Bite-Sized Pecan Pies
These Bite-Sized Pecan Pies are everything you love about traditional pecan pie, but in a fun, mini version that’s perfect for parties or just indulging in a sweet snack. The crust is buttery and flaky, and the filling is a rich, caramel-like mixture of brown sugar, pecans, and vanilla that bakes up perfectly in each bite. They’re cute, delicious, and so easy to grab and eat—no messy slicing needed! These little pies are a guaranteed crowd-pleaser and a great way to serve up something special without too much effort.
20 Servings
Ingredients
For the Pie Crust:
- 1 c cold unsalted butter cubed
- 1 8 ounces package cream cheese, softened and cubed
- 2 1/2 c all-purpose flour
- 2 tsp granulated sugar
- 1/2 tsp salt
For the Filling:
- 2 tbsp unsalted butter melted
- 1/2 c firmly packed brown sugar
- 1/2 c chopped pecans
- 1 tsp vanilla extract
- A pinch of salt
For Assembling the Pies:
- 1 egg
- 1 tbsp water
Instructions
- Start by making the pie crust. In a big bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or two forks, cut in the cold butter and cream cheese until the mixture resembles coarse crumbs. (Alternatively, you can pulse the ingredients in a food processor until a dough starts to form.)
- Divide the dough into two portions. On a lightly floured surface, roll each portion into a disk, wrap them in plastic wrap, and refrigerate for about 30 minutes to let them firm up.
- Preheat your oven to 375°F and line two baking sheets with parchment paper or a silpat liner.
- Roll out each dough disk to roughly 1/8-inch thickness. Use a 2 3/4-inch round cookie cutter to cut out 40 circles. On half of the circles, cut an "X" in the center of each to create a vent.
- In a medium bowl, mix together the melted butter, brown sugar, chopped pecans, vanilla, and a pinch of salt until everything is well blended.
- Place the dough circles without the “X” on your prepared baking sheets. Spoon about 2 tsp of the pecan filling into the center of each circle, leaving about a 1/4-inch border around the edge.
- Take the remaining circles with the "X" and place them on top of the filled circles. Use a fork to gently press the edges together and seal the pies.
- Whisk together the egg and water in a small bowl, and brush the tops of each mini pie with the egg wash. This will help them bake up golden brown.
- Bake the pies for 20-25 minutes, or until they’re golden brown and the filling is bubbling. Allow them to chill on a wire rack before serving. Enjoy!
Notes
If you want to make these gluten-free, it’s super simple! Just swap out the all-purpose flour in the crust for a gluten-free flour blend. Make sure it’s a one-to-one blend that’s designed for baking, so your crust stays nice and flaky. Double-check that your other ingredients, like the vanilla extract and pecans, are gluten-free, and you're good to go. These pies will still taste just as delicious, and no one will even notice they’re gluten-free!