Perfect Mini Pecan Pies – Discover the allure of these Mini Pecan Pies, a quintessential American dessert that is sure to captivate your taste buds. Whether it’s an occasion or just a craving, for something these bite-sized treats bring together the timeless flavors of luscious corn syrup, decadent brown sugar, and crispy pecans all encased in a flaky pie crust. No matter if you’re a baker or new to the kitchen this recipe is simple, enjoyable, and incredibly gratifying.
I still remember the first time I baked these Mini Pecan Pies to perfection. It was during a family get-together when I wanted to experiment with something comforting. The enticing scent of baked pies wafted through our home drawing everyone towards the kitchen. When they finally took their bites the reactions were unanimous. Pure love! My husband, who considers himself quite the connoisseur of pecan pies praised their balance of sweetness and texture. Meanwhile, my child couldn’t resist their cute size. Since that day they have become an all-time favorite within our family.
What makes this Perfect Mini Pecan Pies truly special?
What sets these Mini Pecan Pies apart is their combination of convenience and classic flavors. Each petite pie is perfectly portioned for servings; making them ideal, for gatherings where you want to impress without the hassle of slicing and serving. With a few ingredients, this recipe can be easily recreated by anyone. You have the option of making your pie crust for that burst of freshness or using a store-bought one, for a quicker preparation. These mini pecan pies are incredibly versatile and perfect, for occasions whether it’s a dinner party, a casual picnic, or a cozy family night. Not only do they taste delightful. They also add a charming touch to any dining table.
What You Need To Make This Perfect Mini Pecan Pies Recipe?
Pie Crust: The base of every pie the crust offers an opportunity, for creativity. Whether you opt for a crust that is buttery and melts in your mouth or a convenient store-bought one it’s about achieving the ideal balance of flakiness and firmness to support the delectable filling.
Light Corn Syrup: The secret to achieving a glossy texture in the filling lies in corn syrup. It adds a sweetness that doesn’t overpower, allowing the delightful nuttiness of pecans to take the stage.
Brown Sugar: This is not just sugar; it’s what gives these pies their soul. Brown sugar brings a depth of molasses that white sugar simply can’t match. With every bite, it infuses a caramelized sweetness that beautifully complements the pecans.
Unsalted Butter: This is where the magic happens. Unsalted butter seamlessly blends into the filling imparting a consistency and mouthfeel. Additionally using unsalted butter provides control over the salt level ensuring a balance between sweet and savory.
Egg: Acting as the binding agent eggs play a role, in holding all these wonderful elements. When you lightly beat an egg it helps create a filling that strikes the balance. Firm yet tender maintaining its shape as you take a bite of the crust.
Vanilla Extract: Like adding the finishing touch to a masterpiece a dash of vanilla extract brings in an aromatic sweetness that enhances the overall flavor profile ensuring that each little pie delivers a memorable experience.
Chopped Pecans: The real star of this show is chopped pecans. They not only provide a crunch and contrast, in texture but also impart their distinctive nutty flavor taking these pies from ordinary desserts to timeless classics.
Steps To Make Perfect Mini Pecan Pies:
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Step 1: Start by preheating your oven to 350°F. Lightly dust your work surface with flour. Roll out the pie dough into a circle that’s 12 inches, in diameter. Use a 3-inch cookie cutter to cut out 12 circles of dough. Gently place each circle into one of the muffin compartments in a muffin pan that has space for 12 muffins making sure to stretch the dough to cover the sides. Put the pan in the refrigerator to chill while you prepare the filling.
Step 2: To make the filling whisk together corn syrup, brown sugar, melted butter, egg, and vanilla extract until you have a smooth mixture. Stir in the chopped pecans. Take out the muffin pan from the refrigerator. Evenly distribute the filling into each cavity lined with dough being careful not to overfill them.
Step 3: Bake, for around 25 minutes until the filling is firm and set. Let the pies cool in the pan for 10 minutes before transferring them onto a wire rack to cool completely. Now you can savor each bite of these pecan pies that will surely warm your heart!
Tip:
To achieve the balance, between a crispy crust and a set filling, it is recommended to pre-bake your pie crusts before adding the pecan filling. This known trick used by bakers involves baking the pie crusts in a muffin pan for approximately 5 to 7 minutes prior to filling them. The purpose of baking is to ensure that the bottoms of the pies turn out beautifully golden and crisp preventing any unpleasant sogginess that can sometimes occur in pies. This step is particularly beneficial when working with a pie crust as it helps to establish and maintain its shape providing a foundation, for the indulgent pecan filling. Remember to prick the bottom of each crust with a fork before blind baking to prevent any rising. By employing this effective technique you’ll elevate the texture of your pecan pies resulting in each bite being an exquisite combination of crunchy, buttery crust and velvety decadent filling.
Frequently Asked Questions:
Can I use maple syrup instead of corn syrup?
Yes, using syrup as a substitute is a great option although it will slightly change the flavor profile.
How long can these mini pies be stored?
You can store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up, to a week.
Can I make these pies in advance?
Definitely! You have the option to prepare the dough and filling separately and refrigerate them a day in advance.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Perfect Mini Pecan Pies
Ingredients
- 1 pie crust store-bought or homemade
- 1/3 c light corn syrup
- 1/4 c brown sugar
- 1 and 1/2 tbsp unsalted butter melted
- 1 egg lightly beaten
- 1/2 tsp vanilla extract
- 1/2 c chopped pecans
Instructions
- Start by preheating your oven to 350°F.
- Begin by rolling out your pie dough on a floured surface. Use a 3-inch cookie cutter to cut out 12 circles. Place these circles into a muffin pan with 12 slots shaping them into pie crusts. Put the pan in the refrigerator to chill.
- Next in a bowl combine corn syrup, brown sugar, melted butter, beaten egg and vanilla extract to create the filling mixture. Stir in the chopped pecans until combined.
- Once the crusts have chilled, take the muffin pan out of the refrigerator. Fill each crust with 1 tablespoon of the pecan mixture.
- Place the pan in the oven. Bake for about 25 minutes or until the filling sets.
- After baking allow the pies to cool in the pan for 10 minutes before transferring them onto a wire rack to cool completely.
- Now you can enjoy your mini pecan pies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Hi Audrey,
Can these be frozen after baking and cooled? I love pecan pie so these would be perfect for a snack for me. But, I’m the only one in my household.
I need to make these!
Note: Yes, you can freeze these mini pecan pies after baking and cooling! Once cooled, simply place them in an airtight container or wrap them tightly in plastic wrap and aluminum foil. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, just thaw them in the fridge overnight or at room temperature for a few hours. They’ll be just as delicious as when they were freshly baked! This is a great option if you want to enjoy these tasty treats over time without having to bake them each time.