Mini Pecan Pies (Print Version)

Bite-sized treats with buttery crust and sweet pecan filling, perfect for sharing.

# 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, packed
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 or pieces, chopped

# How to Cook:

01 - Preheat oven to 350°F. Lightly grease a 12-cup mini muffin pan with cooking spray or butter.
02 - In a medium bowl, whisk together flour and salt. Add cold cubed butter and use a pastry cutter or fingers to work it in until mixture resembles coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, mixing gently until dough just comes together.
03 - Roll dough out on a lightly floured surface to 1/8-inch thickness. Use a 3-inch round cutter to cut 12 circles. Gently press each circle into the wells of the mini muffin tin, pressing up the sides.
04 - In a separate bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla, and salt until completely smooth. Stir in chopped pecans until evenly distributed.
05 - Spoon approximately 1 tablespoon of pecan filling into each prepared crust, being careful not to overfill as the filling will expand slightly during baking.
06 - Bake for 22-25 minutes, or until filling is set and crust is golden brown. The centers should still have a slight jiggle but not be liquid.
07 - Let pies cool in the pan for 10 minutes. Carefully run a knife around the edges and remove to a wire rack to cool completely. Serve plain or topped with whipped cream if desired.

# Expert Advice:

01 -
  • These little gems deliver all the indulgence of traditional pecan pie without the commitment of a whole slice
  • The ratio of crispy crust to gooey filling in each bite is practically perfect
  • You can make them ahead and they disappear faster than cookies at any gathering
02 -
  • Overworking the dough makes tough crusts, so mix just until combined and handle as little as possible
  • The filling should be slightly jiggly when you remove them from the oven, they continue setting as they cool
  • Letting them cool in the pan for those crucial 10 minutes prevents the filling from spilling out when you remove them
03 -
  • A small cookie scoop makes filling the cups quick and mess-free
  • If the crust edges get too dark, tent them with foil for the last five minutes of baking

Go Back