Mini Pecan Pies Recipe

Introduction

These Mini Pecan Pies are a delightful twist on the classic dessert, perfect for individual servings. With a buttery shortbread crust and a rich, nutty filling, they are sure to impress at any gathering or holiday.

Ingredients

• 2 cups all purpose flour
• 1 cup packed brown sugar
• 1 cup cold butter
• 5 large eggs
• 1 cup dark corn syrup
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 2 cups chopped pecans

Instructions

1. Step 1: Preheat oven to 350°F and lightly spray two 12-cup muffin tins with non-stick cooking spray.
2. Step 2: In a medium mixing bowl, combine the flour and brown sugar.
3. Step 3: Using a pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs.
4. Step 4: Press the mixture evenly into the muffin cups to form the crust.
5. Step 5: Bake the crust for 8-10 minutes, then remove from the oven.
6. Step 6: While the crust bakes, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt until well combined.
7. Step 7: Stir the chopped pecans into the filling mixture.
8. Step 8: Spoon the pecan filling over each crust-lined muffin cup.
9. Step 9: Reduce oven temperature to 275°F and bake the pies for 30 minutes or until the filling is set.
10. Step 10: Allow the mini pies to cool on a wire rack before removing from the tins.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or a splash of bourbon to the filling mixture.
• Use walnuts instead of pecans for a different nutty twist.
• Make sure the butter is cold when cutting into the flour for a crispier crust.
• Line muffin tins with paper liners for easier removal.

Storage

Store leftover mini pecan pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Warm gently in the oven before serving to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies in advance?

Yes, they can be baked ahead and stored in an airtight container. Reheat before serving to restore the crispness of the crust.

What can I use instead of dark corn syrup?

Light corn syrup can be used as a substitute, or mix equal parts honey and maple syrup for a natural alternative.

Mini Pecan Pies Recipe

---

★★★★★

4.8 from 74 reviews

• Author: Zoe
• Total Time: 55 minutes
• Yield: 24 mini pecan pies 1x

Pin Recipe

Print Recipe

Description

These Mini Pecan Pies are a delightful twist on the classic Southern dessert, featuring a buttery shortbread crust filled with a rich, sweet pecan filling. Perfectly portioned in muffin tins, they’re ideal for gatherings or individual treats, combining a crisp base with a gooey, nutty topping.

---

Ingredients

Scale 1x2x3x

For the Buttery Shortbread Crust

• 2 cups all purpose flour
• 1 cup packed brown sugar
• 1 cup cold butter

For the Pecan Pie Filling

• 5 large eggs
• 1 cup dark corn syrup
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 cups chopped pecans

---

Instructions

1. Preheat the Oven and Prepare Muffin Tins: Set your oven to 350°F (175°C) and lightly spray two 12-cup muffin tins with non-stick cooking spray to ensure easy removal of the pies.
2. Make the Buttery Shortbread Crust: In a medium mixing bowl, combine the all-purpose flour and packed brown sugar. Using a pastry cutter, cut the cold butter into the flour mixture until it forms coarse crumbs resembling small pea-sized pieces.
3. Form the Crust in the Muffin Tins: Press the crumb mixture evenly into the bottom and slightly up the sides of each sprayed muffin cup to form a firm crust base. Bake this crust at 350°F for 8-10 minutes until set but not browned, then remove from the oven.
4. Prepare the Pecan Pie Filling: While the crust bakes, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt in a bowl until the mixture is smooth and well combined. Stir in the chopped pecans thoroughly.
5. Fill and Bake the Mini Pecan Pies: Spoon the pecan pie filling evenly over the warm shortbread crusts in the muffin tins. Reduce the oven temperature to 275°F (135°C) and bake the pies for about 30 minutes or until the filling is set and slightly puffed.
6. Cool and Serve: Remove the mini pecan pies from the oven and allow them to cool completely on a wire rack before removing from the tins. This helps the filling firm up and makes handling easier.

Notes

• Use cold butter for the crust to achieve the ideal crumbly texture.
• Reducing the oven temperature for the filling prevents over-browning and allows the filling to set properly.
• These mini pies can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
• For an extra touch, serve with whipped cream or vanilla ice cream.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Keywords: mini pecan pies, pecan pie recipe, mini desserts, shortbread crust, holiday dessert