🥧 Mini Pecan Pies
These bite-sized pecan pies are perfect for holidays, parties, or just a sweet snack. They have a buttery crust, gooey filling, and crunchy pecans—all in a convenient mini form.
🧾 Ingredients (Makes 12 mini pies)
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, cold and cubed
- 3–4 tbsp ice water
- ¼ tsp salt
For the filling:
- 2 large eggs
- ½ cup brown sugar
- ¼ cup corn syrup (or maple syrup for a twist)
- 2 tbsp melted butter
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup pecan halves
👩🍳 Instructions
- Prepare the crust
- In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough comes together.
- Form into a disk, wrap in plastic, and chill 30 minutes.
- Preheat oven
- 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- Roll and shape
- Roll out dough on a floured surface to about ⅛-inch thick.
- Cut 3-inch circles and press into muffin tin cups.
- Prepare filling
- Whisk eggs, brown sugar, corn syrup, melted butter, vanilla, and salt until smooth.
- Place 2–3 pecan halves in the bottom of each crust cup, then pour filling over, leaving a little room at the top.
- Bake
- 25–30 minutes until filling is set and crust is golden.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
💡 Tips
- Mini vs. full-size: Use mini muffin tins for bite-sized pies; full muffin tins for slightly larger servings.
- Extra crunch: Toast pecans lightly before baking.
- Sweetness: Adjust sugar or syrup slightly if you prefer a less sweet version.
🍽 Serving Suggestions
- Serve with whipped cream or vanilla ice cream.
- Sprinkle with powdered sugar for a festive touch.
- Perfect for holiday platters or gifting.
If you want, I can give a quick 15-minute version of mini pecan pies using store-bought pie crust and a simplified filling—still rich and gooey but way faster to make.
Do you want me to do that?