Description
If you love the rich, nutty, caramel-like flavor of pecan pie but want a bite-sized version, these Mini Pecan Pies are perfect! They have a buttery, flaky crust and a deliciously gooey filling, making them ideal for holiday gatherings, dessert tables, or a simple sweet treat.
These mini pies are easy to make with just a few simple ingredients, and they bake up beautifully in muffin tins for a perfect handheld dessert. Let’s get baking!
Ingredients
For the Crust:
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1 1/4 cups all-purpose flour
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1/2 cup unsalted butter (cold, cut into small cubes)
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2 tbsp granulated sugar
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1/4 tsp salt
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3–4 tbsp ice-cold water
For the Filling:
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3/4 cup brown sugar (packed)
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1/2 cup corn syrup (light or dark)
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2 large eggs
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2 tbsp unsalted butter (melted)
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1 tsp vanilla extract
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1/4 tsp salt
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3/4 cup chopped pecans
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1/4 cup whole pecans (for topping, optional)
Instructions
Step 1: Make the Crust
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In a large bowl, whisk together flour, sugar, and salt.
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Add the cold butter cubes and cut them into the flour using a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs.
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Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together.
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Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 2: Prepare the Filling
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In a medium bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until well combined.
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Stir in the chopped pecans. Set aside.
Step 3: Shape the Pie Crusts
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Preheat your oven to 350°F (175°C).
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Roll out the chilled dough on a lightly floured surface to about 1/8-inch thick.
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Use a round cookie cutter (about 3 inches for mini pies, 4 inches for standard muffin tin pies) to cut circles.
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Gently press the dough circles into a greased muffin tin, ensuring they cover the bottom and sides.
Step 4: Fill and Bake
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Spoon about 1 1/2 tablespoons of the pecan filling into each mini pie shell (do not overfill).
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If desired, top each pie with a whole pecan for decoration.
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Bake for 20-25 minutes (mini size) or 25-30 minutes (standard size) until the filling is set and slightly puffed.
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Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Keep the Dough Cold – Cold butter and chilled dough create a flaky crust.
Avoid Overfilling – The filling expands slightly while baking, so leave space.
Use a Fork to Remove – Gently slide a fork under the pies to lift them out easily.
Try Different Nuts – Swap pecans for walnuts or almonds for a variation.
Make Ahead – These pies store well and taste even better the next day.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Cook Time: 25 minutes
- Cuisine: American