Mini Pecan Pies (Printable)

Bite-sized treats featuring a buttery crust filled with sweet pecan filling, perfect for sharing at celebrations.

# What You'll Need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 2-3 tablespoons cold water

→ Pecan Filling

05 - 3/4 cup light brown sugar
06 - 1/2 cup light corn syrup
07 - 2 tablespoons unsalted butter, melted
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 1/4 teaspoon salt
11 - 1 cup pecan halves, chopped

# How To Make It:

01 - Preheat oven to 350°F. Generously grease a 12-cup mini muffin pan with butter or cooking spray.
02 - Combine flour and salt in a mixing bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Sprinkle cold water over mixture, 1 tablespoon at a time, tossing gently with a fork until dough holds together when pressed.
03 - Roll dough on lightly floured surface to 1/8-inch thickness. Cut twelve 3-inch circles using a round cookie cutter. Gently press each circle into the wells of the mini muffin tin, extending slightly above the rim.
04 - Whisk together brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt until completely smooth and well combined. Fold in chopped pecans until evenly distributed.
05 - Spoon filling into prepared crusts, approximately 1 tablespoon per mini pie. Bake for 22-25 minutes until filling is set and crust is golden brown.
06 - Let pies cool in pan for 10 minutes before carefully removing. Transfer to wire rack to cool completely. Serve plain or topped with whipped cream.

# Tips from dashanddishes:

01 -
  • The buttery crust practically melts in your mouth while staying sturdy enough to hold all that gooey pecan goodness
  • These mini pies look impressive but come together faster than you'd think, especially if you've ever tackled a full-sized pecan pie
  • They're portable, pop-able, and somehow disappear twice as fast as regular desserts at parties
02 -
  • If the crust starts getting too dark before the filling is set, loosely tent some foil over the pan for the last few minutes
  • The filling should still have a slight jiggle when you remove them from the oven, it will firm up as it cools
03 -
  • A small cookie scoop or measuring spoon makes filling the shells so much easier and neater
  • Run a thin knife around the edge of each pie while they're still slightly warm to ensure clean removal

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