Mini Pecan Pies: I couldn’t wait till Thanksgiving to make these mini pecan pies! This mini treat is seriously easy to make, and it can be made in advance, too!
Mini Pecan Pies
In terms of dessert, minis are hard to beat! These individual pies are not only simple to make, but they also make a wonderful dessert that guests can easily take with them and enjoy on the go. And that’s a huge plus for me!
Also, these little pies freeze beautifully. In case you find yourself in a pinch, you may prepare these in advance.
You’ll enjoy these individual pies just as much as you love traditional pecan pie since they’re made with all the same delicious ingredients. The nicest thing is that, like other small baked products, you don’t need any cutlery, there’s no mess, and you can eat them with one hand!
What You Need To Make These Mini Pecan Pies:
- Pie crust – Either store-bought or handmade options are OK.
- Brown sugar
- Light corn syrup
- Unsalted butter melted
- Chopped pecans
- Egg: Lightly beaten
- Vanilla extract
To make this recipe gluten-free (you should use these ingredients instead):
- Use store-bought gluten-free pie crust or make your own.
- Use pure vanilla extract.
Steps To Make Mini Pecan Pies
Step 1: Cut out 12 circles after rolling the dough. For this, I used a 3-inch cookie cutter, but a glass or anything similar is okay to use.
Step 2: In each muffin cavity, place each piece of dough. You might need to stretch the dough just a tad so it comes up the sides a little bit. Then, refrigerate while you are getting the filling ready.
Step 3: Toss the chopped pecans with the corn syrup, brown sugar, melted butter, egg, and vanilla extract in a mixing dish and stir until everything is evenly distributed.
Step 4: Between each muffin, evenly distribute the filling. Make sure not to overfill each dough or you’ll be making a huge mess!
Step 5: Pop in the oven and bake for 25 minutes. Once the filling is set, take them out of the oven and cool for 10 minutes in the pan.
Frequently Asked Questions
These mini pecan pies keep for how long?
Keep individual pecan pies in an airtight container for up to two days at room temperature. After that, they should be refrigerated for 5 days in an airtight container.
Is it possible to freeze mini pecan pies?
Ah yes! Wrap each pie securely in aluminum foil or plastic freezer wrap before placing it in a heavy-duty freezer bag to freeze. Frozen pecan pies are best eaten within a month. Wait until it’s room temperature to serve.
Delicious Mini Pecan Pies – A Sweet Bite of Heaven
You can only imagine how much I adore these miniature pecan pies. Mini foods are my absolute fave! These Mini Pecan Pies are simple to prepare and may be made in advance. Even better, they can double as a Thanksgiving party snack!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 MINI PECAN PIES 1x
- Category: Dessert
- Cuisine: American
1 1/2 tbsp unsalted butter melted
1 pie crust store-bought or homemade
1/4 c. brown sugar
1/2 c. chopped pecans
1/3 c. light corn syrup
1 egg lightly beaten
1/2 tsp vanilla extract
Set the oven to 350°F.
Spread a little flour on a clean surface and roll out the pie dough into a circle that’s 12 inches in diameter. Cut out 12 circles from the dough using a glass or cookie cutter about 3 inches in diameter. Set one dough square into each well of a 12-cup muffin tin, making sure the dough barely reaches the top of the well (you may need to stretch the dough just a bit). While you are preparing the filling, place the muffin tin in the fridge.
Combine the corn syrup, brown sugar, melted butter, egg, and vanilla extract in a bowl, and stir until smooth. Stir in the chopped pecans. Take the muffin pan out of the fridge. Divide the filling (approximately 1 tablespoon each) among the 12 muffin wells, making sure that the filling does not overflow out of the cups.
Bake for approximately 25 minutes at 350°F, or until the filling is set. Take the muffin tin out of the oven and let the pies sit in the pan for approximately ten minutes to cool. Remove the mini pecan pies from the muffin tin carefully and place them on a wire rack to cool completely.
Freeze the mini pecan pies for up to 2 to 3 months. Ensure that they are stored in a freezer bag or container. When ready to serve, let them thaw in the fridge overnight, then set the mini pecan pies on the counter to bring them to room temperature.
How To Make it Gluten free
Use homemade pie crust or store-bought gluten-free pie crust.
Use pure vanilla extract.
- Serving Size: 1 mini pecan pie
- Calories: 178
- Sugar: 11.5 g
- Sodium: 91.2 mg
- Fat: 10 g
- Carbohydrates: 21.8 g
- Protein: 1.5 g
- Cholesterol: 19.3 mg
Keywords: Mini Pecan Pies
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My name is Houria and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!
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