Mini Pecan Pies

Ingredients

For the Crust:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup cold unsalted butter, cubed
  • 4-5 tablespoons ice water
  • 2 mini muffin tins (24 cups total)

For the Filling:

  • 2 cups pecan pieces
  • 3 large eggs
  • 1 cup light corn syrup
  • 2/3 cup light brown sugar, packed
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional: 24 pecan halves for decoration

Instructions

Make the Crust

  1. In a large bowl, whisk together flour and salt.
  2. Using a pastry cutter or your fingers, work the cold butter into the flour mixture until it resembles coarse meal with some pea-sized pieces.
  3. Gradually add ice water, 1 tablespoon at a time, mixing with a fork until dough just comes together. Don’t overmix.
  4. Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling

  1. In a medium bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
  2. Chop 2 cups of pecans into small pieces.

Assemble and Bake

  1. Preheat oven to 350°F (175°C).
  2. Roll out chilled dough on a floured surface to about 1/8 inch thickness.
  3. Using a 3-inch round cookie cutter, cut 24 circles from the dough.
  4. Press each circle into the cups of your mini muffin tins, making sure to form them up the sides.
  5. Place about 1 tablespoon of chopped pecans in each crust.
  6. Carefully pour filling mixture over the pecans, filling each cup about 3/4 full.
  7. If desired, place a pecan half on top of each pie for decoration.
  8. Bake for 20-25 minutes, or until filling is set and crust is golden brown.
  9. Let cool in pans for 5 minutes, then carefully remove to a wire rack to cool completely.

Tips for Success

  • Keep your pie dough cold! If it becomes too soft while working with it, return it to the refrigerator for 10-15 minutes.
  • Don’t overfill the cups – the filling will puff up slightly while baking.
  • Use a butter knife to gently loosen the edges of the pies if they stick to the pan.
  • Spray your muffin tins with non-stick spray before adding the crusts for easier removal.

Storage and Make-Ahead Tips

  • Store cooled pies in an airtight container at room temperature for up to 3 days.
  • Freeze baked pies for up to 3 months. Thaw overnight in the refrigerator.
  • The pie dough can be made up to 2 days ahead and stored in the refrigerator.

Variations

  • Chocolate Lovers: Add 1/2 cup mini chocolate chips to the filling
  • Bourbon Pecan: Add 2 tablespoons bourbon to the filling mixture
  • Maple Pecan: Replace corn syrup with pure maple syrup
  • Spiced: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the filling

Troubleshooting

Q: Why did my filling overflow?
A: Make sure not to fill the cups more than 3/4 full, as the filling will expand during baking.

Q: Why is my crust tough?
A: This usually happens from overworking the dough. Handle it as little as possible and don’t add too much flour when rolling.

Q: Can I make these larger?
A: Yes! This recipe can be adapted for regular muffin tins – just increase the baking time to 30-35 minutes.

These mini pecan pies are perfect for holiday gatherings, bake sales, or any time you want a bite-sized version of the classic dessert. They’re easier to serve than a full pie and allow for better portion control. Plus, the ratio of flaky crust to gooey filling in each bite is absolutely perfect!