Description

These Mini Pecan Pies are a delightful bite-sized Southern treat, perfect for any occasion. Featuring a flaky pie crust filled with a gooey, sweet pecan mixture, they offer all the rich flavors of classic pecan pie in a convenient, individual serving size. Ideal for parties or dessert tables, these mini pies bake quickly and are sure to impress with their buttery crust and caramelized nut topping.

Ingredients

Scale

Pie Crust

1 pie crust (store-bought or homemade)

Filling

⅓ 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the mini pies evenly.
Prepare Dough: Roll out the pie crust into a 12-inch circle. Using a 3-inch cookie cutter, cut out 12 circles. Press each circle into the cups of a 12-count muffin pan to form the mini pie shells. Place the pan in the refrigerator to chill while you make the filling; this helps maintain a flaky crust.
Mix the Filling: In a medium bowl, combine the light corn syrup, brown sugar, melted butter, beaten egg, and vanilla extract. Stir thoroughly to blend all ingredients, then fold in the chopped pecans to distribute them evenly throughout the filling.
Assemble the Pies: Spoon about 1 tablespoon of the pecan filling into each dough-lined muffin cup, filling them nearly to the top but allowing room for the filling to puff during baking.
Bake: Place the muffin pan in the preheated oven and bake for 25 minutes, or until the filling is set, golden, and slightly puffed. The crust should be flaky and lightly browned around the edges.
Cool and Serve: Remove the pan from the oven and allow the mini pies to cool for 10 minutes in the pan. Then transfer each pie to a wire rack to cool completely, enabling the filling to solidify. Serve at room temperature or slightly warm for the best flavor experience.

Notes

For a deeper flavor, toast the pecans lightly before adding them to the filling.
Ensure the pie crust is well chilled before baking to prevent shrinking or puffing excessively.
These mini pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
To reheat, warm them in a 300°F oven for 5-7 minutes to restore crispness.