Introduction:
Mini Pecan Pies are a delightful bite-sized version of the classic pecan pie, perfect for any occasion. With a buttery, flaky crust and a rich, sweet filling full of toasted pecans, these little treats are ideal for parties, holidays, or as a fun dessert to share with friends and family. Each mini pie offers the same indulgent flavor as the traditional version, but in a convenient, individual serving!
Ingredients:
1 package of refrigerated pie crusts (or homemade if preferred)
1 cup pecan halves or pieces
1/2 cup light corn syrup
1/2 cup brown sugar, packed
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon all-purpose flour (optional, for thicker filling)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or butter.
Roll out the pie crusts on a lightly floured surface and use a round cutter (about 4 inches in diameter) to cut out circles. Press each circle into the muffin tin to form mini pie shells.
In a medium mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, salt, and flour (if using) until smooth and well combined.
Stir in the pecans, mixing them evenly into the filling.
Spoon the pecan mixture evenly into the pie shells, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until the filling is set and slightly bubbly around the edges. The top should be golden brown.
Allow the mini pecan pies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature.
Description:
Mini Pecan Pies are a perfectly sized dessert that combines a rich, gooey filling with crunchy, toasted pecans, all nestled in a flaky, buttery crust. These little pies pack all the traditional flavors of a classic pecan pie, but in a fun, individual serving size that’s easy to share or take on-the-go. Whether you’re serving them at a holiday gathering or just enjoying them as a sweet treat, these mini pecan pies are sure to impress.
Tips:
To prevent the crust from getting soggy, you can bake the crusts for about 5 minutes before adding the filling. This step is optional but helps ensure a crisp crust.
For a deeper flavor, you can lightly toast the pecans in a dry pan over low heat for a few minutes before adding them to the filling.
If you want a more caramelized top, brush the edges of the crust with a bit of beaten egg or cream before baking.
Use a mini muffin tin if you want even smaller individual servings.
Variations:
Chocolate Mini Pecan Pies: Stir in a few tablespoons of mini chocolate chips into the filling for a chocolatey twist.
Maple Pecan Pies: Substitute the corn syrup with pure maple syrup for a rich maple flavor.
Spiced Pecan Pies: Add a pinch of cinnamon, nutmeg, or allspice to the filling for a warm, spiced version of this classic pie.
Vegan Mini Pecan Pies: Replace the eggs with a flax egg (1 tablespoon ground flax + 2.5 tablespoons water) and use a dairy-free butter substitute for a vegan-friendly version.
Correction:
If the filling starts to overflow while baking, the pies might have been overfilled. For future batches, aim to fill each pie shell three-quarters full. Additionally, check them closely toward the end of the baking time to avoid overbaking, which could result in a dry filling.
Enjoy:
Enjoy these Mini Pecan Pies as a sweet dessert for holidays, gatherings, or just an everyday treat. Their irresistible blend of textures and flavors will surely satisfy any pecan pie lover!