Mini Pecan Pies
I absolutely love mini pecan pies! These bite-sized treats are the perfect combination of buttery, flaky crust and sweet, gooey pecan filling. The individual portions make them so convenient to serve and enjoy at parties or as a delicious little indulgence.
The nutty flavor of the pecans mixed with the caramel-like sweetness of the filling is just heavenly. Plus, their cute size makes them even more irresistible. Whether I’m looking for a quick pick-me-up or a delightful dessert, mini pecan pies always hit the spot!
Ingredients Needed for This Mini Pecan Pies Recipe
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 2-4 tablespoons ice water
For the Filling:
- 1 cup pecans, chopped (plus whole pecans for garnish, optional)
- 1 large egg
- 3/4 cup dark corn syrup
- 1/2 cup granulated sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions for Making Mini Pecan Pies
Prepare the Crust:
- In a large bowl, mix together flour, salt, and sugar. Add the chilled butter pieces, and using a pastry blender or your fingers, work the butter into the flour mixture until it resembles coarse meal, with a few pea-sized butter lumps remaining.
- Sprinkle 2 tablespoons of ice water over the mixture and mix gently with a fork until the dough starts to come together. If necessary, add more water, 1 tablespoon at a time, until the dough comes together.
- Gather the dough into a ball, flatten it into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Make the Filling:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the egg, dark corn syrup, sugar, melted butter, vanilla extract, and a pinch of salt until smooth. Stir in the chopped pecans.
Assemble the Pies:
- Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Using a round cutter or a glass, cut out circles big enough to fit into the cups of a mini muffin pan.
- Press the dough circles into the muffin cups, making sure there are no air bubbles.
- Spoon the pecan filling into each dough-filled cup, filling each one about 3/4 full. If desired, top each pie with a whole pecan for garnish.
Bake the Mini Pies:
- Bake the Mini Pies: Bake in the preheated oven for about 25 minutes, or until the filling is set and the crust is golden.
- Let the pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Perfecting the Recipe
Chill the Dough Properly: Chilling the pie dough is crucial for two reasons. First, it allows the gluten in the dough to relax, which will make it easier to roll out and prevent it from shrinking during baking. Second, it ensures that the bits of butter in the dough are firm, which contributes to a flaky crust. Aim for at least 1 hour in the refrigerator, but if you’re short on time, 30 minutes in the freezer can work as a quick fix.
Use High-Quality Ingredients: The simplicity of this recipe means that the quality of each ingredient shines through. Use the best quality butter you can find, as it contributes to the flavor and texture of the crust. For the filling, pure vanilla extract and fresh pecans will make a noticeable difference in the taste of your mini pies.
Don’t Overfill the Cups: While it might be tempting to add as much filling as possible to the pies, overfilling can cause the filling to bubble over during baking, creating a sticky mess and making the pies difficult to remove from the pan. Fill each cup about 3/4 full to allow room for the filling to expand.
Pre-Bake the Crust for a Crisper Bottom: For an extra crispy crust, consider pre-baking (blind baking) the mini pie shells for about 5-7 minutes before adding the filling. This step helps prevent a soggy bottom and ensures that the crust is fully cooked.
Adjust the Sweetness: Depending on your taste, you might find the traditional pecan pie filling too sweet. Feel free to reduce the sugar in the filling by a few tablespoons if you prefer a less sweet dessert. Alternatively, a slight increase in salt can also balance the sweetness.
Serving Suggestions
Whipped Cream or Ice Cream: A dollop of whipped cream or a scoop of vanilla ice cream on top of each mini pecan pie can add a delightful contrast in flavors and textures. The creaminess and chill of ice cream make it a perfect complement to the warm, nutty filling.
Dusting of Powdered Sugar: For a simple yet elegant touch, dust the mini pecan pies with powdered sugar before serving. This not only adds a subtle sweetness but also makes the pies visually appealing.
