Mini pecan pies are delightful bite-sized treats that combine the rich, nutty flavor of pecans with a sweet, gooey filling, all nestled in a flaky crust. Perfect for holiday gatherings or casual get-togethers, these mini versions of the classic dessert are sure to impress your guests and satisfy your sweet tooth. Let’s dive into this easy and delicious recipe that will have everyone reaching for seconds.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 12 mini pies
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 170
- Protein: 2g
- Carbohydrates: 19g
- Fat: 10g
- Fiber: 1g
- Sugar: 8g
- Sodium: 150mg
Why Make This Mini Pecan Pies
Making mini pecan pies is a fantastic idea for several reasons. First, their small size makes them an ideal dessert to serve at any gathering. They are easy to eat, making them perfect for parties, potlucks, or holiday celebrations. Each bite offers a perfect balance of sweetness and nuttiness, and the flaky crust provides a delightful texture contrast to the creamy filling. Plus, they are quick to whip up, allowing you to spend more time with loved ones and less in the kitchen.
How to Make Mini Pecan Pies
Creating these delicious mini pecan pies is simple and fun. Follow the steps below to bring this treat to life!
Ingredients:
- 1 cup pecan halves
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 pre-made pie crust
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). This ensures your mini pies bake evenly and gives the crust a lovely golden color.
Step 2: Shaping the Crust
Roll out the pie crust on a lightly floured surface and cut it into small circles. The circles should be just large enough to fit into the cups of a mini muffin tin. Gather any scraps to re-roll, if needed.
Step 3: Molding the Crust
Carefully place each pie crust circle into the mini muffin tin. Gently press down to mold the dough to the shape of the tin, ensuring there are no gaps or holes.
Step 4: Mixing the Filling
In a mixing bowl, combine the brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt. Whisk until the mixture is smooth and well-blended. This filling will become the sweet center of your mini pies.
Step 5: Adding the Pecans
Stir in the pecan halves, ensuring they are evenly distributed throughout the mixture. Their crunchy texture brings excitement to the creamy filling.
Step 6: Filling the Crust
Pour the pecan mixture into each pie crust, filling them about 3/4 full. This allows room for the filling to rise slightly while baking.
Step 7: Baking
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them – the filling should be set, and the crust should be golden brown.
Step 8: Cooling
Once baked, remove from the oven and let the mini pecan pies cool in the tin for a few minutes before transferring them to a wire rack. Enjoy their warm, nutty aroma as they cool!
How to Serve Mini Pecan Pies
Serve these mini pecan pies warm or at room temperature. They make a splendid dessert for a buffet or can be plated individually. A dollop of whipped cream or a scoop of vanilla ice cream can elevate them even further. They are also perfect alongside a hot cup of coffee or tea.
How to Store Mini Pecan Pies
Store any leftover mini pecan pies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week. You can also freeze them for up to 3 months! To reheat, simply thaw overnight in the fridge and warm them in the oven at 350°F (175°C) for about 10 minutes.
Expert Tips for Perfect Mini Pecan Pies
- Ensure your pecans are fresh for the best flavor and crunch.
- You can substitute light corn syrup with maple syrup for a unique twist.
- If you want to add more texture, mix in some chopped chocolate or caramel bits with the pecans.
- For a dairy-free version, use coconut oil instead of butter and a plant-based milk substitute in the filling.
Delicious Variations
- Chocolate Mini Pecan Pies: Add chocolate chips to the filling for a rich twist.
- Spiced Pecan Pies: Incorporate a pinch of cinnamon or nutmeg to the filling for added warmth.
- Nut-Free Variation: Replace pecans with sunflower seeds for a nut-free option that still packs a punch.
Frequently Asked Questions
- Can I make the crust from scratch? Absolutely! You can make a simple pie crust using flour, butter, water, and a pinch of salt.
- How do I know when the mini pies are done? The filling should be set, and the crust should appear golden brown. A toothpick inserted in the filling should come out clean.
- Can I double the recipe? Yes! Simply double the ingredients and use multiple mini muffin tins, or bake them in batches.
- What can I substitute for corn syrup? Maple syrup or agave nectar work well as alternatives to corn syrup.
- Can I use other nuts? Yes, substitute pecans with walnuts or almonds for a different flavor profile.
Conclusion
Mini pecan pies are a delightful treat that is not only delicious but also easy to make. Their charming bite-sized portions make them perfect for any occasion, from holiday parties to casual get-togethers. With this simple recipe, you’ll create little pockets of flavor that will enchant your family and friends. So gather your ingredients, don your apron, and let these mini desserts fill your home with sweet aromas and happy moments. Enjoy every bite!
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Mini Pecan Pies
- Total Time: 40
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Delightful bite-sized treats combining rich pecans with a gooey filling, perfect for gatherings.
Ingredients
- 1 cup pecan halves
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 pre-made pie crust
Instructions
- Preheat the oven to 350°F (175°C).
- Roll out the pie crust and cut into small circles.
- Place each pie crust circle into a mini muffin tin.
- In a bowl, mix brown sugar, corn syrup, melted butter, eggs, vanilla, and salt until smooth.
- Stir in pecan halves.
- Pour mixture into each pie crust, filling them about 3/4 full.
- Bake for 20-25 minutes until set and crust is golden.
- Cool in the tin for a few minutes before transferring to a wire rack.
Notes
Serve warm or at room temperature; perfect with whipped cream or ice cream. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 170
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
