Here’s a simple and delicious Mini Pecan Pies recipe—perfect bite-sized treats with a buttery crust and rich, gooey filling:
🥧 Mini Pecan Pies (Makes ~18–24)
Ingredients
Crust:
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter (cubed)
- 2–3 tbsp ice water
- 1 tbsp sugar
- Pinch of salt
(Shortcut: you can use store-bought pie dough)
Filling:
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup corn syrup (or maple syrup for a deeper flavor)
- 2 tbsp melted butter
- 1 egg
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Prepare the Crust
- In a bowl, mix flour, sugar, and salt.
- Cut in cold butter until crumbly.
- Add ice water gradually until dough comes together.
- Chill for 20–30 minutes.
2. Shape Mini Crusts
- Preheat oven to 350°F (175°C).
- Roll out dough and cut small circles (use a cookie cutter or glass).
- Press circles into a greased mini muffin tin to form little cups.
3. Make the Filling
- In a bowl, whisk egg, brown sugar, corn syrup, melted butter, vanilla, and salt.
- Stir in chopped pecans.
4. Assemble & Bake
- Spoon filling into each crust (don’t overfill).
- Bake for 20–25 minutes until set and golden.
5. Cool & Serve
- Let them cool before removing from the pan.
- Serve warm or at room temperature.
✨ Tips for Best Results
- Toast the pecans lightly for extra flavor.
- Add a few chocolate chips for a chocolate-pecan twist.
- For cleaner removal, use a non-stick mini muffin pan or parchment liners.
If you want, I can also give you a super quick 15-minute no-crust version or a salted caramel pecan mini pies upgrade—both are amazing.