Li L Pecan Pies
Indulge in the perfect bite-sized treat with 'Li L Pecan Pies,' a charming twist on the classic pecan pie recipe. These miniature delights feature a buttery, flaky homemade crust, gently pressed into a muffin tin for the ideal handheld dessert. The rich, gooey filling combines brown sugar, light corn syrup, and a hint of vanilla, all studded with crunchy chopped pecans and topped with a whole pecan for an elegant finish. Ready in under an hour, these mini pecan pies are perfect for holiday gatherings, potlucks, or anytime you crave a sweet, nutty indulgence. Whether served warm with a dollop of whipped cream or chilled alongside a scoop of vanilla ice cream, these delightful desserts are guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsalted butter, cold and cubed
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 3 tablespoons Ice water
- 0.75 cups Brown sugar, packed
- 0.5 cups Light corn syrup
- 3 tablespoons Unsalted butter, melted
- 1 teaspoons Vanilla extract
- 2 large Eggs, lightly beaten
- 1 cup Pecan halves, chopped
- 12 pieces Pecan halves, for garnish
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard 12-cup muffin tin.
In a medium bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Avoid overworking the dough to keep it flaky.
Turn the dough out onto a floured surface, flatten into a disk, and roll it out to about 1/8-inch thickness. Use a round cookie cutter (about 4 inches in diameter) to cut out circles of dough.
Gently press the dough circles into the greased muffin tin cups, ensuring they are evenly shaped and pressed into the edges. Trim any excess dough hanging over the edges.
In a separate bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla extract, and beaten eggs until smooth. Stir in the chopped pecans.
Spoon the pecan filling evenly into each prepared crust, filling each about 3/4 full. Top each pie with a whole pecan half for garnish.
Bake in the preheated oven for 23–25 minutes, or until the filling is set and the crust is golden brown.
Remove the muffin tin from the oven and allow the pies to cool for about 10 minutes in the tin. Use a butter knife to carefully loosen and lift each pie out of the tin.
Serve warm, at room temperature, or chilled. These mini pecan pies pair wonderfully with whipped cream or a scoop of vanilla ice cream!
Nutrition Facts
Calories |
3836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.5 g | 296% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 417.9 g | 152% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 266.0 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 328 mg | 25% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
