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Mini Pecan Pies Recipe

Mini Pecan Pies Recipe
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★★★★★

5.2 from 9 reviews

These Mini Pecan Pies offer a delightful blend of buttery, flaky crust with a rich, sweet pecan filling spiced with cinnamon and nutmeg. Perfectly portioned for individual servings, they are ideal for holiday celebrations or any special occasion, delivering a classic southern dessert experience in a convenient mini format.

Ingredients

Scale

Pie Crust

  • 2 tbsp cold heavy cream (heavy/double cream)
  • 2 large egg yolks (or 2 tbsp lightly beaten whole egg)
  • 1 tsp vanilla bean paste
  • 2 cups (250g) all-purpose flour (plain flour)
  • 4 tbsp powdered sugar (icing sugar)
  • ¼ tsp salt
  • ½ cup + 1 tbsp (125g) unsalted butter, cold and cubed

Filling

  • 1 packed cup (215g) dark brown sugar
  • 2 tbsp cornstarch (cornflour)
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg
  • Pinch of salt
  • ⅓ cup (80ml) maple syrup (or corn syrup)
  • ¼ cup (60g) unsalted butter, melted and cooled
  • 3 large eggs
  • ½ tsp vanilla extract
  • 2 cups (240g) pecans, finely chopped
  • 12 pecan halves (optional, for decoration)

Instructions

  1. Make the pie crust: Combine cold heavy cream, egg yolks, and vanilla bean paste in a small bowl and set aside. In a mixing bowl, sift together powdered sugar, flour, and salt. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter, fingertips, or pulse briefly in a food processor until the mixture resembles coarse crumbs.
  2. Form the dough: Add the cream and egg mixture to the dry ingredients and mix just until the dough begins to come together. Avoid overmixing to keep the crust tender.
  3. Chill the dough: Transfer the crumbly dough onto a large piece of parchment paper, gather it into a ball, flatten slightly into a disc, wrap with parchment, and refrigerate for at least one hour to firm up.
  4. Prepare muffin pan: Grease a standard muffin pan with cake release spray, butter, or shortening, then dust lightly with flour to prevent sticking.
  5. Roll out pastry: On a parchment-lined surface dusted with powdered sugar, roll out the chilled dough thinly in batches. Use a round cutter slightly larger than muffin holes to cut circles.
  6. Form mini pie shells: Place the dough circles into the muffin pan cups and gently press down and up the sides with a pastry tamper or fingers to shape the shells. Chill the shells in the refrigerator for at least 30 minutes while preparing the filling.
  7. Prepare the filling: In a bowl, combine dark brown sugar, cornstarch, cinnamon, nutmeg, and a pinch of salt. Stir to break up any lumps. Add maple syrup, melted butter, and vanilla extract, stirring vigorously. Then beat in the eggs until fully incorporated. Optionally, fold in the finely chopped pecans at this stage for even nut distribution.
  8. Preheat oven: Set the oven to 400°F (200°C), or 360°F (180°C) if using fan-forced heat.
  9. Fill mini pies: Spoon chopped pecans evenly into each chilled pastry shell, filling about halfway. Pour the prepared filling over the nuts, leaving a small gap below the rim to prevent overflow.
  10. Decorate: Optionally top each mini pie with one pecan half for an attractive finish.
  11. Bake pies: Place the muffin pan in the oven and bake for 16-18 minutes, or until the crust turns golden and the filling is set and slightly firm to the touch.
  12. Cool pies: Remove from oven, let cool in the pan for 10 minutes. Run a knife carefully around the edges to loosen and invert the pies onto a wire rack to cool completely.
  13. Serve: Enjoy the mini pecan pies warm or at room temperature. Dust with powdered sugar or cinnamon, or accompany with softly whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Notes

  • For best results, use cold butter and cream when making the crust to achieve a flaky texture.
  • Chilling the dough before rolling and baking helps prevent shrinking and cracking.
  • If preferred, fold the chopped pecans into the filling rather than layering them separately.
  • The mini pies can be made a day ahead and stored in an airtight container at room temperature.
  • Substitute corn syrup with maple syrup for a natural sweetener and added depth of flavor.
  • Ensure not to overfill the pies to avoid filling spillover during baking.
  • Use a pastry tamper or your fingers gently to avoid tearing the dough when shaping shells.

Nutrition

Keywords: mini pecan pies, pecan pies, individual pecan pies, holiday dessert, southern dessert, mini pies, homemade pecan pies

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