Description
Delightfully bite-sized Mini Pecan Pies made in a mini muffin pan with a buttery, flaky crust and a rich, sweet pecan filling. Perfect for holiday gatherings or anytime you crave a classic Southern treat in a convenient portion.
Ingredients
Scale
Pie Crust
- 1 unbaked pie crust (store-bought or all-butter homemade)
Filling
- 3 Tablespoons (43g) unsalted butter
- 1/2 cup (100g) packed dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3/4 cup (100g) chopped pecans
- Coarse sea salt or flaky sea salt for sprinkling
Instructions
- Prepare the Pie Dough: Make sure your pie dough is ready before starting the mini pies. Ideally, prepare the pie dough the night before and chill in the refrigerator for at least 2 hours to allow it to relax and firm up.
- Shape the Mini Crusts: On a floured surface, roll out the chilled dough into a 12-inch circle. Use warm hands to mend any cracks on the edges. Cut rounds with a 2.75-inch (7cm) cookie cutter to yield about 24 rounds, re-rolling scraps as needed while working quickly to keep the dough from becoming too soft.
- Form Crusts in Muffin Pan: Grease a 24-count mini muffin pan with nonstick spray. Gently press each dough round into the muffin cavities, pressing flat at the bottom and up the sides. Refrigerate the pan for 5–10 minutes to help the crusts hold their shape while the oven preheats.
- Pre-Bake the Crusts: Preheat oven to 325°F (163°C). Bake the crusts for 7 minutes to set the base and prevent sogginess from the filling. Then increase the oven temperature to 350°F (177°C) for baking the filled pies.
- Make the Filling: Melt the butter in a small bowl using a microwave or stovetop, then allow it to cool slightly. In a medium bowl, whisk together brown sugar, egg, vanilla extract, nutmeg, and cinnamon until combined. Stir in the melted butter and then fold in the chopped pecans.
- Fill and Salt: Spoon 1–2 teaspoons of filling into each pre-baked mini crust. Sprinkle a small pinch of coarse or flaky sea salt on top to enhance the flavors.
- Bake the Mini Pies: Bake the pies at 350°F (177°C) for 16–18 minutes, monitoring carefully to avoid over-baking. The pies are done when the crusts start to turn a light golden brown and the filling is set.
- Cool and Serve: Let the mini pecan pies cool completely in the pan to firm up. Use a spoon to gently lift them out. Optionally, serve with a dollop of whipped cream for extra indulgence.
- Storage: Store leftover pies covered at room temperature or refrigerated for up to 3 days to maintain freshness.
Notes
- Use chilled pie dough and handle it quickly to maintain flakiness and prevent it from becoming too soft.
- Pre-baking the crusts is key to avoiding sogginess from the pecan filling.
- A pinch of coarse sea salt on top balances the sweetness and adds texture.
- Mini pies can be served warm or at room temperature, with whipped cream if desired.
- Store leftovers in an airtight container to keep them fresh for up to 3 days.
Nutrition
- Serving Size: 1 mini pie (about 30g)
- Calories: 130
- Sugar: 10g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
