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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Pecans to Filling: Stir the chopped pecans into the egg mixture thoroughly.
- 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.
- 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
