Mini Pecan Pies Recipe

Introduction

These Mini Pecan Pies offer all the rich, nutty flavor of the classic dessert in convenient, bite-sized portions. Perfect for parties or a sweet treat anytime, they feature a buttery shortbread crust and a luscious, gooey filling.

Ingredients

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup cold butter
• 5 large eggs
• 1 cup dark corn syrup
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 2 cups chopped pecans

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly spray two 12-cup muffin tins with non-stick cooking spray.
2. Step 2: In a medium mixing bowl, combine the flour and brown sugar. Use a pastry cutter to add the cold butter and cut it into the mixture until it resembles coarse crumbs.
3. Step 3: Press the shortbread mixture evenly into the bottom and up the sides of each muffin cup. Bake for 8–10 minutes, then remove from the oven.
4. Step 4: While the crust bakes, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt until well combined.
5. Step 5: Stir the chopped pecans into the egg mixture, then spoon this filling evenly over the baked crust in each muffin cup.
6. Step 6: Reduce the oven temperature to 275°F (135°C) and bake for 30 minutes, or until the filling is set but still slightly jiggly in the center.
7. Step 7: Remove the pies from the oven and cool them on a wire rack before serving.

Tips & Variations

• For extra flavor, toast the pecans lightly before chopping and adding to the filling.
• Try swapping dark corn syrup with maple syrup for a richer taste.
• Use a mini muffin tin for bite-sized pies, adjusting baking time as needed.
• To make the crust even more buttery, sprinkle a pinch of sea salt on top before baking.

Storage

Store cooled mini pecan pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat gently in a low oven or microwave before serving to restore their warm, gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies ahead of time?

Yes, you can prepare and bake them up to two days in advance. Keep them covered at room temperature or refrigerated. Warm them slightly before serving for the best taste.

What can I use if I don’t have dark corn syrup?

You can substitute dark corn syrup with an equal amount of light corn syrup, maple syrup, or honey for a similar sweetness and texture, though the flavor may vary slightly.

Mini Pecan Pies Recipe

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★★★★★

5 from 126 reviews

These Mini Pecan Pies feature a buttery shortbread crust filled with a rich, sweet pecan mixture. Perfectly portioned in a muffin tin, these bite-sized pies make a delightful dessert for any occasion with their gooey, nutty filling and crumbly crust.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 24 mini pecan pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Buttery Shortbread Crust

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup cold butter

Pecan Pie Filling

• 5 large eggs
• 1 cup dark corn syrup
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 2 cups chopped pecans

Instructions

1. Prepare Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and lightly spray two 12-cup muffin tins with non-stick cooking spray to ensure easy removal of the pies after baking.
2. Make the Shortbread Crust: In a medium mixing bowl, combine the 2 cups of all-purpose flour and 1 cup of packed brown sugar until well mixed. Using a pastry cutter, add 1 cup of cold butter, cutting it into the mixture until it forms coarse crumbs. Press this mixture evenly into the bottom of the prepared muffin tin cups to form the crusts. Bake these crusts for 8-10 minutes until set and slightly golden, then remove from the oven.
3. Prepare the Pecan Filling: While the crusts bake, whisk together 5 large eggs, 1 cup of dark corn syrup, ⅔ cup granulated sugar, 1 teaspoon vanilla extract, and ⅛ teaspoon salt in a bowl until the mixture is smooth and well combined.
4. Add Pecans to Filling: Stir 2 cups of chopped pecans into the prepared filling mixture, ensuring the nuts are evenly distributed.
5. Assemble and Bake the Mini Pies: Spoon the pecan filling over the baked shortbread crusts in each muffin cup, distributing it evenly. Reduce the oven temperature to 275°F (135°C) and bake the pies for 30 minutes or until the filling is set and no longer jiggly.
6. Cool and Serve: Remove the muffin tins from the oven and allow the mini pecan pies to cool completely on a wire rack before removing them from the tins and serving.

Notes

• Use cold butter to achieve a flaky, crumbly shortbread crust.
• Dark corn syrup provides a richer flavor; light corn syrup can be substituted but may alter the taste slightly.
• Ensure the filling is fully set before removing from the oven to avoid runny pies.
• These mini pies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• For easy removal, allow pies to cool completely before gently loosening them with a knife or offset spatula.

Keywords: mini pecan pies, pecan pie, shortbread crust, bite-sized dessert, holiday dessert