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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
