Mini Pecan Pies

These easy Mini Pecan Pies deliver classic pecan pie flavor in a bite-size dessert. With a buttery, flaky crust and rich, gooey pecan filling, they’re perfect for holiday dessert tables and parties.

Prep Time40

Cook Time23

Resting Time10

Total Time1 13

Servings:

Calories: 223kcal

Author: Karin and Ken

Ingredients

Crust

2 ½ cups all-purpose flour 300 g
1 teaspoon sea salt
1 cup unsalted salted, cold and cubed 2 sticks
5-8 tablespoon ice water

Filling

⅓ cup corn syrup light or golden
8 tablespoons light brown sugar 75 grams, packed
2 large eggs
2 tablespoon butter unsalted and melted
1 teaspoon pure vanilla extract
¼ teaspoon salt
¾ cup pecans 90 grams, chopped (about ¾ cup)

Instructions

In a bowl, whisk all-purpose flour and salt.
Cut in cold butter until crumbly (with your hands or a pastry cutter).
Add ice water into the bowl one tablespoon at a time until dough comes together (7-8 is usually how many I need).
Form into a disk, pressing any loose pieces if needed and wrap tightly in plastic wrap. Chill for at 30 minutes.
About 20 minutes into chilling, preheat oven to 350F and start making filling.
In a medium bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth. Then fold in pecans and set aside.
Roll out dough on a lightly floured surface to ⅛” thick and make rounds with a 4-inch cutter.
Press each round into a greased muffin tray, with a tart tamper if you have one.
Use a fork to poke a bunch of holes the bottom of the pie shells, then spoon filling into each mini crust, about ⅔ full. Don’t overfill, they puff while baking.
Bake for about 23-25 minutes or until the tops are golden and the centers look just set.
Let them cool in the tray for 10 minutes, then gently twist with a butter knife to remove and cool completely on a wire rack.

Notes

Use very cold butter for the crust: Cold butter creates flaky layers in the pastry and prevents the dough from becoming greasy while mixing.
Add the ice water slowly: Adding water one tablespoon at a time helps control the dough texture so it holds together without becoming sticky.
Chill the dough before rolling: Resting the dough for at least 30 minutes makes it easier to roll while preventing shrinkage during baking.
Poke holes in the crust: Docking the crust with a fork prevents air bubbles from forming and helps the crust bake evenly.
Let the pies cool before removing: Cooling them in the pan for about 10 minutes allows the filling to firm up so they release cleanly without breaking.

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