Mini Pecan Pies (Printable)

Rich, buttery bite-sized pecan tarts perfect for parties and holidays

# What You'll Need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 2-3 tablespoons cold water

→ Pecan Filling

05 - 3/4 cup light brown sugar, packed
06 - 1/2 cup light corn syrup
07 - 2 tablespoons unsalted butter, melted
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 1/4 teaspoon salt
11 - 1 cup pecan halves or pieces, chopped

# How To Make:

01 - Preheat oven to 350°F. Generously grease a 12-cup mini muffin pan with butter or cooking spray.
02 - Combine flour and salt in a mixing bowl. Cut in cold cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Sprinkle cold water over the mixture, 1 tablespoon at a time, mixing gently until dough just comes together.
03 - Roll dough on lightly floured surface to 1/8-inch thickness. Cut twelve 3-inch circles using a round cookie cutter. Gently press each circle into the wells of the mini muffin tin, ensuring even coverage up the sides.
04 - Whisk brown sugar, corn syrup, melted butter, egg, vanilla, and salt in a medium bowl until completely smooth. Fold in chopped pecans until evenly distributed.
05 - Divide filling evenly among prepared crusts, using about 1 tablespoon per mini pie. Fill each cup nearly to the top, leaving slight space for filling expansion during baking.
06 - Bake for 22-25 minutes until filling is set and crust is golden brown. The centers should still have slight jiggle but not be liquid.
07 - Let pies cool in pan for 10 minutes. Carefully loosen edges with a small knife and remove to wire rack. Cool completely before serving. Add whipped cream if desired.

# Expert Tips:

01 -
  • Bite sized means you can eat twice as many without anyone judging
  • The buttery crust to nutty filling ratio is absolutely perfect
02 -
  • Let the pies cool completely before trying to remove them or the filling will be too soft
  • If the crust edges start browning too fast tent with foil for the last few minutes
03 -
  • Warm the empty muffin pan in the oven for 5 minutes before adding the filled crusts
  • Rotate the pan halfway through baking for even browning

Go Back