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Mini Pecan Pies

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These Mini Pecan Pies have a flaky, buttery crust filled with a gooey, sweet pecan filling. They’re easy to make, perfect for parties, and great for portion control!

Ingredients

Scale

For the Crust:

  • 1 ¼ cups all-purpose flour
  • ½ cup (1 stick) unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 2–3 tablespoons ice water

(Or use refrigerated pie dough for a shortcut!)

For the Pecan Filling:

  • ½ cup light brown sugar, packed
  • ¼ cup corn syrup (light or dark)
  • 1 large egg
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup chopped pecans

 

Instructions

Step 1: Make the Pie Crust

  1. In a bowl, mix flour and salt. Cut in cold butter using a pastry cutter or fork until it looks like coarse crumbs.
  2. Add ice water, one tablespoon at a time, until the dough holds together.
  3. Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.

(Shortcut: Use store-bought refrigerated pie dough!)

Step 2: Roll Out & Cut the Dough

  1. Preheat oven to 350°F (175°C).
  2. Roll out the chilled dough to about â…›-inch thickness.
  3. Cut out 2 ½-inch circles using a round cutter or glass.
  4. Press dough circles into a mini muffin tin, shaping them into little pie crusts.

Step 3: Make the Filling

  1. In a bowl, whisk together brown sugar, corn syrup, egg, melted butter, vanilla, and salt.
  2. Stir in chopped pecans.

Step 4: Assemble & Bake

  1. Spoon about 1 tablespoon of filling into each mini pie shell (don’t overfill).
  2. Bake for 20-25 minutes, until the filling is set and the crust is golden brown.
  3. Let cool in the pan for 10 minutes, then carefully remove and cool completely.

Notes

  • Use store-bought pie dough for a quick version.
  • For extra crunch, add a whole pecan on top before baking!
  • Store at room temperature for 2 days or refrigerate for up to 5 days.

Find it online: https://ukfinda.com/mini-pecan-pies/