Mini pecan pies are a delightful bite-sized treat that encapsulate the essence of traditional Southern desserts. Their combination of sweet, gooey filling and crunchy pecans makes them irresistibly satisfying. Having made these little pies countless times for family gatherings, I can confidently say they are a crowd-pleaser that never fails to impress!
Why Make This Recipe
- Flavor Explosion: With their rich caramel-like sweetness and nutty crunch, these mini pies offer an unforgettable flavor.
- Perfect Portion Control: Their small size allows everyone to enjoy one (or two!) without feeling guilty.
- Simple and Quick: They are quick to prepare, making them an excellent choice for both spontaneous dessert cravings and planned events.
- Great for Special Occasions: Whether it’s Thanksgiving, a dinner party, or just a cozy night at home, mini pecan pies fit right in.
- Personal Touch: I love making these pies because they remind me of my grandmother’s kitchen. The smell of baking pecans takes me back!
Recipe Overview
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
- Servings: 12 mini pies
- Difficulty level: Easy
- Cooking method: Baking
This recipe combines a simple pastry crust with a rich pecan filling, baked to golden perfection in a muffin tin.
My Experience Making This Recipe
When I first tackled mini pecan pies, I underestimated how quickly the filling could set. I rushed the cooling process, resulting in a few spills. After that, I learned to be patient and allow them to cool properly, which made all the difference in texture.
How to Make Mini Pecan Pies
To start, prepare a straightforward pie crust using flour, butter, and a pinch of salt. Press the dough into a greased muffin tin, and for the filling, mix together eggs, sugar, corn syrup, vanilla, and chopped pecans. Pour the filling into the crust and bake until set. You’ll be greeted by the warm, sugary aroma that fills your kitchen!
Expert Tips for Success
- Chill the Dough: After mixing your pie crust, chill it in the refrigerator for about 30 minutes. This helps the dough become more manageable and prevents shrinkage while baking.
- Quality Pecans: Use fresh, high-quality pecans for the best flavor. Toasting them lightly before adding them to the filling enhances their nuttiness.
- Measuring Ingredients: Be precise when measuring the corn syrup and sugar to achieve the right level of sweetness and texture.
- Watch the Baking Time: Keep an eye on your pies in the last few minutes of baking. Overbaking can lead to a tough filling.
- Use Non-Stick Spray: Regardless of whether you use a silicone or metal muffin tin, a light coat of non-stick spray will ensure easy removal.
How to Serve Mini Pecan Pies
Serve your mini pecan pies warm or at room temperature. They pair beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an extra touch, drizzle some chocolate or caramel sauce over the top. These pies are perfect for festive gatherings, bridal showers, or cozy family dinners.
Storage and Reheating Guide
Store leftover mini pecan pies in an airtight container in the fridge for up to 3 days. To freeze, wrap each pie tightly in plastic wrap and place them in a freezer bag for up to 2 months. When you’re ready to enjoy them, simply thaw in the refrigerator overnight, then warm them in a 350°F (175°C) oven for about 10 minutes to restore their lovely texture.
Recipe Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to make the crust.
- Dairy-Free: Use coconut oil or vegan butter in place of regular butter for the crust.
- Chocolate Pecan: Add chocolate chips to the filling for a decadent twist on the classic flavor.
- Spiced Version: Incorporate a pinch of cinnamon or nutmeg to the filling for a spiced kick.
Nutritional Highlights
Mini pecan pies provide a good source of healthy fats from the pecans, which are rich in antioxidants. They also contain protein from the eggs, making them a more satisfying treat. However, be mindful of portion sizes due to the sugar content.
Allergen Information: Contains nuts, gluten, and dairy.
Troubleshooting Common Issues
- Overfilled Pies: If you pour too much filling, they might overflow. Try filling each crust about three-quarters full for best results.
- Crust Too Tough: This can happen if the dough is overworked. Mix until just combined to maintain a tender crust.
- Filling Not Setting: Ensure that your oven is preheated correctly and avoid opening the oven door too often, which can disrupt the baking process.
Frequently Asked Questions
-
Can I use a store-bought pie crust?
Yes, a store-bought crust can save time. Just make sure it fits well into your muffin tin. -
How can I tell if the filling is done?
The filling should be set but slightly jiggly in the center when you take them out of the oven. They’ll firm up as they cool. -
What can I substitute for corn syrup?
You can use maple syrup or honey as a natural substitute, although they will alter the flavor slightly. -
Can I make these ahead of time?
Absolutely! You can make the pies a day in advance and store them in the refrigerator until you’re ready to serve.
Mini Pecan Pies
- Total Time: 45 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Delightful bite-sized mini pecan pies with a sweet, gooey filling and crunchy pecans.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1 cup corn syrup
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Prepare a pie crust by mixing flour, butter, and salt. Press dough into a greased muffin tin.
- In a bowl, mix together eggs, sugar, corn syrup, vanilla, and chopped pecans.
- Pour the filling into the crusts.
- Bake at 350°F (175°C) for about 25 minutes, until set.
- Allow to cool before serving.
Notes
Chill the dough before rolling it out to prevent shrinkage. Use quality pecans for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg