These mini pecan pies are like little bites of happiness! With a buttery crust and a sweet, gooey filling, they’re perfect for any occasion.
They’re so cute that it’s hard to just eat one! I love serving them at parties; they always disappear fast, and everyone leaves with a smile! 😊
Key Ingredients & Substitutions
Pie Crust: I love using refrigerated pie crusts for convenience, but you can easily make your own! If you’re gluten-free, look for gluten-free pie crust options available in stores.
Pecans: The star of the show! I use a mix of halves and pieces for texture. If you have nut allergies, sunflower seeds make a great substitute for a similar crunch.
Corn Syrup: Light corn syrup adds sweetness and keeps the filling from being too dry. If you’d prefer a healthier alternative, try maple syrup or agave nectar, but it will change the flavor a bit!
Butter: Unsalted butter gives a nice richness. For a dairy-free version, use coconut oil or a vegan butter substitute!
How Do I Ensure My Mini Pecan Pies Have a Flaky Crust?
Getting that perfect flaky crust is all about handling the dough carefully. Start by keeping everything cold, including your hands! Here’s how to achieve a great crust:
- Don’t overwork the dough; mix until just combined to avoid tough pies.
- Chill the dough for about 30 minutes before rolling it out. This helps the butter stay cold and creates flakiness.
- When pressing the crust into the muffin tin, be gentle to avoid stretching the dough.
With these tips, your mini pecan pies will have a wonderful crust every time! Enjoy baking!
How to Make Mini Pecan Pies
Ingredients You’ll Need:
For the Crust:
- 1 package refrigerated pie crusts (or homemade pie dough), enough for 2 crusts
For the Filling:
- 1 cup pecan halves, plus extra for garnish
- 1 cup pecan pieces
- 3/4 cup light corn syrup
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Garnish:
- Powdered sugar, for dusting (optional)
Estimated Time:
This recipe takes about 15-20 minutes to prep and 20-25 minutes to bake, making it a quick and delightful treat! Allow about 1 hour total for prep, baking, and cooling.
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This ensures that your mini pecan pies bake evenly and turn out perfectly golden brown.
2. Prepare the Pie Crust:
Roll out the pie crusts on a clean surface. Use a round cutter or a glass approximately 3 to 4 inches in diameter to cut out circles. Gently press each circle into the cups of a lightly greased mini muffin tin, creating mini pie shells.
3. Make the Filling:
In a mixing bowl, combine the light corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt. Whisk everything together until the mixture is smooth and consistent.
4. Add the Pecans:
Stir in the chopped pecan pieces into the filling mixture, ensuring they are evenly distributed throughout. This will add texture and flavor to the pies!
5. Fill the Pie Shells:
Using a teaspoon, place about a teaspoon of the pecan filling into each mini pie shell. Be careful not to overfill them! Top each mini pie with 2-3 whole pecan halves for a beautiful garnish.
6. Bake the Pies:
Place the mini muffin tin in the preheated oven and bake for about 20-25 minutes. They are done when the filling is set and the crust is golden brown. Keep an eye on them to prevent burning!
7. Cool the Pies:
Once baked, remove the mini pecan pies from the oven and let them cool in the pan for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
8. Serve and Enjoy:
If desired, dust the mini pecan pies with powdered sugar before serving for an extra touch of sweetness. These treats are delightful warm or at room temperature. Enjoy!
Can I Use Gluten-Free Pie Crusts?
Absolutely! You can substitute a store-bought gluten-free pie crust for the traditional pie crust. Just follow the package instructions for handling and baking, as gluten-free dough may behave differently.
How Long Can I Store Leftover Mini Pecan Pies?
Leftover mini pecan pies can be stored in an airtight container in the fridge for up to 3 days. To enjoy them later, simply reheat them gently in the microwave or oven until warmed through.
Can I Make the Filling Ahead of Time?
Yes, you can prepare the filling in advance and store it in the refrigerator for up to 2 days. Just give it a good stir before filling the pie shells and proceed with baking as directed!
What Can I Substitute for Corn Syrup?
If you’re looking for an alternative to corn syrup, you can use maple syrup or honey. Keep in mind that these substitutions may alter the flavor slightly, but they will still provide sweetness and a nice texture!
