Mini Pecan Pies
Delightful bite-sized treats combining rich, buttery pecan flavors with a flaky crust, perfect for any gathering.
Ingredients
For the crust
- 1.5 cups all-purpose flour Forms the tender and flaky crust.
- 0.5 cup butter (cold and cubed) Adds creamy quality to the crust.
- 2 tablespoons sugar Enhances flavor of the crust.
- 2 tablespoons ice-cold water Helps bring the dough together.
For the filling
- 1 cup pecans (chopped) Adds crunch and warmth.
- 0.75 cup brown sugar (packed) Provides deep caramel-like sweetness.
- 0.5 cup light corn syrup Gives gooey texture.
- 3 large eggs (lightly beaten) Provides structure and richness.
- 1 teaspoon vanilla extract Rounds off sweet flavors.
Instructions
Make the Crust
- Combine flour, sugar, and a pinch of salt in a mixing bowl. Add cold cubed butter and work until mixture resembles coarse crumbs. Gradually add ice-cold water and mix gently until dough forms. Wrap in plastic wrap and chill for at least 30 minutes.
Prepare the Filling
- Preheat the oven to 350°F (175°C). Combine chopped pecans, brown sugar, corn syrup, beaten eggs, and vanilla extract in a bowl. Mix well until glossy and smooth.
Shape the Crust
- Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut circles that fit into a mini muffin tin and press each circle into the greased muffin pan.
Fill and Bake
- Pour the pecan filling into each crust, filling them about 3/4 full. Bake for 20 to 25 minutes until filling is set and crust is golden.
Cool and Serve
- Allow mini pecan pies to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
Ensure butter is cold for best flaky texture. Don’t skip chilling the dough to maintain its shape. Toast pecans slightly for enhanced flavor.