Mini pecan pies baked

These mini pecan pies are the perfect bite-sized treat for any occasion, offering all the rich, nutty flavor of a classic pecan pie in a convenient, portable form. Whether you’re baking for a holiday gathering or a cozy night in, these little pies are sure to impress with their buttery crust and gooey, perfectly spiced filling.

I first made these on a crisp fall afternoon, and they quickly became a favorite in my house. Everyone loves how easy they are to share and how they deliver that nostalgic pecan pie taste with less fuss.

Ingredients

• Unbaked pie crust or all butter pie crust: ensures a flaky, buttery base& choose a high-quality crust or make your own for the best texture
• Unsalted butter: adds richness to the filling and helps with the caramelization
• Dark brown sugar packed firmly: deep molasses notes enhance the overall flavor
• Large egg: binds the filling together for a custardy texture
• Pure vanilla extract: elevates the sweetness and adds warmth
• Ground nutmeg: provides a gentle spice that pairs perfectly with pecans
• Ground cinnamon: classic warming spice essential to pecan pie flavor
• Chopped pecans: give the pies their crunch and signature nutty taste& use fresh nuts for the best flavor
• Coarse or flaky sea salt for sprinkling: balances sweetness and adds a subtle crunch on top

Instructions

Savor the Pie Crust Preparation:

Begin by ensuring your pie dough is well chilled. Make the dough the night before or at least two hours ahead and keep it refrigerated. This chilling is crucial for a tender crust that won’t shrink or get tough in the oven.

Shape the Mini Crusts:

Lightly flour your work surface and roll out the dough into a large 12-inch circle. If edges crack as you work, gently press them back together with warm hands. Using a 2.75-inch cookie cutter, cut as many rounds as possible, re-rolling scraps quickly to maintain dough temperature. You should have about 24 rounds.

Fit Dough Into the Mini Muffin Pan:

Generously grease a 24-count mini muffin pan with nonstick spray. Carefully place each round into a muffin cup and press dough flat into the bottom and up the sides. Chill the filled pan in the fridge for 5 to 10 minutes while preheating your oven& this helps the crusts keep their shape during baking.

Pre-Bake the Crusts:

Heat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Bake the chilled crusts for 7 minutes. This step prevents soggy bottoms and ensures the crust gets a head start on baking before the filling is added.

Prepare the Filling:

Melt the unsalted butter and allow it to cool slightly. In a medium bowl, whisk together brown sugar, egg, vanilla, nutmeg, and cinnamon until fully combined. Slowly add in the melted butter, mixing well, then fold in the chopped pecans.

Assemble the Mini Pies:

Spoon 1 to 2 teaspoons of the pecan filling into each pre-baked crust. Sprinkle a small pinch of coarse or flaky sea salt on top to enhance the flavors.

Bake to Perfection:

Increase the oven temperature to 350 degrees Fahrenheit (177 degrees Celsius). Bake the filled mini pies for 16 to 18 minutes or until the crust starts to turn a light golden brown. Watch carefully to prevent over-baking, as you want the filling to set but remain gooey.

Cool Before Serving:

Allow the mini pies to cool completely in the pan. This makes it easier to remove them without breaking. Use a spoon to gently lift them out. Serve as is or add a dollop of whipped cream for extra indulgence.

These mini pecan pies highlight my favorite ingredient, pecans, which always remind me of family gatherings at grandma’s house. Watching the filling bubble up as it bakes and the buttery crust turn golden never gets old. Adding just a sprinkle of sea salt on top transforms each bite, balancing sweetness and enhancing the nutty notes.

Storage Tips

Store these mini pecan pies in an airtight container at room temperature for up to three days. If you want them to last longer, the refrigerator works well but can slightly firm up the filling. Bring pies back to room temperature before serving for the best texture.

Ingredient Substitutions

If you do not have pie crust handy, a store-bought shortcrust pastry or even refrigerated biscuit dough can work in a pinch, although texture will slightly differ. Maple syrup or honey can replace some or all of the brown sugar for a different sweetness profile. Walnuts can substitute for pecans if preferred.

Serving Suggestions

These mini pies are fantastic on their own or paired with a scoop of vanilla ice cream or a dollop of freshly whipped cream. They also make a charming dessert when served alongside a cup of coffee or chai for a cozy afternoon treat.

Seasonal Adaptations

For a festive twist during winter holidays, try adding a pinch of ground cloves or allspice to the filling. In fall, consider mixing in a splash of bourbon or a spoonful of pumpkin puree for seasonal flair. These changes bring new life to the classic recipe without complicating the process.

These mini pecan pies combine rich flavor with easy preparation, making them a delightful treat to share any time. Enjoy the nostalgic taste with none of the fuss.

FAQs about Recipes

→ What type of crust works best for mini pecan pies?

A buttery, all-butter pie crust or your preferred unbaked pie dough works well for these mini pecan pies, offering a crisp and tender base.

→ Why should the crust be pre-baked before filling?

Pre-baking the crust helps prevent sogginess by setting the bottom, ensuring a crisp texture once baked with the filling.

→ How can I prevent the dough from cracking when shaping mini crusts?

Work quickly and use warm hands to gently press and smooth any cracks after cutting the dough rounds to maintain their shape.

→ What is the role of flaky sea salt in these pies?

Sprinkling flaky sea salt on top before baking enhances the flavor by balancing the sweetness with a subtle savory touch.

→ How should mini pecan pies be stored?

Store them covered at room temperature or in the refrigerator for up to three days to maintain freshness and texture.

→ Can I add toppings before serving?

Yes, a dollop of whipped cream complements the warm spices and richness of the pecan filling beautifully.