Description
These Mini Pecan Pies are bite-sized delights made with a flaky pie crust filled with a rich, buttery pecan filling. Perfect for parties or a sweet treat, they are baked in a mini muffin pan to create perfectly portioned, individual pies with just the right balance of crisp crust and gooey filling topped with a sprinkle of coarse sea salt for an elevated flavor twist.
Ingredients
Scale
Pie Crust
- 1 unbaked pie crust (store-bought or homemade all-butter pie crust)
Filling
- 3 Tablespoons (43g) unsalted butter
- 1/2 cup (100g) packed dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3/4 cup (100g) chopped pecans
- Coarse sea salt or flaky sea salt for sprinkling
Instructions
- Prepare the pie crust: Make pie dough the night before to allow it to chill in the refrigerator for at least 2 hours. This chilling step is essential for handling the dough easily and achieving a flaky crust.
- Shape the mini crusts: Roll the chilled dough on a floured surface into a 12-inch circle. Cut out 2.75-inch rounds using a cookie cutter and gently reshape any cracking edges. You should get about 24 rounds. Work quickly to keep the dough cold and manageable.
- Line the muffin pan: Grease a 24-count mini muffin pan well with nonstick spray. Press each dough round firmly into the muffin cups, shaping the dough up the sides. Chill the pan with the dough for 5–10 minutes to help the crusts hold their shape.
- Pre-bake the crusts: Preheat oven to 325°F (163°C). Bake the crusts for 7 minutes to set the bottom and prevent sogginess from the filling. Then raise the oven temperature to 350°F (177°C) for the filling bake.
- Make the filling: Melt the butter and let it cool slightly. Whisk together brown sugar, egg, vanilla, nutmeg, and cinnamon in a bowl. Gradually whisk in the melted butter, then fold in the chopped pecans.
- Fill the crusts: Spoon 1–2 teaspoons of filling into each pre-baked mini crust. Sprinkle the tops with coarse or flaky sea salt for a perfect salty-sweet combination.
- Bake the mini pies: Bake at 350°F (177°C) for 16–18 minutes. Watch closely to avoid over-baking; the crust should become lightly browned and the filling set.
- Cool and serve: Let the mini pecan pies cool completely in the pan before removing. Use a spoon to gently lift them out. Serve plain or topped with whipped cream if desired. Store leftovers covered at room temperature or refrigerated for up to 3 days.
Notes
- Make Ahead & Freezing: Prepare pie dough up to 5 days ahead refrigerated or freeze up to 3 months. Do not prepare filling in advance as butter will solidify. Freeze baked pies layered with parchment in airtight container for up to 3 months; thaw at room temp.
- Special Tools: Rolling Pin, 2.75-inch round cookie cutter, 24-count mini muffin pan, glass bowls, whisk, coarse or flaky sea salt.
- Pie Crust Yield: Recipes linked make 2 crusts; only 1 crust needed here. Freeze extra dough for future use.
- Filling Yield: This amount fills 24 mini pies; to make a full 9-inch pecan pie, double ingredients and consider adding liquid sweetener to maintain moisture.
- Scaling for 12-Count Muffin Pan: Use a 3.75–4 inch cookie cutter and pre-bake crusts for 10 minutes at 325°F (163°C). Fill with a heaping tablespoon of filling and bake 22–23 minutes at 350°F (177°C).
Nutrition
- Serving Size: 1 mini pecan pie (about 30g)
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
