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
Scale
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.
