or a clean cup about 2 inches in diameter. (Photo 6)
STEP 9: Press the dough rounds into a mini muffin pan. Place the pan in the fridge while you make the filling. (Photo 7) Use any extra pie dough to make these Pie Crust Cookies!
STEP 10: In a medium bowl combine the corn syrup, brown sugar, melted butter, egg, and vanilla. Mix until fully combined. (Photo 8)
STEP 11: Add the chopped pecans and mix. (Photo 9)
STEP 12: Remove the pie dough from the fridge and fill each pie dough shell with about 1 tablespoon of filling. (Photo 10)
STEP 13: Bake for 20 minutes or until the filling is set. Remove from oven and allow to cool completely before removing from pan.
Expert Baking Tips
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your brownies at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Work the pie dough as little as possible. You don't want to knead the dough, you just want to combine it. Working the dough too much will make it tough and brittle instead of flaky.
Recipe FAQs
Absolutely!
You can! It is going to change the taste and make it almost caramely, but it will be just as delicious!
Room Temperature: It is best to store the Mini Pecan Pies Recipe at room temperature in an airtight container. It is best eaten in two days, but can last up to five.
Refrigerator: If stored correctly in an airtight container the pies will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container they will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried these Mini Pecan Pies Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Mini Pecan Pies Recipe
Ingredients
For Pie Dough:
- 1 ¼ cup (158 grams) all-purpose flour
- ½ teaspoons salt
- 9 tablespoons (126 grams) unsalted butter chilled and cubed
- ¼ cup ice water
For Pecan Pie Filling:
- ⅓ cup (104 grams) light corn syrup
- ¼ cup plus 1 tablespoon (66 grams) light brown sugar
- 1 ½ tablespoons (21 grams) unsalted butter melted
- 1 egg
- ½ teaspoon vanilla extract
- ½ 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 ⅛ 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.
Notes
- Work the pie dough as little as possible. You don't want to knead the dough, you just want to combine it. Working the dough too much will make it tough and brittle instead of flaky.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Leave a Reply