Mini Pecan Pies Recipe

Introduction

These Mini Pecan Pies are simple and delicious, offering all the rich, buttery flavor of traditional pecan pie in perfectly portioned individual servings. They’re ideal for holiday gatherings, potlucks, or whenever you need a quick and impressive dessert. If you enjoy nutty treats, you might also love this Chocolate Pecan Ooey Gooey Butter Cake Recipe.

Ingredients

These Mini Pecan Pies deliver the classic holiday flavor in perfectly portioned bites, with a rich, gooey filling and buttery crust that will fill your kitchen with the warm aroma of toasted pecans and caramel.

• 1 package refrigerated pie crusts (2 crusts)
• 1 cup light corn syrup
• 1 cup packed brown sugar
• 1/3 cup butter, melted
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups chopped pecans

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: These Mini Pecan Pies bake about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Roll out your pie dough and cut it into circles to fit your mini muffin tin. Press each circle into the cups, ensuring the dough reaches the bottom and sides without stretching.

Chill the crusts for 15 minutes to prevent shrinkage during baking. For a flaky texture, keep all ingredients cold and handle the dough as little as possible.

Step 2 — Make the Pecan Filling

In a medium bowl, whisk together corn syrup, brown sugar, melted butter, vanilla extract, and a pinch of salt until smooth. Beat in one egg until fully incorporated.

Stir in chopped pecans, reserving some whole halves for topping. The filling should be thick but pourable—if too thick, warm it slightly to loosen.

Step 3 — Fill the Crusts

Spoon the pecan filling into each chilled crust, filling almost to the top. Avoid overfilling to prevent bubbling over during baking.

Arrange reserved pecan halves on top for a decorative finish. Gently press them into the filling so they stay in place.

Step 4 — Preheat and Position Oven Rack

Preheat your oven to 350°F (175°C). Place the oven rack in the center position for even heat distribution.

Baking Mini Pecan Pies at the right temperature ensures the crust cooks through without burning the filling.

Step 5 — Bake to Perfection

Bake for 20–25 minutes, or until the crust is golden and the filling is set. The centers should be slightly jiggly but not liquid.

Check for doneness by inserting a toothpick—it should come out clean or with a few moist crumbs. Overbaking can make the filling tough.

Step 6 — Cool Completely

Remove the Mini Pecan Pies from the oven and let them cool in the pan for 10 minutes. This allows the filling to firm up.

Transfer to a wire rack to cool completely before serving. Chilling them briefly can make removal easier and enhance flavor.

Step 7 — Serve and Store

Serve your Mini Pecan Pies at room temperature or slightly warmed. They pair wonderfully with whipped cream or vanilla ice cream.

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. These mini treats freeze well for up to a month.

Nutritional Information

Calories	280
Protein	3g
Carbohydrates	32g
Fat	16g
Fiber	2g
Sodium	120mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour crust — A gluten-free option that adds a nutty flavor and reduces carbohydrates.
• Coconut sugar — A lower glycemic index sweetener with a caramel-like taste for your Mini Pecan Pies.
• Greek yogurt in filling — Adds protein and creaminess while reducing the need for heavy syrups.
• Maple syrup reduction — Use less for a lower-sugar version while maintaining natural sweetness.
• Dairy-free butter substitute — Keeps the rich texture for those avoiding dairy without sacrificing flavor.
• Chopped walnuts or almonds — Alternate nuts provide variety and can lower the overall sugar content.
• Egg white replacement — Use flax eggs for a protein boost and to make the recipe vegan-friendly.
• Reduced-sodium option — Skip added salt in the crust and filling to make a heart-healthy version.

Serving Suggestions

• Pair your Mini Pecan Pies with a scoop of vanilla bean ice cream for a classic warm and cold dessert combination.
• Serve alongside a cup of strong coffee or a glass of dessert wine like a tawny port to complement the rich, nutty flavors.
• Arrange on a festive platter for holiday parties or potlucks, making them easy for guests to grab and enjoy.
• Dust with a light sprinkle of powdered sugar or a drizzle of caramel sauce just before serving for an elegant finish.
• Offer as a sweet ending to a Southern-inspired meal, perhaps after dishes like fried chicken or smoked brisket.
• Create a dessert board by combining Mini Pecan Pies with other bite-sized treats like brownie bites and fresh fruit.

These Mini Pecan Pies are wonderfully versatile, fitting perfectly into everything from casual family gatherings to more formal celebrations.

Common Mistakes to Avoid

• Mistake: Using a soggy crust. Fix: Pre-bake your mini pie shells for 8–10 minutes to create a crisp, flaky base.
• Mistake: Overfilling the mini pie cups. Fix: Fill shells only ¾ full to prevent the pecan filling from bubbling over during baking.
• Mistake: Baking at too high a temperature. Fix: Bake Mini Pecan Pies at 350°F (175°C) to gently set the filling without burning the nuts.
• Mistake: Not toasting the pecans first. Fix: Toast pecans for 5–7 minutes to enhance their flavor and prevent a raw, bland taste.
• Mistake: Using a runny filling mixture. Fix: Ensure your corn syrup and egg mixture is well-emulsified and slightly thickened before pouring.
• Mistake: Skipping the cooling step before removal. Fix: Let Mini Pecan Pies cool in the pan for 15 minutes to firm up and avoid breaking.
• Mistake: Storing pies while still warm. Fix: Cool completely before storing to prevent condensation and a soggy crust.
• Mistake: Overmixing the filling. Fix: Stir ingredients just until combined to avoid incorporating too much air, which can cause uneven baking.
• Mistake: Using stale baking soda or powder. Fix: Check the expiration date to ensure your leavening agents are active for proper texture.
• Mistake: Not testing for doneness. Fix: The Mini Pecan Pies are done when the filling is set and slightly puffed, with no liquid jiggle in the center.

Storing Tips

• Fridge: Store Mini Pecan Pies in an airtight container for up to 5 days.
• Freezer: Freeze Mini Pecan Pies in a freezer-safe container or bag for up to 3 months.
• Reheat: Warm Mini Pecan Pies in an oven preheated to 350°F until they reach an internal temperature of 165°F.

Always allow Mini Pecan Pies to cool completely before storing to maintain texture and prevent condensation.

Conclusion

These Mini Pecan Pies are the perfect bite-sized dessert for any occasion. I hope you enjoy making them as much as I do! If you try this recipe, please leave a comment below with your thoughts. For more delicious desserts, check out our Apple Cider Donut Cake Recipe and Cranberry Orange Shortbread Cookies Recipe. Don’t forget to subscribe for more sweet treats!

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FAQs

Can I make Mini Pecan Pies ahead of time?

Yes, you can prepare these Mini Pecan Pies in advance. They store well in an airtight container at room temperature for up to two days or can be refrigerated for longer freshness.

What is the best way to prevent the pecan pie filling from overflowing?

Do not overfill the crusts. Leave a small gap at the top to allow the filling to bubble and set without spilling. This ensures your Mini Pecan Pies maintain a perfect shape.

Can I use a different type of nut for these mini pies?

While pecans are traditional, you can substitute walnuts or almonds. However, the distinct flavor and texture of Mini Pecan Pies come from using pecans specifically.