Description
Delightful mini pecan pies showcase Southern hospitality with rich, nutty flavors. Crisp pastry shells cradle caramelized pecans, offering a perfect balance of sweetness and crunch for memorable dessert experiences.
Ingredients
Scale
- 2 units (9-inch) pie crusts (homemade or 14 oz package refrigerated)
- 1/4 cup brown sugar (firmly packed)
- 1/2 cup pecans (freshly chopped)
- 1/3 cup light corn syrup
- 2 tbsps granulated sugar
- 1 large egg (beaten)
- 1 tbsp unsalted butter (melted, room temperature)
- 1 tsp pure vanilla extract
- 1 pinch fine kosher or sea salt
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly coat a 12-cup muffin pan with nonstick cooking spray to prevent sticking.
- Flatten pie crusts on a work surface and use a 3.5-inch circular cutter to create 12 precise dough rounds, positioning cuts efficiently to maximize dough usage.
- Carefully press each dough circle into muffin cups, ensuring the crust reaches midway up the sides of each compartment.
- Create the filling by whisking brown sugar, granulated sugar, and melted butter until smooth. Incorporate beaten egg, corn syrup, vanilla extract, and salt, mixing thoroughly. Fold in chopped pecans, distributing evenly throughout the mixture.
- Gently spoon approximately 1 1/2 tablespoons of filling into each prepared crust, being careful not to overfill, as the mixture will expand during baking.
- Position the muffin pan on the center oven rack and bake for 25 minutes, checking for a set center that no longer appears liquid when gently shaken.
- After removing from the oven, allow pies to cool completely within the muffin pan to maintain structural integrity.
- Use a dull knife to delicately loosen the pies from the pan, extracting each mini pie with precision to preserve the delicate crust.
- Serve the mini pecan pies as is, or optionally dust with powdered sugar or top with a dollop of whipped cream for an elegant finishing touch.
Notes
- Swap traditional pie crust with gluten-free alternatives like almond flour or graham cracker crusts for those with wheat sensitivities.
- Reduce sugar content by using monk fruit sweetener or replacing some brown sugar with natural applesauce for a healthier version.
- Toast pecans beforehand to enhance their nutty flavor and create a deeper, more complex taste profile in the mini pies.
- Line muffin cups with parchment paper strips for even easier removal and a cleaner presentation of the delicate mini pies.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg