Mini Pecan Pies Recipe

several mini pecan pies in a dish with pecans.

Mini Pecan Pies Recipe

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Resting Time 2

Total Time 2 40

Servings mini pies

Calories 110kcal

Author Ellie Haley

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.

Nutrition