Mini Pecan Pies bring the classic, rich flavors of traditional pecan pie into perfectly portioned, bite-sized treats. These little pies deliver buttery crusts filled with sweet, nutty pecan filling, making them an ideal dessert for holidays, parties, and special family gatherings. Their delightful texture and irresistible caramel-like flavor make them a favorite for both kids and adults.
Mini Pecan Pies:
These mini versions capture everything we love about the classic pecan pie but offer convenience and charm in every bite. They bake quickly, serve easily, and create a beautiful display on dessert tables. Whether enjoyed warm or chilled, Mini Pecan Pies provide a wonderful balance of crunch and sweetness.
History:
Pecan pie is a cherished Southern dessert that dates back to the late 1800s, when pecans became widely available across the American South. The recipe evolved through generations, combining sugar syrups, eggs, and pecans to create its signature gooey sweetness. Mini Pecan Pies are a modern variation designed for easy serving and portion control. While they keep the traditional flavors intact, their petite size makes them perfect for gatherings, potlucks, and festive celebrations.
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Mini Pecan Pies
Ingredients
- 2 ready-made pie crusts or mini tart shells
- 1 cup chopped pecans
- ½ cup light corn syrup or maple syrup
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 large egg
- Extra pecan halves for topping (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Cut pie crust into small circles and press into mini muffin tins.
- In a bowl, mix brown sugar, syrup, butter, vanilla, salt, and egg.
- Stir until smooth and well combined.
- Add chopped pecans and mix gently.
- Spoon filling into each mini crust, leaving a little space at the top.
- Add a pecan half on top if desired.
- Bake for 20–25 minutes until filling sets and crust turns golden.
- Let pies cool completely before removing from the pan.
Notes
- Use fresh pecans for best flavour.
- Avoid overfilling to prevent spillover.
- Cool pies fully for clean removal.
- Maple syrup adds deeper flavor if used instead of corn syrup.
- Store in an airtight container to keep them fresh.
Tips for Mini Pecan Pies:
- Toast pecans lightly before adding for extra nuttiness.
- Use a cookie cutter for evenly sized crust circles.
- Brush crust with egg wash for a glossy finish.
- Freeze baked pies for up to 2 months.
- Warm pies for 10 seconds before serving for a softer filling.
FAQ’s for Pecan Pies:
Q: Can I make Mini Pecan Pies ahead of time?
Yes. They keep well for several days in an airtight container.
Q: Can I replace corn syrup?
You can use maple syrup, honey, or golden syrup for natural sweetness.
Q: Can I use store-bought mini pie shells?
Absolutely. They save time and work perfectly in this recipe.
Q: How do I prevent soggy bottoms?
Pre-bake the crusts for 5 minutes before adding filling.
Q: Can I make them gluten-free?
Use gluten-free crusts or almond flour crust alternatives.
Conclusion:
Mini Pecan Pies are the perfect combination of crunchy pecans, sweet filling, and buttery crust in a bite-sized dessert. They’re simple to prepare, easy to serve, and full of classic Southern charm. Ideal for holidays, parties, and sweet cravings, these mini pies are sure to become a favorite treat at every celebration.