Mini Pecan Pies Recipe

Introduction

These Mini Pecan Pies are a delightful twist on the classic Southern dessert, perfect for parties or individual servings. With a buttery shortbread crust and a rich, gooey filling packed with chopped pecans, they’re easy to make and sure to impress.

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 the oven to 350°F 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: Using a pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs.
4. Step 4: Press the crust mixture evenly into the prepared muffin tins and bake for 8 to 10 minutes. Remove from the oven once lightly browned.
5. Step 5: While the crusts bake, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt until well combined.
6. Step 6: Stir in the chopped pecans, then spoon the filling over the baked crusts in the muffin tins.
7. Step 7: Reduce the oven temperature to 275°F and bake the pies for 30 minutes, or until the filling is set.
8. Step 8: Remove from the oven and cool the mini pies on a wire rack before serving.

Tips & Variations

• For a richer flavor, toast the pecans lightly before adding them to the filling.
• Use maple syrup instead of corn syrup for a different but delicious sweetness.
• To make crust pressing easier, chill the dough mixture before pressing into the muffin tins.
• Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced twist.

Storage

Store any leftover mini pecan pies in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to one week. Reheat gently in a low oven or microwave before serving to restore their gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies ahead of time?

Yes, you can prepare the pies a day in advance and store them in the refrigerator. Bring them to room temperature or warm slightly before serving.

What can I use instead of corn syrup?

Maple syrup, honey, or a homemade sugar syrup can be used as substitutes, though the texture and sweetness may vary slightly.

Mini Pecan Pies Recipe

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★★★★★

4.7 from 110 reviews

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

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Description

These Mini Pecan Pies feature a buttery shortbread crust filled with a rich and gooey pecan filling. Perfectly portioned in muffin tins, they are ideal for sharing at holidays or special occasions. The crust’s crumbly texture pairs beautifully with the sweet, nutty filling for a classic Southern dessert experience.

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Ingredients

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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 pecan

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Instructions

1. Preheat Oven and Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Lightly spray two 12-cup muffin tins with non-stick cooking spray to prevent sticking.
2. Make Shortbread Crust: In a medium mixing bowl, combine the all-purpose flour and packed brown sugar. Using a pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs.
3. Form Crust and Bake: Press the crumb mixture evenly into the prepared muffin cups to form the crust. Bake in the preheated oven for 8-10 minutes until just set. Remove from oven and set aside.
4. Prepare Pecan Pie Filling: While the crust is baking, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt until well combined in a mixing bowl.
5. Add Pecans to Filling: Stir the chopped pecans into the egg mixture thoroughly.
6. Fill Crust and Bake: Spoon the pecan filling evenly over the pre-baked crusts in the muffin pans. Reduce oven temperature to 275°F (135°C) and bake for 30 minutes or until the filling is set and slightly puffed.
7. Cool Before Serving: Remove the mini pecan pies from the oven and let them cool completely on a wire rack before removing them from the muffin tins and serving.

Notes

• Ensure the butter for the crust is cold for a crumbly texture.
• Do not overbake the crust initially; it should be just set to avoid drying out.
• Use dark corn syrup for a richer flavor; light corn syrup can be used but alters the taste slightly.
• Allow pies to cool completely to ensure the filling firms up properly.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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

Keywords: Mini pecan pies, pecan pie recipe, mini pies, holiday desserts, bite-sized pies