Mini pecan pie crusts (Printable Version)
Buttery mini pecan pies baked with a rich, spiced filling and flaky sea salt topping for a delightful treat.
# What You'll Need:
→ Crust
01 -
1 unbaked all-butter pie crust (homemade or store-bought)
→ Filling
02 -
3 tablespoons (0.21 cup) unsalted butter
03 -
1/2 cup packed dark brown sugar
04 -
1 large egg
05 -
1 teaspoon pure vanilla extract
06 -
1/4 teaspoon ground nutmeg
07 -
1/2 teaspoon ground cinnamon
08 -
3/4 cup chopped pecans
→ Finishing
09 -
Coarse or flaky sea salt for sprinkling
# Step-by-Step Guide:
01 -
Chill the pie dough in the refrigerator for at least 2 hours or overnight to ensure proper handling and texture.
02 -
On a floured surface, roll the dough into a 12-inch diameter circle. Cut 2.75-inch rounds using a cookie cutter. Re-roll scraps as needed, working quickly to maintain dough integrity.
03 -
Grease a 24-cup mini muffin pan with nonstick spray. Press each dough round into the cups, shaping the bottom and sides evenly. Refrigerate the pan for 5 to 10 minutes to set the crusts before baking.
04 -
Preheat oven to 325°F. Bake the prepared crusts for 7 minutes to prevent sogginess from the filling. After prebaking, increase oven temperature to 350°F.
05 -
Melt butter and let cool slightly. In a bowl, whisk brown sugar, egg, vanilla, nutmeg, and cinnamon until combined. Incorporate melted butter, then fold in chopped pecans.
06 -
Spoon 1 to 2 teaspoons of filling into each prebaked crust. Sprinkle each with coarse sea salt.
07 -
Bake at 350°F for 16 to 18 minutes until crusts begin to lightly brown. Avoid overbaking to maintain moist filling.
08 -
Allow pies to cool completely in the pan before removing. Serve plain or topped with whipped cream as desired.
# Additional Notes:
01 -
Chilling the dough overnight improves texture and prevents shrinking during baking.
02 -
Use a nonstick spray to ease removal of mini pies from the muffin pan.
03 -
Adding coarse sea salt enhances flavor contrast with the sweet filling.