Mini Pecan Pies – Easy, Buttery & Perfectly Sweet Dessert
Hey there! If you love **pecan pie**, but want a **bite-sized, easy-to-make version**, these **Mini Pecan Pies** are exactly what you need! With a **buttery, flaky crust and a rich, caramelized pecan filling**, these little treats are **perfect for the holidays, special occasions, or just because you’re craving something sweet!**
Why You’ll Love This Recipe
- Perfectly Sweet & Buttery: Just the right balance of caramelized filling and flaky crust.
- Great for Sharing: Mini-sized pies make them perfect for parties and gatherings.
- Easy to Make: No complicated techniques—just mix, fill, and bake!
What Makes These Mini Pecan Pies Special?
Unlike a full-sized pecan pie, these **individual mini pies bake faster** and have the perfect **ratio of crust to filling**. The **buttery, gooey pecan filling** is slightly crisp on top while staying soft in the center, making them **totally irresistible!**
Mini Pecan Pies Recipe
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Pecan Filling:
- ¾ cup chopped pecans
- ½ cup brown sugar
- ¼ cup corn syrup (light or dark)
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Step 1: Make the Crust
- In a mixing bowl, whisk together **flour and salt**.
- Cut in the **cold butter** using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Gradually add **ice water**, one tablespoon at a time, mixing just until the dough comes together.
- Wrap in plastic wrap and refrigerate for **30 minutes**.
Step 2: Prepare the Pecan Filling
- In a bowl, whisk together **brown sugar, corn syrup, egg, melted butter, vanilla extract, and salt**.
- Stir in the **chopped pecans** and set aside.
Step 3: Assemble the Mini Pies
- Preheat oven to **350°F (175°C)**.
- Roll out the chilled dough and cut into **2 ½ – 3-inch circles**.
- Press the dough circles into a **mini muffin tin**, gently shaping them into the cups.
- Spoon about **1 tablespoon of pecan filling** into each mini crust.
Step 4: Bake & Cool
- Bake for **18-22 minutes**, or until the filling is set and the crust is golden.
- Let cool in the pan for **5 minutes**, then transfer to a wire rack to cool completely.
Step 5: Serve & Enjoy!
- Enjoy warm or at room temperature.
- Optional: Drizzle with caramel or top with whipped cream for extra indulgence!
Pro Tips for the Best Mini Pecan Pies
- Use Store-Bought Pie Crust: If short on time, pre-made crusts work just as well!
- Want Extra Crunch? Toast the pecans before adding them to the filling.
- Storage Tips: Keep leftovers in an airtight container for up to **3 days**, or freeze for **up to a month**.
Let’s Talk Sweet Treats!
And there you have it—**Mini Pecan Pies that are buttery, rich, and totally irresistible!** Whether you’re making them for Thanksgiving, Christmas, or just a **sweet snack**, they’re always a hit. If you try this recipe, let me know in the comments or pin it on Pinterest for later. Enjoy!
