Mini Pecan Pies
Indulge in the irresistible charm of Mini Pecan Pies, a bite-sized twist on the classic Southern dessert that's perfect for holidays, parties, or any time you crave something sweet. These petite pies feature a flaky, homemade butter pastry crust that cradles a luscious filling of rich brown sugar, velvety corn syrup, and chopped pecans, all baked to golden perfection. With just 30 minutes of prep time and a quick bake in a muffin tin, these handheld treats are as easy to make as they are to devour. Whether served warm or at room temperature, their buttery, nutty flavor and satisfying crunch make them a crowd-pleasing favorite. Perfect for Thanksgiving dessert tables, Christmas treats, or everyday indulgence, these Mini Pecan Pies are a delectable way to bring comfort and sweetness to any occasion.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsalted butter
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 3 tablespoons Cold water
- 1 cups Chopped pecans
- 0.5 cups Brown sugar
- 0.5 cups Corn syrup (light or dark)
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter, melted
- Cooking spray or butter, for greasing
Instructions
In a mixing bowl, combine all-purpose flour, 2 tablespoons of granulated sugar, and salt. Cut in 1/2 cup of cold, unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, mixing gently until the dough begins to come together. Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
Preheat the oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with cooking spray or butter.
On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cookie cutter (approximately 4 inches in diameter) to cut out 12 circles of dough.
Gently press each dough circle into a muffin cup, ensuring it lines the bottom and sides. Trim any excess dough hanging over the edges.
In another mixing bowl, whisk together brown sugar, corn syrup, eggs, vanilla extract, and melted butter until smooth and well combined.
Divide the chopped pecans evenly among the prepared pastry shells in the muffin tin.
Pour the filling mixture over the pecans in each shell, filling them almost to the top (but not overflowing).
Bake the mini pies in the preheated oven for 20-25 minutes, or until the filling is set and slightly puffed.
Remove the muffin tin from the oven and allow the pies to cool in the tin for 10 minutes. Then, gently remove them and transfer to a wire rack to cool completely.
Serve your Mini Pecan Pies at room temperature or slightly warm. Enjoy!
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 19.9 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 94 mg | 2% | |
*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.
