Mini Pecan Pies
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Ingredients
- 2 cups of AP flour
- 2 sticks of cold unsalted butter chopped into small pieces
- 1 cup of brown sugar
- 1 cup of dark corn syrup
- 5 eggs
- ⅔ cup of sugar
- 1 tsp vanilla extract
- 2 cups of chopped pecans
Instructions
- Step 1: Preheat and Prep - Preheat your oven to 350 degrees. Spray a 12 count muffin tin generously with non stick cooking spray. This step matters more than you think because pecan pie filling loves to stick if you let it.
- Step 2: Make the Crust - In a large bowl, add the flour, cold butter pieces, and brown sugar. Using a pastry cutter, fork, or clean hands, work the butter into the flour until fine crumbs form. It should look sandy and crumbly, not wet.
- Step 3: Form and Bake the Crusts - Scoop about one quarter cup of the crumb mixture into each muffin cup. Press the crumbs down firmly and evenly to form a crust. Bake for 8 minutes, just until lightly set. Remove from the oven and let them cool slightly.
- Step 4: Mix the Filling - In another large bowl, add the corn syrup, eggs, granulated sugar, and vanilla extract. Stir until completely combined and smooth. Add the chopped pecans and stir again so everything is evenly distributed.
- Step 5: Fill the Cups - Carefully spoon the filling mixture over the partially baked crusts. Fill almost to the top, leaving a little space so they do not spill over while baking.
- Step 6: Bake Low and Slow - Reduce the oven temperature to 275 degrees. Place the muffin tin back into the oven and bake for 30 to 35 minutes, until the centers are just set and no longer jiggly.
- Step 7: Cool and Remove - Let the mini pies cool in the pan for 20 to 30 minutes. Run a butter knife gently around the edges, then carefully tip the muffin tin to release them. Serve warm or at room temperature.
Notes
Tips, Tricks & Storage
Lightly Toast the Pecans It brings out deeper, richer flavor and gives the pies a warm, nutty aroma. A few minutes in a dry skillet or the oven is all you need. Don't Overfill the Crusts Make sure to flatten the crumbs into the muffin tin evenly. When filling, keep each cup about three-quarters full to help them bake evenly without spilling over. The filling bubbles while baking, and a little goes a long way. Watch for a Set Center They're done when the tops look glossy and the center no longer jiggles too loosely when you move the pan. They'll finish setting as they cool. Let Them Cool in the Pan They firm up as they cool, making them much easier to remove. A small spatula works well for lifting them out. Storage Store cooled pies in an airtight container for 3-4 days. Store in the freezer bags for up to 2 months. Thaw at room temperature or microwave them for 15 seconds so they're nice and warm!Variations & Substitutions
These Mini Pecan Pies are easy to adapt to your preferences or what you have on hand. Add a sprinkle of chocolate chips to the filling for a richer twist. If you prefer a deeper caramel taste, replace part of the sugar with brown sugar or maple syrup. Store-bought crusts are convenient, but homemade pie dough offers a slightly flakier texture. You can also stir in a splash of bourbon or vanilla for extra warmth. For those who like less sweetness, reduce the sugar slightly or add a pinch of flaky salt on top before serving.Private Notes
Servings: 12 pies
