Mini Pecan Pies (Printable)

Rich, buttery bite-sized pies with sweet pecan filling in flaky crusts

# 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

# Steps:

01 - Preheat oven to 350°F. Grease a 12-cup mini muffin pan thoroughly with cooking spray or butter.
02 - Combine flour and salt in a mixing bowl. Cut in cold butter using a pastry blender or fingers until mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time, mixing just until dough holds together when pinched.
03 - Roll dough on lightly floured surface to 1/8-inch thickness. Cut twelve 3-inch circles using a cookie cutter. Press circles gently into mini muffin cups, ensuring dough reaches up the sides.
04 - Whisk brown sugar, corn syrup, melted butter, egg, vanilla, and salt in medium bowl until completely smooth. Stir in chopped pecans until evenly distributed.
05 - Spoon approximately 1 tablespoon of pecan filling into each prepared crust, filling nearly to the top but not overflowing.
06 - Bake for 22-25 minutes until filling is set and crusts are golden brown. The centers should still have a slight jiggle but not be liquid.
07 - Let pies cool in pan for 10 minutes before carefully removing. Transfer to wire rack to cool completely. Serve plain or topped with whipped cream.

# Expert Advice:

01 -
  • Everything that makes pecan pie wonderful, but in two perfect bites
  • The buttery crust-to-filling ratio is honestly unfair
  • People will hover around the baking sheet waiting for them to cool
02 -
  • Overfilling the cups will cause overflow and make removing them a messy disaster
  • The filling continues to set while cooling, so removing them too early will leave you with a puddle
  • Room temperature ingredients work best for the filling, but cold butter is non-negotiable for the crust
03 -
  • Use a kitchen scale to portion dough evenly for consistent baking
  • If your crust edges brown too fast, tent with foil for the last few minutes

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