Golden Mini Pecan Pies Recipe

Introduction

These golden mini pecan pies are perfect bite-sized treats that combine a buttery crust with a rich, nutty filling. Ideal for holiday gatherings or any time you want a sweet, satisfying dessert in miniature form.

Ingredients

• 1 unbaked pastry shell or all-butter pie dough
• 3 tbsp unsalted butter
• 1/2 cup packed dark brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 3/4 cup chopped pecans
• Coarse sea salt or flaky salt, for sprinkling

Instructions

1. Step 1: Prepare and chill the pie dough. If you’re making the dough yourself, do so the night before and chill it for at least 2 hours. If using store-bought pastry, make sure it is thawed and ready to roll. Cold dough is easier to handle when shaping.
2. Step 2: On a floured surface, roll the chilled dough into a 12-inch circle. Use a 2.75-inch cookie cutter to cut out about 24 rounds, re-rolling scraps as needed. Grease a 24-count mini muffin pan and press each dough round into the cups. Refrigerate for 5–10 minutes to help the crusts hold their shape.
3. Step 3: Preheat the oven to 325°F (163°C). Bake the dough-lined muffin pan for 7 minutes to prevent sogginess. After pre-baking, raise the oven temperature to 350°F (177°C).
4. Step 4: Melt the butter and let it cool slightly. In a bowl, whisk together the brown sugar, egg, vanilla, nutmeg, and cinnamon. Stir in the cooled melted butter, then fold in the chopped pecans.
5. Step 5: Spoon 1–2 teaspoons of filling into each pre-baked crust. Sprinkle coarse sea salt on top for a balanced sweetness.
6. Step 6: Bake the filled pies at 350°F (177°C) for 16–18 minutes until the crusts are lightly browned and the filling is set but still tender.
7. Step 7: Allow pies to cool completely in the pan before removing with a spoon. Serve plain or with whipped cream if desired.

Tips & Variations

• For a richer filling, use dark brown sugar as it adds depth and caramel notes.
• Try adding a splash of bourbon or maple syrup to the filling for an extra layer of flavor.
• If you prefer a crunchier topping, sprinkle extra chopped pecans on top before baking.
• To make mini pies gluten-free, use a store-bought gluten-free pie crust or your favorite homemade version.

Storage

Store leftover mini pecan pies covered at room temperature or in the refrigerator for up to 3 days. To enjoy warmed, heat gently in a low oven or microwave for a few seconds. Avoid overheating to keep the crust tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini pecan pies ahead of time?

Yes, you can prepare the crusts and filling in advance. Pre-bake the crusts, refrigerate them, then fill and bake the pies just before serving for the freshest taste.

What can I use instead of coarse sea salt on top?

If you don’t have coarse sea salt, a light sprinkle of fine salt works too, or omit it entirely if you prefer a sweeter pie without the salty contrast.

Golden Mini Pecan Pies Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

These Golden Mini Pecan Pies are bite-sized delights featuring a buttery, flaky crust filled with a rich, spiced pecan mixture. Perfect for holiday gatherings or a sweet treat, these pies offer a perfect balance of sweet and salty flavors with a tender crust and a gooey, nutty filling.

• Author: Amaya
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 24 mini pecan pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 unbaked pastry shell or all-butter pie dough (see note)

Filling

• 3 tbsp unsalted butter
• 1/2 cup packed dark brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 3/4 cup chopped pecans

Topping

• Coarse sea salt or flaky salt, for sprinkling

Instructions

1. Prepare and Chill the Pie Dough: If making your own all-butter pie dough, prepare it at least 2 hours in advance and chill it to ensure it is cold and easy to handle. If using a store-bought unbaked pastry shell, thaw it so it’s ready to roll.
2. Shape Mini Pie Crusts: Roll the chilled dough into a 12-inch circle on a floured surface. Use a 2.75-inch cookie cutter to cut approximately 24 rounds. Grease a 24-count mini muffin pan with nonstick spray and press dough rounds into each cup, forming mini crusts. Refrigerate the pan with crusts for 5–10 minutes to set their shape while preheating the oven.
3. Pre-Bake the Mini Pie Crusts: Preheat the oven to 325°F (163°C). Bake the dough-lined muffin pan for 7 minutes to prevent sogginess. After baking, increase the oven temperature to 350°F (177°C) for the filling step.
4. Make the Pecan Pie Filling: Melt the unsalted butter in the microwave or on the stovetop and let cool slightly. In a medium bowl, whisk together the dark brown sugar, egg, vanilla extract, nutmeg, and cinnamon. Gradually whisk in the melted butter, then fold in the chopped pecans to complete the filling.
5. Fill and Top the Mini Pies: Spoon 1–2 teaspoons of the pecan filling into each warm, pre-baked crust. Sprinkle a small pinch of coarse sea salt or flaky salt on top of each to enhance the sweetness with a slight salty contrast.
6. Bake the Mini Pecan Pies: Bake the filled pies in the oven at 350°F (177°C) for 16–18 minutes. Remove them when the crusts are lightly browned and the filling is just set but still tender for the best texture.
7. Cool and Serve: Allow the mini pies to cool completely in the pan before gently lifting them out with a spoon. Serve as they are or with a dollop of whipped cream. Store leftovers covered at room temperature or refrigerated for up to 3 days.

Notes

• Use dark brown sugar for a richer and deeper flavor in the filling.
• Chilling the dough helps it hold its shape and prevents shrinking during baking.
• Pre-baking the crust prevents sogginess and ensures a crisp texture.
• Sprinkling coarse salt on top enhances the flavor contrast between the sweet filling and the buttery crust.
• Store leftovers covered to maintain freshness for up to three days at room temperature or in the refrigerator.

Keywords: pecan pies, mini pies, holiday dessert, bite-sized pies, pecan filling, homemade pie crust, easy pecan pies