Mini Pecan Pies Bite Sized (Print View)

Rich, buttery bite-sized pecan treats with flaky crusts and sweet nutty filling, ideal for entertaining.

# 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

# How To Make It:

01 - Preheat oven to 350°F. Grease a 12-cup mini muffin pan thoroughly with butter or cooking spray.
02 - In a mixing bowl, combine flour and salt. Cut in cold cubed butter using a pastry blender or fingers until mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, mixing until dough just comes together.
03 - Roll out dough on a 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 the dough covers the bottom and sides evenly.
04 - In a separate bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla, and salt until completely smooth. Fold in chopped pecans until evenly distributed.
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, or until the filling is set and the crust edges are golden brown. The centers should still have a slight jiggle but not be liquid.
07 - Let cool in the pan for 10 minutes to set. Carefully run a knife around the edges and remove each pie to a wire rack. Cool completely before serving. Optionally top with whipped cream.

# Expert Hints:

01 -
  • They deliver that perfect pecan pie experience in just two bites
  • The crust-to-filling ratio is actually superior to regular pies
  • You can eat three and nobody judges you
02 -
  • The filling continues to set as it cools, so do not overbake
  • Room temperature ingredients incorporate more smoothly than cold ones
03 -
  • Use a 3-inch round cutter or the rim of a glass for perfectly sized crust circles
  • Work quickly with the dough to keep it cold and prevent shrinking

Go Back