Mini Pecan Pies (Print Version)

Rich, buttery bite-sized pecan tarts perfect for parties and holidays. Ready in under an hour.

# What You Need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 2-3 tablespoons cold water

→ Pecan Filling

05 - 3/4 cup light brown sugar
06 - 1/2 cup light corn syrup
07 - 2 tablespoons unsalted butter, melted
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 1/4 teaspoon salt
11 - 1 cup pecan halves or pieces, chopped

# How to Prepare:

01 - Preheat oven to 350°F. Grease a 12-cup mini muffin pan thoroughly.
02 - In a bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough just comes together.
03 - Roll out the dough on a lightly floured surface. Cut twelve 3-inch circles and gently press each into the wells of the mini muffin tin.
04 - In another bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla, and salt until smooth. Stir in chopped pecans.
05 - Spoon the filling evenly into the prepared crusts, about 1 tablespoon per pie.
06 - Bake for 22-25 minutes, or until the filling is set and the crust is golden brown.
07 - Cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely. Serve as is, or with a dollop of whipped cream.

# Expert Advice:

01 -
  • Everything you love about full-sized pecan pie but in adorable two-bite portions
  • The buttery crust-to-filling ratio is absolute perfection in every mini pie
  • They travel beautifully and look stunning arranged on a platter
  • You can easily double the batch for larger gatherings without extra work
02 -
  • Room temperature dough becomes sticky and difficult to work with, keep it chilled
  • Overfilling the mini crusts causes messy spills that burn onto your pan
  • The filling continues cooking after you remove them from the oven
  • These are best served the same day but still delicious on day two
03 -
  • Rotate the pan halfway through baking for even golden color
  • Use kitchen scissors to chop pecans quickly and evenly
  • Room temperature eggs incorporate more smoothly into the filling
  • A small cookie scoop ensures uniform portion sizes every time

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