If you’re searching for a bite-sized treat that’s packed with rich, buttery sweetness and that classic nutty crunch, then this Mini Pecan Pies Recipe is your new best friend. These adorable, luscious pies capture all the indulgence of a traditional pecan pie in perfectly portioned mini servings. Whether you’re entertaining guests or just treating yourself, this recipe is a guaranteed crowd-pleaser that’s as fun to make as it is to eat.
Ingredients You’ll Need
Gathering the right ingredients is the key to making these mini pecan pies sing with flavor. Each component plays a crucial role, from the flaky pie crust providing that delicate crunch to the luscious, gooey filling that holds the nutty pecans in a sweet embrace.
- Pie crust: Store-bought or homemade, it delivers the tender, buttery base that cradles the filling perfectly.
- Brown sugar: Adds deep caramel notes essential for that authentic pecan pie sweetness.
- Corn syrup: Provides the smooth, sticky texture that holds everything together.
- Large egg: Acts as a binder for the filling to set just right.
- Vanilla extract: Brings warmth and enhances the overall flavor profile.
- Salted butter: Melted to add richness and a subtle savory balance.
- Pecans: Roughly chopped for texture and nutty flavor burst in every bite.
- Salt: Just a pinch to brighten the sweetness.
- Pecan halves: For a beautiful and classic garnish on top of each pie.
How to Make Mini Pecan Pies Recipe
Step 1: Prepare the Crust Circles
Start by rolling out your pie crust on a lightly floured surface. Use a 3.5-inch round cutter to create the perfect sized circles that will fit snugly into your mini muffin tin. Press each circle gently into the tin to form little pie shells. Placing the dough in the tin ensures that the pies hold their shape as they bake.
Step 2: Chill the Dough
Before filling, pop your dough-lined tin into the refrigerator for a bit. Chilling the dough helps maintain a flaky texture and keeps it from shrinking while baking. It’s a small step that makes a big difference in your final pies!
Step 3: Mix the Filling
In a mixing bowl, whisk together the brown sugar, corn syrup, egg, vanilla extract, melted butter, and a pinch of salt until the filling is smooth and glossy. This luscious mixture is the heart of your Mini Pecan Pies Recipe, full of warm, gooey sweetness.
Step 4: Add the Pecans
Fold in the roughly chopped pecans gently but thoroughly. These nuts bring the classic crunchy texture and that unmistakable pecan flavor that makes this recipe irresistible.
Step 5: Fill the Crusts
Spoon the filling evenly into each chilled pie crust, filling them about three-quarters full. Then, top each mini pie with a single pecan half to add a charming and traditional touch that looks as good as it tastes.
Step 6: Bake to Perfection
Bake your mini pies at 350°F (175°C) for 20 to 25 minutes. You’ll know they’re done when the filling is set and the crust turns a beautiful golden brown color. The aroma filling your kitchen at this stage is pure heaven.
Step 7: Cool and Enjoy
Once out of the oven, allow the pies to cool in the tin for about 10 minutes. This resting time helps the filling set fully, so you don’t lose any of that gooey goodness when you transfer them to a wire rack to cool completely.
How to Serve Mini Pecan Pies Recipe
Garnishes
These mini pies shine on their own, but a light dusting of powdered sugar or a drizzle of caramel sauce can elevate them for special occasions. A small dollop of whipped cream adds a delicate creaminess that pairs beautifully with the nutty filling.
Side Dishes
Serving these pies alongside a scoop of vanilla ice cream or a cup of hot coffee makes for an unbeatable dessert combo. They also complement seasonal fruit like fresh berries or sliced apples for a balance of flavors.
Creative Ways to Present
Get creative by arranging Mini Pecan Pies Recipe on a rustic wooden board or tiered serving tray for a charming display. Wrap individual pies in clear cellophane tied with a festive ribbon to offer as delightful homemade gifts that everyone will love.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover mini pecan pies, store them in an airtight container at room temperature for up to two days. This keeps the crust crisp and the filling just as delicious as when freshly baked.
Freezing
These little pies freeze beautifully! Wrap each pie individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to a month, making them perfect for holiday prep or unexpected guests.
Reheating
To enjoy them warm, gently reheat the pies in a low-temperature oven (around 300°F/150°C) for about 8-10 minutes. This brings back that fresh-baked feel, softening the filling while keeping the crust crisp and flaky.
FAQs
Can I use homemade pie crust instead of store-bought?
Absolutely! Homemade pie crust adds a wonderful personal touch and flavor, but store-bought works perfectly well and saves time. Choose whichever fits your schedule and preference.
What type of corn syrup is best for this recipe?
Light corn syrup is the standard choice because it has a neutral sweetness and doesn’t overpower the pecan flavor. However, you can try dark corn syrup for a richer, molasses-like taste if you prefer.
Can I make these gluten-free?
You sure can! Use a gluten-free pie crust available at many stores or make your own using gluten-free flour blends. The filling remains the same deliciously satisfying choice.
How do I prevent the crust from getting soggy?
Chilling the dough before baking and ensuring you don’t overfill the pies helps keep the crust from becoming soggy. Baking until golden and slightly crisp also seals the edges nicely.
Are Mini Pecan Pies Recipe freezer friendly after baking?
Yes, once baked and completely cooled, these mini pies freeze wonderfully. Just wrap them tightly and thaw at room temperature or warm gently in the oven before serving.
Final Thoughts
There’s something so joyful about making and sharing a batch of Mini Pecan Pies Recipe with friends and family. These delightful mini treats offer a perfect balance of sweet, nutty, and buttery, all wrapped up in a tiny, charming package. Give this recipe a try—you’ll have a new favorite dessert that’s as easy as it is irresistible!
Print
Mini Pecan Pies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini pecan pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Pecan Pies are perfectly bite-sized treats featuring a buttery pie crust filled with a rich, sweet pecan filling. Made with simple pantry ingredients like brown sugar, corn syrup, and chopped pecans, they bake up golden and delicious in under 40 minutes—ideal for holiday gatherings or anytime a sweet snack is needed.
Ingredients
Pie Crust
- 1 package pie crust (store-bought or homemade)
Filling
- 1 cup brown sugar
- 3/4 cup corn syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons salted butter, melted
- 1 cup pecans, roughly chopped
- 1 pinch salt
- 12 pecan halves (for topping)
Instructions
- Prepare Pie Crust: Roll out the pie crust dough and cut into 3.5-inch circles. Gently press each circle into the cups of a mini muffin tin to form the crust bases.
- Chill Pie Shells: Place the dough-lined muffin tin in the refrigerator to chill, helping the crust hold its shape while preparing the filling.
- Mix Filling: In a mixing bowl, whisk together the brown sugar, corn syrup, egg, vanilla extract, melted butter, and a pinch of salt until the mixture is smooth and well-combined.
- Add Pecans: Stir in the roughly chopped pecans evenly into the filling mixture.
- Fill Pie Crusts: Spoon the pecan filling into each prepared crust, filling about three-quarters full. Place one pecan half on top of each mini pie for garnish.
- Bake: Preheat the oven to 350°F (175°C). Bake the mini pecan pies for 20 to 25 minutes, or until the filling is set and the crust turns a golden brown.
- Cool and Serve: Allow the pies to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy.
Notes
- For best results, use chilled pie crust dough to prevent shrinking during baking.
- Ensure not to overfill the crusts to avoid overflow during baking.
- You can substitute corn syrup with maple syrup or honey for a different flavor, though texture may vary.
- Store leftover mini pies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
