Description
These Mini Pecan Pies are a delightful bite-sized twist on the classic Southern dessert. Perfectly portioned, with a flaky pie crust and a rich, gooey pecan filling, they make an ideal treat for gatherings, holidays, or anytime you want a sweet snack that’s easy to share.
Ingredients
Scale
Pie Crust
- 1 pie crust (store-bought or homemade)
Filling
- â…“ cup light corn syrup
- ¼ cup brown sugar
- 1 ½ tablespoons unsalted butter, melted
- 1 egg, lightly beaten
- ½ teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready to bake the mini pies evenly.
- Prepare Dough: Roll out the pie crust into a 12-inch circle. Using a 3-inch cookie cutter, cut out 12 circles. Press each circle gently into the cups of a 12-count muffin pan to form the mini pie shells. Place the pan in the refrigerator to chill while you prepare the filling.
- Mix the Filling: In a mixing bowl, combine the light corn syrup, brown sugar, melted unsalted butter, lightly beaten egg, and vanilla extract. Stir the mixture until fully blended. Fold in the chopped pecans, ensuring they are evenly coated with the filling.
- Assemble the Pies: Evenly spoon about 1 tablespoon of the pecan filling into each dough-lined muffin cup, filling them nearly to the top but not overflowing.
- Bake: Place the muffin pan in the preheated oven and bake for 25 minutes or until the pecan filling is set, slightly puffed, and golden around the edges.
- Cool and Serve: Remove the mini pies from the oven and allow them to cool in the pan for 10 minutes. Then transfer the pies to a wire rack to cool completely. Serve at room temperature for the best flavor and texture.
Notes
- You can use either store-bought or homemade pie crust based on your preference.
- Allow pies to cool completely to ensure the filling sets properly before serving.
- These mini pies can be stored in an airtight container at room temperature for up to 2 days.
- For added texture, toast the pecans lightly before adding to the filling.
- If you prefer a sweeter pie, increase the brown sugar by 1-2 tablespoons.
