Description
These Mini Pecan Pies are delightful bite-sized treats made in a mini muffin pan, featuring a buttery pie crust filled with a rich, gooey pecan filling spiced with cinnamon and nutmeg. Perfect for holiday gatherings or anytime dessert cravings strike, these mini pies offer all the classic flavors of traditional pecan pie in a convenient, sharable size.
Ingredients
Scale
Pie Crust
- 1 unbaked pie crust (store-bought or homemade all-butter pie crust)
Filling
- 3 Tablespoons (43g) unsalted butter
- 1/2 cup (100g) packed dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3/4 cup (100g) chopped pecans
Topping
- Coarse sea salt or flaky sea salt for sprinkling
Instructions
- Prepare Pie Dough: Make sure your pie dough is prepared and chilled in the refrigerator for at least 2 hours or overnight to ensure it is firm and easy to work with when shaping the mini crusts.
- Shape the Mini Crusts: On a floured surface, roll out the dough into a 12-inch circle. Use a 2.75-inch (7cm) cookie cutter to cut out approximately 24 rounds. Press the dough gently but firmly into a greased 24-count mini muffin pan, covering the bottom and sides. Refrigerate the pan for 5-10 minutes to allow the dough to set.
- Pre-Bake Crusts: Preheat the oven to 325°F (163°C). Bake the crusts for 7 minutes to set the bottoms and prevent sogginess. Then increase the oven temperature to 350°F (177°C) while preparing the filling.
- Prepare Filling: Melt the butter and allow it to cool slightly. In a medium bowl, whisk together brown sugar, egg, vanilla extract, nutmeg, and cinnamon. Stir in the melted butter, followed by the chopped pecans until combined.
- Fill Mini Pies: Spoon 1-2 teaspoons of the pecan filling into each partially baked crust. Sprinkle a pinch of coarse or flaky sea salt on top of each filled mini pie to enhance the flavors.
- Bake Filled Pies: Bake at 350°F (177°C) for 16-18 minutes, watching carefully to avoid over-baking. The pies are done when the crust edges turn lightly golden and the filling is set.
- Cool and Serve: Let the mini pies cool completely in the pan to firm up. Use a spoon to carefully remove the pies from the muffin tin. Serve as is or topped with a dollop of whipped cream if desired.
- Storage: Store leftovers covered at room temperature or in the refrigerator for up to 3 days to maintain freshness.
Notes
- Make sure the pie dough is well chilled before cutting and shaping to prevent tearing.
- You can use store-bought pie crust for convenience or prepare your own all-butter crust for richer flavor.
- Press dough edges gently to avoid cracking but try to keep it even for uniform mini pies.
- Don’t overfill the crusts; 1-2 teaspoons of filling per tartlet works best to prevent spills.
- Keep an eye during baking as mini pies can brown quickly at the edges.
- Sprinkling coarse sea salt adds a delightful contrast to the sweetness.
- These mini pies are perfect for entertaining, and leftovers can be gently reheated or enjoyed cold.
Nutrition
- Serving Size: 1 mini pecan pie
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
