Mini Pecan Pies Recipe

These Mini Pecan Pies deliver all the flavors of a classic Southern pecan pie in a bite-sized treat! With a flaky, buttery crust and a rich, caramelized pecan filling, they are perfect for holiday gatherings, bake sales, or satisfying a sweet craving

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Course: Dessert

Cuisine: American, Southern

Prep Time: 30

Cook Time: 25

Chill Time: 30

Total Time: 1 25

Servings: mini pies

Calories: 190kcal

Cost: $12

Equipment

1 Mini muffin tin (24-count)
1 3-inch round cookie cutter
2 Mixing bowls Large and medium
1 Whisk
1 Rolling pin
1 Measuring cups and spoons
1 Wire cooling rack

Ingredients

For the Crust

2½ cups all-purpose flour Substitute with gluten-free flour for GF option
1 cup unsalted butter Cold, cubed
¼ teaspoon salt
4-6 tablespoons ice water
1 large egg for egg wash

For the Filling

¼ teaspoon salt
2 cups pecans Chopped, plus extra for topping
3 large eggs
1 cup light brown sugar packed
½ cup pure maple syrup Natural alternative to corn syrup
2 tablespoons unsalted butter melted
1 teaspoon pure vanilla extract

Instructions

Combine flour and salt in a bowl. Cut in cold butter until crumbly.
Gradually add ice water until dough forms. Wrap and chill for 30 min.
Roll dough to ⅛-inch thickness and cut 24 circles. Press into muffin tins.
Preheat oven to 350°F (175°C).
Whisk eggs, brown sugar, maple syrup, melted butter, vanilla, and salt.
Stir in chopped pecans.
Fill each pastry shell ¾ full with pecan mixture.
Place a whole pecan on top of each pie.
Bake for 20-25 minutes until filling is set and crust is golden.
Cool in pans for 5 minutes, then transfer to wire racks.

Notes

Make ahead: Prepare up to 3 days in advance
Storage: Room temperature 3 days, refrigerated 1 week
Freezer friendly: Up to 3 months
For gluten-free: Use 1:1 gluten-free flour blend

Nutrition