Mini Pecan Pies Recipe

Introduction

These Mini Pecan Pies are perfect bite-sized treats that combine a buttery shortbread crust with a rich, sweet pecan filling. They’re ideal for holidays, parties, or any time you want a classic dessert in a convenient, individual portion.

Ingredients

• 2 cups all purpose flour
• 1 cup packed brown sugar
• 1 cup cold butter
• 5 large eggs
• 1 cup dark corn syrup
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 2 cups chopped pecans

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly spray two 12-cup muffin tins with non-stick cooking spray.
2. Step 2: In a medium mixing bowl, combine the flour and brown sugar.
3. Step 3: Use a pastry cutter to cut the cold butter into the flour and sugar mixture until it resembles coarse crumbs.
4. Step 4: Press the mixture evenly into the prepared muffin cups to form a crust, then bake for 8–10 minutes until lightly golden. Remove from the oven and set aside.
5. Step 5: While the crusts are baking, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt until the mixture is smooth and well combined.
6. Step 6: Stir the chopped pecans into the filling mixture, then spoon the filling evenly over each shortbread crust.
7. Step 7: Reduce the oven temperature to 275°F (135°C) and bake the pies for 30 minutes, or until the filling is set and slightly firm to the touch.
8. Step 8: Remove the pies from the oven and cool them on a wire rack before serving.

Tips & Variations

• For a deeper flavor, toast the pecans lightly before adding them to the filling.
• Use maple syrup instead of corn syrup for a different sweet note.
• Add a pinch of cinnamon or nutmeg to the filling to enhance the warm flavors.
• Line muffin tins with parchment cups for easier removal and cleanup.

Storage

Store cooled mini pecan pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. Reheat gently in a warm oven for a few minutes before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini pecan pies ahead of time?

Yes, you can prepare them a day in advance and store them covered at room temperature or refrigerated. Just reheat slightly before serving for the best texture.

What can I use if I don’t have a pastry cutter?

If you don’t have a pastry cutter, you can use two knives to cut in the butter or pulse the mixture briefly in a food processor until it reaches the coarse crumb texture.

Mini Pecan Pies Recipe

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★★★★★

4.8 from 87 reviews

• Author: Marina
• Total Time: 55 minutes
• Yield: 24 mini pecan pies 1x

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Description

Mini Pecan Pies feature a buttery shortbread crust filled with a rich, sweet pecan mixture. These bite-sized treats are perfect for holidays or any occasion, combining the classic flavors of pecan pie in convenient, individual servings.

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Ingredients

Scale 1x2x3x

Buttery Shortbread Crust

• 2 cups all purpose flour
• 1 cup packed brown sugar
• 1 cup cold butter

Pecan Pie Filling

• 5 large eggs
• 1 cup dark corn syrup
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 2 cups chopped pecans

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Instructions

1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and lightly spray two 12-cup muffin tins with non-stick cooking spray to prevent sticking.
2. Make the Shortbread Crust: In a medium mixing bowl, combine the all-purpose flour and packed brown sugar. Use a pastry cutter to cut the cold butter into the mixture until it resembles coarse crumbs.
3. Form the Crust: Press the crumbly mixture firmly into the prepared muffin tins, creating an even layer that will serve as the base for the pies.
4. Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes until slightly firm but not browned. Remove from the oven and set aside.
5. Prepare the Pecan Pie Filling: While the crust is baking, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt until the mixture is smooth and well combined.
6. Add Pecans: Stir the chopped pecans into the filling mixture thoroughly to ensure even distribution.
7. Fill the Crusts: Spoon the pecan filling evenly over the partially baked crusts in the muffin tins.
8. Adjust Oven Temperature and Bake: Reduce the oven temperature to 275°F (135°C) and bake the pies for 30 minutes or until the filling is set and slightly firm to the touch.
9. Cool the Pies: Remove the mini pecan pies from the oven and allow them to cool completely on a wire rack before serving to ensure the filling is fully set.

Notes

• Using cold butter in the crust helps achieve a flaky, crumbly texture.
• Be careful not to over-bake the crust in the first step; it should be set but not browned to avoid dryness.
• If desired, garnish cooled pies with whipped cream or a sprinkle of powdered sugar.
• The smaller size makes these pies perfect for parties or individual servings.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini pecan pies, bite-sized pecan pie, individual pecan pies, holiday dessert, shortbread crust, pecan pie filling