Irresistible Mini Pecan Pies Recipe

Mini pecan pies are like little bites of heaven wrapped in a flaky crust. Imagine a buttery shell cradling a gooey, caramel-like filling studded with crunchy pecans; it’s like a hug for your taste buds. These delightful treats are perfect for any occasion—be it Thanksgiving, a summer barbecue, or just a Tuesday when you need a pick-me-up.

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I still remember the first time I made these mini marvels. I was trying to impress my friends at our annual potluck. They took one bite and immediately declared me the “Dessert Queen.” Not only did I gain royal status, but my home also became the go-to spot for all things sweet. So buckle up; you’re in for an amazing flavor experience!

I once brought these mini pecan pies to a family gathering, and my grandma declared they were “better than her famous recipe.” Now that’s some serious praise coming from her!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pie Crust: Store-bought or homemade, just ensure it’s flaky and tender for that perfect base.
• Pecans: Use fresh pecans; the crunchier they are, the better your pies will taste.
• Brown Sugar: Opt for light brown sugar to enhance the caramel flavor without overpowering it.
• Eggs: You’ll need large eggs; they help bind everything together beautifully.
• Vanilla Extract: Pure vanilla extract adds depth and richness to the filling.
• Butter: Unsalted butter is best; you’ll want to control the saltiness of your filling.
• Salt: Just a pinch enhances all the flavors in this rich dessert.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Pie Crust: Start by preheating your oven to 350°F (175°C). Roll out your pie crust and cut it into small circles that fit your muffin tin.

Fit Crust into Muffin Tin: Gently press each dough circle into the muffin tin cups. Make sure they’re snug but not too tight; we don’t want any crust explosions.

Create Your Filling Mixture: In a bowl, whisk together eggs, brown sugar, melted butter, vanilla extract, and salt until smooth and creamy. The mixture should be glossy and slightly thick.

Add Pecans to Filling: Fold chopped pecans gently into your filling mixture. The more nuts you add, the crunchier each bite will be!

Fill Pie Crusts with Mixture: Carefully pour the filling into each prepared crust until nearly full—leave a little room because they’ll puff up while baking.

Bake Until Golden Brown: Place your muffin tin in the oven and bake for about 20-25 minutes until they’re golden brown on top. Let them cool before serving; patience is key here!

There you have it! A delightful batch of mini pecan pies ready to be devoured. Enjoy every single bite!

Tips

• Use fresh pecans for an unbeatable crunch. Fresh nuts elevate the flavor and texture of your mini pecan pies. I once forgot this and ended up with stale nuts—never again!
• Don’t overfill the crusts. If you pour too much filling, they will overflow and create a mess. Trust me; I learned this the hard way during my first attempt!
• Let them cool completely before serving. This ensures the filling sets properly and enhances the taste, making every bite a delightful experience.

Perfecting the Cooking Process

Start by preparing your crusts while preheating the oven to 350°F. Once crusts are ready, mix your filling and pour it into each shell for even cooking.

Add Your Touch

Feel free to swap out pecans for walnuts or add chocolate chips for a decadent twist. A pinch of sea salt can also enhance sweetness beautifully!

Storing & Reheating

Store mini pecan pies in an airtight container at room temperature for up to three days. To reheat, place them in an oven at 300°F for about 10 minutes.

I remember the first time I made mini pecan pies; my friends devoured them within minutes! The joy on their faces was priceless, motivating me to perfect the recipe further.

FAQ

What is the best type of pecans to use for mini pecan pies?

Fresh, raw pecans provide the best texture and flavor for mini pecan pies.

Can I make mini pecan pies ahead of time?

Yes, you can prepare mini pecan pies a day in advance; just store them properly.

How do I know when my mini pecan pies are done baking?

They should be golden brown on top, and the filling should be slightly set but jiggly.

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Mini Pecan Pies

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• Author: Emma Taylor
• Total Time: 40 minutes
• Yield: Makes about 12 mini pecan pies 1x

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Description

Mini Pecan Pies are delightful bite-sized treats featuring a rich, gooey filling and flaky crust, making them perfect for any gathering or sweet craving.

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Ingredients

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• 1 pie crust (store-bought or homemade)
• 1 cup pecans (chopped)
• 1 cup light brown sugar
• 2 large eggs
• 1/4 cup unsalted butter (melted)
• 1 tsp vanilla extract
• 1/4 tsp salt

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Roll out the pie crust and cut it into small circles; fit them into a muffin tin.
3. In a bowl, whisk together eggs, brown sugar, melted butter, vanilla extract, and salt until smooth.
4. Gently fold in the chopped pecans.
5. Pour the filling into each crust until nearly full.
6. Bake for 20-25 minutes until golden brown. 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: 12g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg