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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Pecans: Stir the chopped pecans into the filling mixture thoroughly to ensure even distribution.
- Fill the Crusts: Spoon the pecan filling evenly over the partially baked crusts in the muffin tins.
- 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.
- 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
