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Golden Mini Pecan Pies Recipe

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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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/golden-mini-pecan-pies-recipe/