Pair with Coffee or Tea: The rich and nutty flavor of pecan pies pairs wonderfully with the bitter notes of coffee or the subtle warmth of tea. Serving these pies as a dessert after dinner or as part of a brunch spread with coffee and tea can enhance the overall dining experience.
Mini Pie Buffet: For parties or gatherings, consider making a mini pie buffet with a variety of fillings. Alongside the pecan pies, you could offer mini apple pies, lemon meringue pies, and chocolate tarts. This allows guests to sample different flavors and makes for a festive dessert table.
Storage Tips
Room Temperature Storage: Once cooled, the mini pecan pies can be stored in an airtight container at room temperature for up to 3 days. This method is suitable for short-term storage and keeps the pies fresh and delicious.
Refrigerating the Pies: For longer storage, you can refrigerate the pies in an airtight container for up to a week. To serve, simply bring them to room temperature or warm them slightly in the oven for a few minutes to revive the crust’s crispiness.
Freezing for Long-Term Storage: Mini pecan pies freeze beautifully. Place the cooled pies on a baking sheet and freeze until solid. Then, transfer the pies to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.
Reviving the Crust: If the crust becomes soft during storage, reheat the pies in a 300°F (150°C) oven for 5-10 minutes to crisp it up again. Be careful not to overheat, as the filling can become overly runny.
Frequently Asked Questions
Can I use store-bought pie crusts for this recipe? Yes, store-bought pie crusts are a convenient alternative if you’re short on time or prefer not to make your own dough. Simply follow the package instructions for thawing, and then roll out and cut the crusts to fit your mini muffin pans.
How do I prevent the pie crust from shrinking while baking? To prevent the crust from shrinking, make sure to chill the shaped pie shells in the pan for about 15-20 minutes before filling and baking. Additionally, avoid stretching the dough when placing it into the muffin cups; instead, gently press it into place.
Can I make this recipe gluten-free? Yes, you can make mini pecan pies gluten-free by using a gluten-free flour blend in place of all-purpose flour for the crust. Be sure to check the blend is suitable for pie crusts, and follow any recommended adjustments for best results.
Why did my filling overflow during baking? Filling overflow can occur if the pie cups are overfilled or if there’s a rapid temperature change during baking. To prevent this, fill the cups about 3/4 full and bake the pies at a steady temperature as directed. Also, placing the muffin pan on a baking sheet can catch any drips and make it easier to remove from the oven.
Can I make these pies in advance for a party? Absolutely! Mini pecan pies are perfect for making ahead of time. Bake them a day or two before your event and store them in an airtight container at room temperature. If you prefer to make them further in advance, freeze them and thaw them on the day of the party.
Mini Pecan Pies
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup 1 stick unsalted butter, chilled and cut into small pieces
- 2-4 tablespoons ice water
For the Filling:
- 1 cup pecans chopped (plus whole pecans for garnish, optional)
- 1 large egg
- 3/4 cup dark corn syrup
- 1/2 cup granulated sugar
- 1 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Prepare the Crust:
- In a large bowl, mix together flour, salt, and sugar. Add the chilled butter pieces, and using a pastry blender or your fingers, work the butter into the flour mixture until it resembles coarse meal, with a few pea-sized butter lumps remaining.
- Sprinkle 2 tablespoons of ice water over the mixture and mix gently with a fork until the dough starts to come together. If necessary, add more water, 1 tablespoon at a time, until the dough comes together.
- Gather the dough into a ball, flatten it into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Make the Filling:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the egg, dark corn syrup, sugar, melted butter, vanilla extract, and a pinch of salt until smooth. Stir in the chopped pecans.
Assemble the Pies:
- Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Using a round cutter or a glass, cut out circles big enough to fit into the cups of a mini muffin pan.
- Press the dough circles into the muffin cups, making sure there are no air bubbles.
- Spoon the pecan filling into each dough-filled cup, filling each one about 3/4 full. If desired, top each pie with a whole pecan for garnish.
Bake the Mini Pies:
- Bake the Mini Pies: Bake in the preheated oven for about 25 minutes, or until the filling is set and the crust is golden.
- Let the pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
