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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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/mini-pecan-pies-recipe/