Mini Pecan Pies Bite Sized (Printable version)

Buttery, bite-sized pecan pies with sweet filling and flaky crust. Perfect for sharing.

# What you'll need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 2-3 tablespoons cold water

→ Pecan Filling

05 - 3/4 cup light brown sugar, packed
06 - 1/2 cup light corn syrup
07 - 2 tablespoons unsalted butter, melted
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 1/4 teaspoon salt
11 - 1 cup pecan halves, chopped

# Directions:

01 - Preheat oven to 350°F. Grease a 12-cup mini muffin pan thoroughly with butter or cooking spray.
02 - In a mixing bowl, combine flour and salt. Cut in cold cubed butter using a pastry cutter or fork until mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, mixing just until dough holds together when pressed.
03 - Roll dough on lightly floured surface to 1/8-inch thickness. Cut twelve 3-inch circles using a round cutter or glass. Gently press each circle into the wells of the mini muffin tin, ensuring dough reaches up the sides.
04 - In a separate bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla, and salt until completely smooth and well combined. Fold in chopped pecans.
05 - Spoon approximately 1 tablespoon of pecan filling into each prepared crust, distributing evenly among all 12 cups.
06 - Bake for 22-25 minutes until filling is set and no longer jiggles in the center, and crusts are golden brown.
07 - Let pies cool in pan for 10 minutes. Carefully run a knife around edges to loosen, then remove to wire rack. Cool completely before serving. Optional: top with whipped cream.

# Expert Tips:

01 -
  • Everything you love about full-sized pecan pie but in adorable, poppable portions that disappear faster than you can bake them
  • The buttery crust stays perfectly crisp while the filling achieves that irresistible gooey, chewy texture that makes pecan pie legendary
02 -
  • Room temperature ingredients mix more smoothly so pull your egg out ahead of time but keep that butter for the crust absolutely freezing cold
  • The filling might look slightly jiggly when you remove the pies from the oven but it will continue to set as they cool so resist the urge to bake longer
03 -
  • If your dough becomes too warm and sticky while working with it, pop the entire muffin tin in the freezer for 5 minutes before baking to help the crust hold its shape
  • Run a thin knife around the edges of the pies while they're still warm in the pan to ensure clean release later

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