Mini Pecan Pies Bite Sized (Printable)

Rich, buttery bite-sized treats with flaky crusts and sweet pecan filling. Perfect for holiday parties and gatherings.

# What You’ll Need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 2-3 tablespoons cold water

→ Pecan Filling

05 - 3/4 cup light brown sugar
06 - 1/2 cup light corn syrup
07 - 2 tablespoons unsalted butter, melted
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 1/4 teaspoon salt
11 - 1 cup pecan halves or pieces, chopped

# Directions:

01 - Preheat oven to 350°F. Grease a 12-cup mini muffin pan thoroughly with cooking spray or butter.
02 - In a mixing bowl, combine flour and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, mixing until dough just comes together into a ball.
03 - Roll out dough on lightly floured surface to 1/8-inch thickness. Cut twelve 3-inch circles using a round cookie cutter. Gently press each circle into the wells of the mini muffin tin, ensuring dough reaches up the sides.
04 - In a separate bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt until completely smooth and well combined. Fold in chopped pecans.
05 - Spoon the pecan filling evenly into the prepared crusts, approximately 1 tablespoon per mini pie. Be careful not to overfill as the filling will expand slightly during baking.
06 - Bake for 22-25 minutes until the filling is set and no longer jiggles in the center, and the crust is golden brown.
07 - Allow pies to cool in the pan for 10 minutes before carefully removing. Transfer to a wire rack to cool completely. Serve plain or topped with whipped cream.

# Expert Advice:

01 -
  • The hand held size means people actually eat them instead of just admiring like full sized pies
  • You get all that classic pecan pie flavor in about two blissful bites
  • The mini muffin pan creates the most adorable portions that disappear so fast
02 -
  • The filling continues cooking as it cools so removing while slightly jiggly is perfect
  • Working quickly when cutting dough circles keeps them from getting too warm and stubborn
  • Around 18 minutes start checking because ovens vary and burnt edges happen fast
03 -
  • Room temperature ingredients blend smoother and prevent lumps in the filling
  • Chilling the filled muffin tin for ten minutes before baking helps the crust hold its shape

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