In a world where dessert reigns supreme, imagine sinking your teeth into a tiny treasure of buttery goodness. Mini pecan pies offer a delightful crunch and sweet filling that makes every bite feel like a celebration. The aroma wafting through your kitchen will have everyone asking for seconds before the first batch even cools.
These little wonders remind me of my grandmother’s holiday gatherings. She would whip up batches of these delectable treats while regaling us with tales of her mischievous cat, Mr. Whiskers. As we devoured the mini pecan pies, we shared laughter and stories that we still cherish today. These moments made every holiday special and filled our hearts as much as our bellies.
Why You'll Love This Recipe
- The ease of preparation means you can whip these up in no time at all.
- Flavors of rich caramelized sugar and crunchy nuts combine beautifully in every bite.
- These mini masterpieces are visually stunning and perfect for any dessert table.
- Their versatility allows them to shine at parties or cozy nights in alike.
I once brought a tray of these mini pecan pies to a potluck, and people were practically fighting over the last few pieces!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Pie Crust: Use store-bought or homemade crust; either works well for these little delights.
- Pecans: Toasted for added flavor; choose fresh ones for the best results.
- Brown Sugar: Provides that rich sweetness that pairs perfectly with the nuts.
- Granulated Sugar: Balances the flavors nicely; don’t skip it!
- Eggs: Essential for binding the filling together; use large eggs for consistency.
- Vanilla Extract: A splash enhances the overall flavor profile remarkably.
- Corn Syrup: Adds moisture and that signature gooeyness to each bite.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures your mini pecan pies bake evenly and turn golden brown.
Prepare the Pie Crusts: Roll out your pie crust on a floured surface. Cut out circles slightly larger than your muffin tin’s cups; this will create lovely edges when baked.
Toast the Pecans: Place chopped pecans on a baking sheet and toast them in the oven for about 5-7 minutes until fragrant. This step amplifies their nutty flavor beautifully.
Mix the Filling Ingredients: In a bowl, whisk together brown sugar, granulated sugar, corn syrup, eggs, vanilla extract, and melted butter until smooth. The mixture should be glossy and inviting.
Assemble Your Mini Pies: Press each pie crust circle into a muffin tin cup. Fill each with the prepared filling until they’re about ¾ full—leave some space for puffing up during baking.
Bake to Perfection: Bake your mini pecan pies in the preheated oven for 20-25 minutes or until they’re set but still slightly jiggly in the center. Let them cool before removing from the tin.
Creating these delightful mini pecan pies is not just about following steps; it’s about savoring every moment as you fill your kitchen with love and laughter!
You Must Know
- Mastering mini pecan pies means understanding their sweet, nutty balance.
- Use fresh pecans for the best flavor.
- Keep an eye on baking time to avoid overcooking; they should be golden and set.
- Enjoy the delightful aroma wafting through your kitchen!
Perfecting the Cooking Process
Start by prepping the crust first, then move on to the filling while it chills. Bake them together for optimal texture and flavor.
Add Your Touch
Feel free to swap in walnuts or add a splash of bourbon for a kick. A hint of chocolate can also elevate the flavor profile beautifully.
Storing & Reheating
Store mini pecan pies in an airtight container at room temperature for up to three days. Reheat gently in a warm oven to maintain that delightful crispness.
Chef's Helpful Tips
- When making mini pecan pies, use room temperature ingredients for better blending and texture.
- Be cautious not to overfill—too much filling can overflow and create a sticky mess.
- Always let them cool completely before serving for the best experience!
It’s always a joy when my friends gather around, eyes wide as they dive into these mini pecan pies. Their smiles and compliments make all the effort worthwhile!
FAQ
What is the secret to a flaky crust?
Chill your butter and dough before rolling it out for the flakiest crust possible.
Can I freeze mini pecan pies?
Yes, they freeze well; just ensure they’re wrapped tightly to prevent freezer burn.
How do I know when my pies are done baking?
Look for a golden brown color and a firm center; they should not jiggle when shaken.
Mini Pecan Pies
- Total Time: 40 minutes
- Yield: Approximately 12 mini pecan pies 1x
Description
Indulge in these irresistible mini pecan pies, featuring a buttery crust filled with rich, sweet pecan goodness. Perfect for any occasion, they’re sure to impress!
Ingredients
- 1 cup pie crust (store-bought or homemade)
- 1 cup pecans, chopped and toasted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup corn syrup
- 2 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Roll out the pie crust and cut into circles to fit muffin tin cups.
- Toast pecans on a baking sheet for 5-7 minutes until fragrant.
- In a bowl, whisk together brown sugar, granulated sugar, corn syrup, eggs, vanilla extract, and melted butter until smooth.
- Press crust circles into muffin tin cups and fill each with the mixture until about ¾ full.
- Bake for 20-25 minutes until set but slightly jiggly in the center. Allow to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: For added flavor variations, consider substituting walnuts or adding chocolate chips. Store mini pecan pies in an airtight container at room temperature for up to three days.
