If you’re looking for an irresistible treat that captures the heart of classic Southern baking with a fun, bite-sized twist, then this Mini Pecan Pies Recipe is exactly what you need. These charming little pies bring together a buttery, flaky crust and a luscious, gooey pecan filling all in single-serving sizes. Perfect for holiday gatherings, potlucks, or an afternoon pick-me-up, these mini delights are packed with rich flavor and just the right amount of sweetness to satisfy any craving without overwhelming the palate.
Ingredients You’ll Need
Each ingredient in this Mini Pecan Pies Recipe plays a crucial role in achieving that perfect balance of crisp crust and smooth, nutty filling. From the basic pantry staples for the crust to the flavorful filling components, every item contributes to texture, taste, and that iconic golden appearance.
- All-purpose flour: This forms the base of the crust, providing structure and a tender crumb.
- Unsalted butter: Cold and cubed, the butter creates those flaky layers in the crust with its rich flavor.
- Granulated sugar: Adds subtle sweetness to the crust without overpowering the filling.
- Salt: Enhances all the flavors and balances the sweetness throughout the pies.
- Ice water: Essential for bringing the dough together without warming the butter, ensuring flakiness.
- Light corn syrup: This ingredient gives the filling its signature sticky, glossy texture.
- Brown sugar: Packed tightly, it adds depth and a hint of molasses flavor to complement the nuts.
- Unsalted butter (melted): Adds richness and helps bind the filling ingredients.
- Vanilla extract: Infuses the filling with a warm, aromatic essence that enhances the pecans.
- Large egg: Binds the filling together, providing structure for perfect slicing and serving.
- Pecans, chopped: The star of the show, adding crunch and buttery nuttiness to every bite.
How to Make Mini Pecan Pies Recipe
Step 1: Preheat & Prep Your Baking Equipment
Start by getting your oven warmed up to 350°F (175°C) to ensure even baking. Lightly grease a mini muffin tin so your pies release effortlessly after baking, setting you up for smooth assembly later.
Step 2: Create the Flaky Crust Base
In a food processor, combine the flour, sugar, and salt — this creates the dry foundation of your crust. Add the cold, cubed butter next and pulse until the mixture looks like coarse crumbs. This technique ensures pockets of butter remain visible, which bake into flaky layers.
Step 3: Bring the Dough Together
Add ice water slowly, one tablespoon at a time, pulsing between additions. This controlled technique helps prevent overworking the dough, maintaining its tenderness. Stop when the dough just begins to hold together upon squeezing.
Step 4: Chill the Dough for Better Texture
Form your dough into a disc, wrap it tightly in plastic wrap, and pop it in the fridge for 30 minutes. This chilling firm ups the butter again and relaxes the gluten, making it easier to roll out and less likely to shrink during baking.
Step 5: Roll Out & Cut the Mini Crust Circles
On a lightly floured surface, roll the dough to about 1/8 inch thick. Using a round cutter, cut circles slightly larger than your mini muffin cavities to ensure a snug fit. Gently press each circle into the tin, carefully forming perfect little crusts ready for filling.
Step 6: Whisk Together the Filling
In a medium bowl, combine the corn syrup, brown sugar, melted butter, vanilla extract, salt, and the egg. Whisk until smooth and homogenous for a silky filling. Fold in the chopped pecans, distributing them evenly for every bite to be packed with texture and flavor.
Step 7: Fill Each Crust & Bake
Spoon the filling into each crust, about three-quarters full to leave room for bubbling and rising as it bakes. Pop the tray into your preheated oven and bake for 20 to 25 minutes, or until the filling has set and the crust is a gorgeous golden-brown color.
Step 8: Cool & Prep to Impress
Allow the mini pies to rest in the pan for about 10 minutes, which helps the filling firm up for easy removal. Use a gentle touch to transfer each pie to a wire rack to cool completely or serve warm, depending on your preference — either way, they’re delicious.
How to Serve Mini Pecan Pies Recipe
Garnishes
A simple dollop of whipped cream or a scoop of vanilla ice cream elevates these mini pecan pies instantly. For a touch of extra elegance, sprinkle a few toasted pecan halves on top or drizzle with a little caramel sauce to enhance that nutty sweetness.
