Description
Mini Pecan Pies are bite-sized Southern delights featuring a buttery crust filled with a sweet, gooey pecan filling. These individual pies are perfect for parties or as a festive dessert, offering all the rich flavors of traditional pecan pie in a convenient and charming size.
Ingredients
Scale
Pie Crust
- 1 pie crust (store-bought or homemade)
Filling
- â…“ 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
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the right temperature for baking the mini pies evenly.
- Prepare Dough: Roll out the pie crust into a 12-inch circle. Use a 3-inch cookie cutter to cut out 12 circles. Press each circle firmly into the compartments of a 12-count muffin pan to form individual pie shells. Refrigerate the crust-lined pan while you prepare the filling to keep the dough firm.
- Mix the Filling: In a bowl, combine the light corn syrup, brown sugar, melted unsalted butter, lightly beaten egg, and vanilla extract. Stir until smooth, then fold in the chopped pecans thoroughly, creating a well-blended pecan pie filling.
- Assemble the Pies: Spoon approximately 1 tablespoon of the pecan filling into each dough-lined muffin cup, filling them evenly but being careful not to overfill as the filling will puff while baking.
- Bake: Place the muffin pan in the preheated oven and bake the mini pecan pies for 25 minutes. Bake until the filling is set, golden, and slightly puffed, indicating they are fully cooked.
- Cool and Serve: Remove the mini pies from the oven and allow them to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before serving, so the filling firms up and the flavors meld perfectly.
Notes
- You can use store-bought or homemade pie crust according to your preference.
- Ensure the filling is well mixed to distribute the pecans evenly in each mini pie.
- If desired, garnish the cooled mini pies with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
- These mini pies are best enjoyed the same day but can be refrigerated for up to 2 days.
- Using a muffin pan helps maintain the mini pie shape and ensures even baking.
