Mini Pecan Pies Recipe

Introduction

These Mini Pecan Pies are a delightful twist on the classic dessert, perfect for individual servings. With a buttery shortbread crust and a rich, sweet pecan filling, they’re sure to impress at any gathering or holiday table.

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 (175°C) 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 bottoms of the prepared muffin cups.
5. Step 5: Bake the crust for 8-10 minutes, then remove from the oven and set aside.
6. Step 6: In a separate bowl, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt until well combined.
7. Step 7: Stir in the chopped pecans, then spoon the filling evenly over each crust.
8. Step 8: Reduce the oven temperature to 275°F (135°C) and bake the pies for 30 minutes, or until the filling is set.
9. Step 9: Remove the pies from the oven and cool completely on a wire rack before serving.

Tips & Variations

• For a deeper flavor, toast the pecans lightly in a dry skillet before adding them to the filling.
• You can substitute dark corn syrup with maple syrup for a richer, more natural sweetness.
• Use mini muffin tins to make bite-sized pies perfect for parties.
• Ensure the butter is very cold when cutting it into the flour to achieve a crumbly, tender crust.

Storage

Store the mini pecan pies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm in a low oven (about 300°F or 150°C) for 5-7 minutes to refresh the crust and filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the crust and refrigerate it in the muffin tin for up to 24 hours before baking. Just add a couple of extra minutes to the baking time if baking from chilled.

Can I use a store-bought pie crust instead?

While you can use store-bought crusts for convenience, the buttery shortbread crust in this recipe adds a unique texture and flavor that pairs wonderfully with the pecan filling.

Mini Pecan Pies Recipe

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★★★★★

4.6 from 136 reviews

Delight in these Mini Pecan Pies featuring a buttery shortbread crust and a rich, gooey pecan filling. Perfectly portioned in muffin tins, these bite-sized treats combine the deep flavors of brown sugar, vanilla, and dark corn syrup with crunchy pecans, baked to a golden finish for a classic southern dessert that’s irresistible.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 24 mini pecan pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

For the Buttery Shortbread Crust

• 2 cups all purpose flour
• 1 cup packed brown sugar
• 1 cup cold butter

For the 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

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 ensure easy removal of the mini pies.
2. Make the Buttery Shortbread Crust: In a medium mixing bowl, combine the all purpose flour and packed brown sugar. Using a pastry cutter, cut the cold butter into the flour and sugar mixture until it resembles coarse crumbs, attaining a sandy texture suitable for pressing.
3. Press and Bake the Crust: Evenly press the shortbread mixture into the prepared muffin tin cups, forming a crust layer for each mini pie. Bake the crust for 8 to 10 minutes until lightly golden, then remove from the oven and set aside.
4. Prepare the Pecan Pie Filling: While the crust is baking, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt in a bowl until well combined and smooth. Stir in the chopped pecans ensuring they are evenly coated.
5. Fill and Bake the Mini Pies: Spoon the pecan mixture evenly over each pre-baked crust in the muffin tins. Reduce the oven temperature to 275°F (135°C) and bake the filled mini pies for 30 minutes, or until the pecan filling is set but still slightly jiggly in the center.
6. Cool and Serve: Remove the mini pecan pies from the oven and let them cool on a wire rack to room temperature before serving, allowing the filling to fully set and the flavors to meld.

Notes

• Ensure butter is cold for the crust to achieve a crumbly texture.
• You can substitute light corn syrup if dark is unavailable, but expect a milder taste.
• Use a muffin pan with removable cups or line with paper liners for easier removal.
• Allow pies to cool completely for cleaner slices and better filling texture.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: mini pecan pies, pecan pie recipe, shortbread crust, bite-sized dessert, holiday desserts