Description
These Mini Pecan Pies are perfect bite-sized treats made with a buttery pie crust and a rich, sweet pecan filling spiced with cinnamon and nutmeg. Baked in a mini muffin pan, they create delicious, perfectly portioned pies with a crisp crust and gooey filling, ideal for holidays or anytime snacking.
Ingredients
Scale
Pie Crust
- 1 unbaked pie crust (or 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 Dough: Make your pie dough at least 2 hours before starting or preferably the night before to allow it to chill well in the refrigerator. This chilling helps the crust hold shape during baking.
- Shape the Mini Crusts: On a floured surface, roll out the chilled dough into a 12-inch circle. Use a 2.75-inch (7cm) cookie cutter to cut out rounds for the mini pies. Re-roll scraps as needed but work quickly since room temperature softens the dough.
- Fit Dough into Pan: Grease a 24-count mini muffin pan with nonstick spray. Press each dough round into the mini muffin cups, flattening the bottom and pushing up the sides to form mini crusts. Chill the pan with dough for 5-10 minutes while preheating the oven to 325°F (163°C).
- Pre-bake the Crusts: Bake the mini crusts for 7 minutes at 325°F to set the dough and prevent sogginess from the filling. After this, increase oven temperature to 350°F (177°C).
- Make the Filling: Melt the butter and allow it to cool slightly. In a bowl, whisk the brown sugar, egg, vanilla, nutmeg, and cinnamon until combined. Whisk in the melted butter, then fold in the chopped pecans.
- Fill the Mini Pies: Spoon 1-2 teaspoons of the prepared filling into each pre-baked crust. Sprinkle each with a pinch of coarse or flaky sea salt for a balanced sweet and salty flavor.
- Bake the Mini Pies: Bake at 350°F (177°C) for 16-18 minutes until the crusts just begin to brown and the filling is set. Avoid overbaking to keep a gooey texture.
- Cool and Serve: Allow pies to cool completely in the pan before removing. A spoon can help lift them out. Serve plain or topped with whipped cream for extra indulgence.
- Storage: Keep leftovers covered at room temperature or refrigerated for up to 3 days to maintain freshness.
Notes
- For best results, use an all-butter pie crust to enhance flavor and flakiness.
- Chilling the dough before baking prevents shrinking and cracking.
- Adjust the amount of pecan filling per crust if you prefer more or less filling.
- Sprinkling sea salt enhances the sweet pecan flavor and adds a delightful crunch.
- Mini pies can be frozen after baking and thawed before serving for make-ahead convenience.
- Serve with whipped cream or vanilla ice cream for a classic combination.
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 12g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
