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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.

Ingredients

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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

Find it online: https://servedbynora.com/mini-pecan-pies-recipe/