Description
These Mini Pecan Pies are a delightful Southern treat made bite-sized for easy serving. With a flaky pie crust and a rich, buttery pecan filling sweetened by brown sugar and light corn syrup, these individual pies bake to golden perfection, making them perfect for gatherings or a charming dessert.
Ingredients
Scale
Pie Crust
- 1 pie crust (store-bought or homemade)
Filling
- â…“ cup light corn syrup
- ¼ cup brown sugar
- 1 ½ tablespoons unsalted butter, melted
- 1 egg, lightly beaten
- ½ teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure an even baking temperature for the pies.
- Prepare Dough: Roll out the pie crust into a 12-inch circle. Using a 3-inch cookie cutter, cut out 12 circles. Press each circle firmly into the cups of a 12-count muffin pan to form a thin crust base and shell. Place the muffin pan in the refrigerator to chill while you prepare the filling, which helps maintain the crust’s shape during baking.
- Mix the Filling: In a mixing bowl, combine the light corn syrup, brown sugar, melted unsalted butter, lightly beaten egg, and vanilla extract. Stir thoroughly until smooth, then fold in the chopped pecans evenly distributing them through the mixture.
- Assemble the Pies: Spoon approximately 1 tablespoon of the pecan filling into each dough-lined muffin cup, filling each just enough to allow the filling to set without overflowing.
- Bake: Place the muffin pan in the preheated oven and bake for about 25 minutes or until the filling is set, slightly puffed, and the crust is golden brown.
- Cool and Serve: Remove the pies from the oven and let them cool in the pan for about 10 minutes to firm up. Then transfer each mini pie to a wire rack to cool completely before serving to enhance their texture and flavor.
Notes
- You can make your own pie crust or use store-bought for convenience.
- Chilling the dough-lined muffin pan before baking helps keep the crust crisp and prevents shrinking.
- Ensure the pecan filling is evenly spooned to avoid spillage during baking.
- Store leftover mini pies in an airtight container; they keep well for up to 3 days at room temperature or a week refrigerated.
- For variation, consider adding a pinch of cinnamon or a splash of bourbon to the filling for extra flavor.
