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These mini pecan pies offer a delightful twist on the classic southern dessert with a rich buttery shortbread crust and a sweet, gooey pecan filling. Perfect for holidays or any special occasion when you want a crowd-pleasing treat in bite-sized form.
I made these for my first Thanksgiving as a hostess and they quickly became the highlight dessert that everyone keeps asking me to bring back year after year.
Ingredients
- All purpose flour: combining structure and tenderness for the crust choose unbleached for best results
- Brown sugar: adding moisture and a deep caramel flavor opt for packed dark brown sugar for richness
- Cold butter: provides flakiness and a tender crumb slice and chill it for easier cutting into the flour
- Large eggs: bind the filling and add richness fresher eggs yield the best texture
- Dark corn syrup: ensures a smooth and glossy filling imparts that classic pecan pie sweetness
- Granulated sugar: balances the syrup with sweetness ensure even measuring for consistent results
- Vanilla extract: enhances all the flavors select pure vanilla extract rather than imitation
- Salt: cuts sweetness and boosts depth just a tiny amount is enough
- Chopped pecans: for that signature crunch and nutty taste use fresh, lightly toasted pecans if possible for extra aroma
Step-by-Step Instructions
- Sauté the Aromatics:
- Preheat your oven to 350 degrees and lightly spray two 12 cup muffin tins with non-stick cooking spray. This ensures you won’t struggle later removing the pies.
- Make the Buttery Shortbread Crust:
- In a medium mixing bowl, combine all purpose flour and packed brown sugar thoroughly. Using a pastry cutter or your fingertips, cut the chilled butter into the flour mixture until it resembles coarse crumbs. Press this crumbly dough firmly and evenly into each muffin cup forming the crust base. Bake for 8 to 10 minutes until the edges just begin to turn golden. Remove the tins from the oven and reduce temperature to 275 degrees to prepare for the filling stage.
- Prepare the Pecan Pie Filling:
- While the crust bakes, whisk large eggs, dark corn syrup, granulated sugar, vanilla extract, and salt in a bowl until completely combined and smooth. Stir in the chopped pecans, making sure they are well coated with the liquid mixture.
- Assemble and Bake the Pies:
- Spoon the pecan filling evenly over each pre-baked crust so they are nearly full. Place back in the oven set at 275 degrees and bake for 30 minutes. The filling should be set around the edges but still slightly jiggly in the center. Remove and allow pies to cool completely on a wire rack. Cooling makes it easier to remove them from the muffin tin without breaking.
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Pecans are my favorite part of this recipe as they add wonderful texture and flavor. I remember the first time my grandma shared her pecan pie recipe and how this mini version lets me recreate that special memory in smaller bites perfect for any gathering.
Storage Tips
Store these pies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them wrapped in plastic wrap or foil and consume within a week. To enjoy again, bring to room temperature or warm gently in the oven.
Ingredient Substitutions
Maple syrup can replace dark corn syrup for a more natural sweet flavor but expect a slightly different texture. Use coconut sugar instead of brown sugar to add a deeper caramel note with less sweetness. For a gluten free crust, substitute all purpose flour with a 1 to 1 gluten free baking flour blend.
Serving Suggestions
Serve these pies warm with a tablespoon of freshly whipped cream or a scoop of vanilla bean ice cream. They are also excellent paired with a drizzle of caramel sauce or sprinkled with flaky sea salt to amplify the buttery sweetness.
Cultural and Historical Context
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Pecan pie is a beloved American classic particularly popular in southern states during the fall and winter holidays. Its origins trace back to indigenous nuts used by Native Americans combined with settlers’ baking traditions. Mini versions like these make the dessert more accessible and perfect for modern entertaining.
Recipe FAQs
- → What makes the crust buttery and flaky?
Using cold butter cut into the flour and brown sugar mixture creates a coarse, crumbly texture that bakes into a tender and flaky crust.
- → How can I prevent the filling from cracking?
Baking the filling at a lower temperature after the crust sets allows it to cook gently, helping the filling stay smooth and intact.
- → Why use dark corn syrup in the filling?
Dark corn syrup adds rich caramel notes and helps achieve a glossy, chewy texture that complements the pecans.
- → Can I make these mini pies ahead of time?
Yes, they can be baked in advance and stored covered at room temperature or chilled for a few days before serving.
- → What is the best way to remove the pies from the muffin tins?
A light coating of non-stick spray and allowing the pies to cool slightly makes it easier to gently lift them out without breaking.