These Mini Pecan Pies are bite-sized treats that deliver all the gooey, nutty goodness of a classic pecan pie. With a buttery crust and a rich pecan filling, these little pies are perfect for holidays, parties, or a sweet indulgence any time of the year. Easy to make and even easier to enjoy!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 3-4 tablespoons cold water
For the Filling:
- 1/2 cup light corn syrup
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 cup chopped pecans
Instructions:
- Make the Crust:
- In a food processor or mixing bowl, combine the flour and salt. Add the cold butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs.
- Gradually add the cold water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 350ยฐF (175ยฐC). Grease a mini muffin tin.
- Prepare the Crusts:
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a round cookie cutter (about 3 inches in diameter) to cut out circles.
- Press each circle into the mini muffin tin, forming a small cup.
- Make the Filling:
- In a medium bowl, whisk together the corn syrup, brown sugar, eggs, vanilla, and melted butter until smooth. Stir in the chopped pecans.
- Fill the Crusts:
- Spoon about 1 tablespoon of filling into each crust-lined cup, filling just below the rim.
- Bake:
- Bake for 20-25 minutes, or until the filling is set and the crust is golden brown. Allow the pies to cool in the tin for 5 minutes before transferring to a wire rack.
- Serve:
- Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition (per mini pie, based on 24 mini pies):
- Calories: 150
- Protein: 2g
- Carbohydrates: 18g
- Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 50mg
- Fiber: 1g
- Sugar: 12g
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