Description
These Mini Pecan Pies are irresistibly gooey bite-sized treats perfect for any occasion. Featuring a buttery pie crust filled with a rich, sweet pecan mixture, these pies offer the classic flavors of traditional pecan pie in a convenient, finger-friendly format. Perfectly baked to a golden finish, they deliver a delightful balance of crunchy pecans and smooth, caramel-like filling.
Ingredients
Scale
Pie Crust
- 1 pie crust (homemade or store-bought)
Filling
- 1 cup corn syrup
- 2 large eggs
- 3/4 cup brown sugar (light or dark)
- 1 tsp pure vanilla extract
- 1/4 cup melted butter (slightly cooled)
- 1/4 tsp table salt (or sea salt)
- 1 cup chopped pecans (pecan chips recommended)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and position a rack one level below center to ensure even baking.
- Prepare Pie Crust Rounds: Roll out the pie crust into a 12-inch circle and cut out 18 rounds approximately 2.5 to 3 inches in diameter. Press each round into the greased cups of a mini muffin tin to form the crust bases. Chill the crust-lined muffin tin while preparing the filling to maintain crust shape.
- Mix Filling: In a mixing bowl, combine corn syrup, eggs, brown sugar, vanilla extract, melted butter, and salt. Stir thoroughly to create a smooth, consistent mixture.
- Add Pecans: Fold in the chopped pecans until the nuts are evenly coated with the filling mixture.
- Fill Mini Pies: Spoon about 1 tablespoon of the pecan filling into each crust-lined muffin cup, filling them nearly to the top without overflowing.
- Bake: Place the mini muffin tin in the oven and bake for 25 minutes. Check halfway through baking; if the pies are browning too quickly, cover loosely with foil to prevent burning.
- Cool and Remove: Once baked, remove the mini pies from the oven and allow them to cool slightly. Remove them while still warm to prevent sticking to the pan, then transfer to a wire rack to cool completely before serving.
Notes
- Use pecan chips for a finer texture in the filling.
- Chilling the crust before filling helps maintain a neat shape during baking.
- Cover with foil during baking if pies brown too quickly to avoid over-browning.
- Removing pies while warm prevents sticking and makes them easier to take out of the tin.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
