Mini Pecan Pies
These Mini Pecan Pies deliver buttery crust, gooey filling and sweet pecans in every bite. Great for entertaining, gifting or snacking.
Servings: 24
Calories: 192kcal
Equipment
- Mini Muffin Tray
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- 3” Cookie Cutter
- Tart Tamper optional
Ingredients
CRUST:
- 300 grams all-purpose flour about 2 ½ cups
- 1 teaspoon sea salt
- 2 sticks butter unsalted, cold and cubed
- 5-8 tablespoon ice water
FILLING:
- ½ cup corn syrup light or golden
- 100 grams light brown sugar about ½ cup, packed
- 2 large eggs
- 2 tablespoon butter unsalted and melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 cup pecans chopped
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 (5-6 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 3-inch cutter.
- Press each round into a greased mini muffin tray, with a tart tamper if you have one (you can use 1 or 2 trays and alternate cavities).
- Use a fork to poke a bunch of holes the bottom of the mini pie shells, then spoon filling into each mini crust, about ⅔ full. Don’t overfill, they puff while baking.
- Bake for 21-23 minutes or until the tops are golden and the centers are just set.
- Let them cool in the tray for 10 minutes, then gently twist to remove and cool completely on a wire rack.
Notes
- Chill the Dough: Don't skip chilling your dough, cold dough creates a tender, flaky crust that holds its shape.
- No Corn Syrup: Using a natural sweetener like maple syrup works well but you will want to thicken it with about ½ tablespoon flour. You can cook it together for a couple minutes on the stovetop over low heat, cool slightly then use as needed.
- Don’t Overfill: The filling puffs up quite a bit as it bakes, a little space at the top keeps it tidy.
- Toast Pecans: Enhances their nutty flavor before adding to the filling.
- Keep an Eye on Color: They’re done when the tops are golden and slightly set in the center.
- Easy Removal: A gentle twist with your fingers or a small spoon helps release them from the tin.
Nutrition
Calories: 192kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 201mg | Potassium: 44mg | Fiber: 1g | Sugar: 10g | Vitamin A: 290IU | Vitamin C: 0.05mg | Calcium: 14mg | Iron: 1mg
