Mini Pecan Pies
Mini pecan pies offer a delightful twist on the classic dessert. Their tiny size makes them perfect for any occasion—whether it’s a holiday gathering, a family brunch, or just a cozy evening at home. Each mini pie packs the rich, nutty flavor of pecans along with a sweet, gooey filling that transports you straight to dessert heaven. I’ve made these little treats countless times, and they always elicit smiles from friends and family. The combination of a flaky crust and a sweet, crunchy filling is simply irresistible.
Why you’ll love this dish
These mini pecan pies are not just delicious; they’re also quick and easy to make, thanks to a trusty refrigerated pie crust. In less than an hour, you can whip up these delectable treats that are sure to impress. They’re budget-friendly and kid-approved, making them a great option for family gatherings or casual get-togethers with friends. Plus, they’re customizable! You can add chocolate chips, a pinch of sea salt, or even some caramel drizzle before serving for an extra touch.
“These mini pecan pies were the highlight of our Thanksgiving dinner! So easy to make and absolutely delicious!” – Happy Baker
Preparing Mini Pecan Pies
Making mini pecan pies is a straightforward process that yields fantastic results. Start by gathering your ingredients and preparing your oven. The beauty of this recipe lies in its simplicity; you’ll essentially make a pecan pie filling and pour it into circles of pie crust. Let’s break it down so you know exactly what to expect.
What you’ll need
- 1 box refrigerated Pillsbury Pie Crust: This saves time and ensures you get that perfect flaky texture without the hassle of making pie dough from scratch.
- 1 cup packed brown sugar: Adds a rich sweetness and depth of flavor.
- 1 cup light corn syrup: This helps bind the filling together and creates a gooey center.
- 3 large eggs: The eggs provide structure and richness.
- 3 tablespoons melted butter: Adds moisture and a buttery flavor.
- 1 teaspoon vanilla: Enhances the overall flavor profile.
- 3/4 cup chopped pecans: These add crunch and that quintessential pecan pie taste.
- 18 pecan halves: For garnishing the tops of your mini pies.
Step-by-step instructions
- Preheat your oven to 400°F (200°C) and spray a mini muffin pan with cooking spray to prevent sticking.
- Using a large circle or flower cookie cutter, cut out as many circles as possible from the refrigerated pie crust.
- Gently press the circles into the prepared muffin pan; be careful not to tear any holes in the crust.
- In a mixing bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, and vanilla until well combined.
- Stir in the chopped pecans to the mixture.
- Carefully fill each mini pie crust nearly to the top, but avoid overfilling.
- If desired, place one pecan half in the center of each mini pie for an elegant touch.
- Bake in the preheated oven for about 20 minutes, or until the pies are lightly browned. Watch closely to avoid overbaking.
- Once done, remove the mini pecan pies from the oven and let them cool before serving.
Best ways to enjoy it
These mini pecan pies are delightful served warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Pair them with a cup of coffee or tea for a perfect afternoon treat. You could also plate them with some berries to add a fresh touch on the side.
How to store & freeze
To keep your mini pecan pies fresher for longer, store them in an airtight container in the refrigerator. They will stay good for about 3-4 days. To reheat, simply pop them in the oven at 350°F for about 5-10 minutes. If you wish to freeze them, wrap each pie in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw them in the fridge overnight before reheating.
Helpful cooking tips
- Shortcut secrets: Use a store-bought pie crust, but feel free to make your own if you prefer. Just be sure to chill it properly before rolling.
- Make ahead: You can prepare the filling in advance and fill the crusts just before baking to keep them fresh.
- Watch the oven: Every oven is different, so keep an eye on the pies. You want them lightly browned but not burnt.
Creative twists
Feeling adventurous? Try adding some chocolate chips for a richer flavor or a dash of cinnamon to the filling for a warm spice note. An orange zest can also add a unique citrus brightness to these pies. If you’re looking for a gluten-free option, substitute the pie crust with a gluten-free version.
Your questions answered
What’s the prep time for these mini pecan pies?
Prep time is about 15 minutes, with baking taking an additional 20 minutes, so you can enjoy these treats in under an hour!
Can I use other nuts instead of pecans?
Absolutely! Walnuts or even hazelnuts can work well as substitutes, though they will change the flavor profile.
How can I make this recipe healthier?
You might consider using less sugar or sugar alternatives, and you could substitute part of the butter with applesauce for a lower-fat option.
With these mini pecan pies in your baking repertoire, you’re set to impress at any gathering or simply enjoy a sweet bite at home whenever the craving strikes!
Mini Pecan Pies
Ingredients
Method
- Preheat your oven to 400°F (200°C) and spray a mini muffin pan with cooking spray to prevent sticking.
- Using a large circle or flower cookie cutter, cut out as many circles as possible from the refrigerated pie crust.
- Gently press the circles into the prepared muffin pan; be careful not to tear any holes in the crust.
- In a mixing bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, and vanilla until well combined.
- Stir in the chopped pecans to the mixture.
- Carefully fill each mini pie crust nearly to the top, but avoid overfilling.
- If desired, place one pecan half in the center of each mini pie for an elegant touch.
- Bake in the preheated oven for about 20 minutes, or until the pies are lightly browned. Watch closely to avoid overbaking.
- Once done, remove the mini pecan pies from the oven and let them cool before serving.