Side Dishes
These little gems pair beautifully with fresh fruit like sliced apples or a tangy cranberry compote that cuts through the richness. If you’re serving these at a gathering, a cup of hot coffee or spiced tea makes the perfect companion.
Creative Ways to Present
Serve these pies on a rustic wooden board adorned with cinnamon sticks and pecan clusters to create a warm, inviting display. You can also place each mini pie in a decorative mini cupcake liner to add color and make them easier to grab at parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover mini pecan pies in an airtight container at room temperature for up to two days. If you prefer them chilled, refrigeration will keep them fresh for up to a week, though bring them back to room temperature before serving for the best texture.
Freezing
To freeze, wrap each mini pie tightly in plastic wrap and place them all together in a freezer-safe bag or container. Frozen mini pecan pies maintain their best quality for up to two months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat frozen or refrigerated pies in a preheated oven at 300°F (150°C) for about 10 minutes or until warmed through. This method helps keep the crust crisp and the filling luscious without making it soggy.
FAQs
Can I use store-bought pie crust for Mini Pecan Pies Recipe?
Absolutely! Using a pre-made pie crust can save time and still produce delicious results. Just cut the dough into mini rounds, press into your muffin tin, and proceed with the filling as usual.
How do I prevent the pecan pie filling from leaking?
Make sure your crust is well-pressed and slightly raised on the edges to contain the filling. Also, avoid overfilling the crusts to prevent spills during baking.
Can I substitute walnuts or another nut in this recipe?
Definitely. While pecans are traditional, walnuts or even mixed nuts make a tasty alternative and bring their own unique flavor and texture to the pies.
Are Mini Pecan Pies Recipe good for freezing and serving later?
Yes! These mini pies freeze beautifully and taste just as good when thawed and reheated gently. They make great make-ahead treats for busy days or unexpected guests.
Should I serve Mini Pecan Pies warm or at room temperature?
Either way works! Warm pies offer that melty, gooey filling experience, while room temperature pies are perfect for easy handling and subtle flavors. It’s really up to your personal preference.
Final Thoughts
These Mini Pecan Pies Recipe are a small but mighty way to celebrate the flavors of a beloved classic. Whether you’re sharing them at a festive party or enjoying a quiet moment alone with a cup of coffee, they never fail to bring joy. I hope you’ll give this recipe a try and discover just how fun and rewarding it is to create your own batch of these delightful treats!
Print
Mini Pecan Pies Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 mini pecan pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful Mini Pecan Pies are perfect bite-sized treats featuring a buttery, flaky crust filled with a rich, sweet pecan filling. Ideal for holidays or any special occasion, these pies combine the classic flavors of pecan pie in a convenient mini format.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
For the Filling:
- 1/2 cup light corn syrup
- 1/2 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup pecans, chopped
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and grease a mini muffin tin to prevent sticking.
- Make the Crust: In a food processor, combine the flour, granulated sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Add Ice Water: Slowly add ice water, one tablespoon at a time, pulsing after each addition until the dough comes together into a ball.
- Chill the Dough: Form the dough into a disc, wrap it tightly with plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
- Roll & Cut: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter to cut circles slightly larger than your mini muffin cups. Press each circle firmly into the muffin tin to create the crusts.
- Prepare the Filling: In a mixing bowl, whisk together light corn syrup, brown sugar, melted butter, vanilla extract, salt, and the large egg until smooth. Stir in the chopped pecans evenly.
- Fill & Bake: Spoon the pecan filling into each crust-lined muffin cup, filling about 3/4 full. Bake in the preheated oven for 20-25 minutes or until the filling is set and the crust is golden brown.
- Cool & Serve: Allow the mini pies to cool in the pan for 10 minutes before transferring them to a wire rack. Serve warm or at room temperature for the best flavor.
Notes
- If the dough becomes too sticky while rolling, chill it again for 10 minutes to make handling easier.
- You can toast the pecans lightly before adding for a richer flavor.
- Mini pecan pies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To reheat, warm them briefly in a low oven or microwave to restore their fresh-baked texture.
