Description
These Mini Pecan Pies are a delightful bite-sized twist on the classic Southern dessert. Made in a mini muffin pan with a buttery pie crust, rich brown sugar filling, and toasted pecans, they are perfect for parties or a sweet treat. The pies feature a pre-baked crust to avoid sogginess and a spiced filling enhanced with vanilla, cinnamon, and nutmeg, finished with a sprinkle of flaky sea salt for a perfect balance of flavors.
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
Toppings
- Coarse sea salt or flaky sea salt for sprinkling
Instructions
- Prepare the Pie Dough: Make your pie dough at least two hours ahead or overnight to allow it to chill thoroughly in the refrigerator. This resting helps prevent shrinkage and makes the dough easier to handle.
- Shape the Mini Crusts: On a floured surface, roll out the dough into a 12-inch circle. Use a 2.75-inch cookie cutter to cut out rounds, re-rolling scraps as needed but working quickly to keep the dough from warming up and becoming delicate. You will get approximately 24 rounds.
- Line the Muffin Pan: Grease a 24-count mini muffin pan lightly with nonstick spray. Fit each dough round into the muffin cup, pressing it gently into the bottom and up the sides to form mini pie shells. Chill the pan for 5–10 minutes while the oven preheats to help the crusts hold their shape.
- Pre-bake the Crusts: Bake the chilled mini crusts at 325°F (163°C) for 7 minutes to set the crust and avoid sogginess from the filling. Remove from oven and increase the oven temperature to 350°F (177°C) for the final bake.
- Prepare the Filling: Melt the butter in a microwave or on the stove and let it cool slightly. In a medium bowl, whisk together the brown sugar, egg, vanilla extract, nutmeg, and cinnamon. Gradually whisk in the melted butter followed by the chopped pecans until fully combined.
- Fill the Mini Pies: Spoon 1 to 2 teaspoons of the prepared filling evenly into each pre-baked dough shell. Sprinkle a pinch of coarse or flaky sea salt on top for a savory balance.
- Bake the Filled Pies: Bake the filled mini pies at 350°F (177°C) for 16 to 18 minutes, watching closely for the crust to just begin browning. Avoid over-baking to keep the filling tender.
- Cool and Serve: Allow the mini pies to cool completely in the pan; this helps the filling set. Use a spoon to carefully lift the pies out. Serve plain or topped with a dollop of whipped cream if desired.
- Storage: Store any leftovers covered at room temperature or refrigerated for up to 3 days, making them perfect for advance preparation or snacking.
Notes
- For the best texture, use an all-butter pie crust for a flaky, rich pastry.
- Chilling the dough before and after shaping prevents shrinking and helps maintain shape during baking.
- Pre-baking the crust is key to avoid soggy bottoms when adding the liquid pecan filling.
- Adding a sprinkle of flaky sea salt on top enhances the sweetness and adds flavor complexity.
- Mini pies can be served warm or at room temperature and pair beautifully with whipped cream or vanilla ice cream.
- Work quickly with the dough as warming it up makes it fragile and tricky to handle.
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 14g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
