Mini Pecan Pies Recipe
The recipe has been designed to ensure success for home bakers of all skill levels. Each step has been carefully considered to provide the best possible outcome.
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Pecan Filling
- 2/3 cup light corn syrup
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 1/3 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecans, finely chopped
- Optional: 1/4 teaspoon ground cinnamon
Instructions
Pie Crust Preparation
- In a food processor, pulse flour, salt, and sugar to combine.
- Add cold butter cubes. Pulse 8-10 times until mixture resembles coarse crumbs.
- Slowly add ice water, 1 tablespoon at a time, pulsing until dough just comes together.
- Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Filling Preparation
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, whisk together corn syrup and brown sugar until smooth.
- Add eggs one at a time, whisking thoroughly after each addition.
- Stir in melted butter, vanilla extract, salt, and optional cinnamon.
- Fold in chopped pecans until evenly distributed.
Assembly
- Roll out chilled pie dough to 1/8-inch thickness on a lightly floured surface.
- Using a 2-inch round cookie cutter, cut circles from the dough.
- Gently press dough circles into mini muffin tin, ensuring full coverage.
- Trim excess dough from edges.
- Fill each pie shell 2/3 full with pecan filling.
Baking
- Bake for 18-20 minutes, or until filling is set and crust is golden brown.
- Filling should be slightly jiggly but not liquid when gently shaken.
- Remove from oven and let cool in the pan for 10 minutes.
- Carefully remove mini pies and transfer to a wire rack to cool completely.
Storage and Shelf Life
- Refrigerate in an airtight container for up to 4 days
- Can be frozen for up to 1 month
- Best served at room temperature
Notes
- Use cold butter for the flakiest crust
- Do not overfill pie shells
- Let filling cool completely before serving
- Optional: Dust with powdered sugar before serving
Nutritional Information (per mini pie)
- Calories: 135
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 70mg
- Total Carbohydrates: 12g
- Dietary Fiber: 1g
- Sugar: 8g
- Protein: 2g