Description
These Mini Pecan Pies are a delightful bite-sized twist on the classic Southern dessert. Featuring a buttery pie crust filled with a rich, sweet pecan filling, they’re perfect for parties, holiday gatherings, or whenever you’re craving a sweet treat that’s easy to serve and enjoy.
Ingredients
Scale
Pie Crust
- 1 pie crust (store-bought or homemade)
Filling
- â…“ cup light corn syrup
- ¼ cup brown sugar
- 1 ½ tablespoons unsalted butter, melted
- 1 egg, lightly beaten
- ½ teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your mini pies.
- Prepare Dough: Roll out the pie crust to form a 12-inch circle. Using a 3-inch cookie cutter, cut out 12 circles. Press each circle firmly into the cups of a 12-count muffin pan to form the pie shells. Place the pan in the refrigerator while you prepare the filling to keep the dough chilled.
- Mix the Filling: In a mixing bowl, combine the light corn syrup, brown sugar, melted butter, beaten egg, and vanilla extract until fully blended. Fold in the chopped pecans evenly throughout the mixture.
- Assemble the Pies: Spoon about 1 tablespoon of the pecan filling into each dough-lined muffin cup, filling the shells evenly without overfilling.
- Bake: Place the muffin pan in the preheated oven and bake for approximately 25 minutes, or until the filling is set, puffed, and the crust is golden brown.
- Cool and Serve: Remove the pan from the oven and let the mini pecan pies cool for 10 minutes in the pan. Then, transfer them to a wire rack to cool completely before serving for the best texture and flavor.
Notes
- For a deeper flavor, lightly toast the pecans before adding them to the filling.
- You can use store-bought pie crust to save time or make your own for a homemade touch.
- Mini pecan pies can be stored in an airtight container at room temperature for up to 3 days.
- Serve with whipped cream or a scoop of vanilla ice cream for an extra indulgence.
- Make sure not to overfill the crusts to prevent overflow during baking.
