Description
These Mini Pecan Pies are perfect bite-sized treats made with a flaky, buttery pie crust filled with a rich, sweet pecan filling spiced with cinnamon and nutmeg. Baked in a mini muffin pan, these pies have a delightful crunch topped with coarse sea salt, perfect for holiday gatherings or anytime you crave a classic pecan pie in a fun, small format.
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
- Coarse sea salt or flaky sea salt for sprinkling
Instructions
- Prepare the Pie Dough: Make your pie dough in advance, ideally the night before, allowing it to chill in the refrigerator for at least 2 hours to firm up properly.
- Shape the Mini Crusts: On a floured surface, roll out the chilled dough into a 12-inch circle. Use a 2.75-inch round cookie cutter to cut out dough rounds. Re-roll scraps quickly as dough warms easily. Aim for about 24 rounds.
- Line the Muffin Pan: Grease a 24-count mini muffin pan with nonstick spray. Press each dough round into the muffin cavities, shaping it up the sides. Chill the pan with the dough for 5–10 minutes while preheating the oven.
- Pre-Bake the Crusts: Preheat oven to 325°F (163°C). Bake the mini crusts for 7 minutes to ensure a crisp bottom that won’t get soggy from the filling. After pre-baking, increase oven temp to 350°F (177°C).
- Make the Filling: Melt butter in the microwave or on stove and let cool slightly. In a bowl, whisk together brown sugar, egg, vanilla extract, nutmeg, and cinnamon. Stir in the melted butter and then fold in the chopped pecans.
- Fill the Crusts: Spoon 1–2 teaspoons of the pecan filling into each warm crust. Sprinkle with coarse or flaky sea salt.
- Bake the Mini Pies: Bake for 16–18 minutes at 350°F (177°C) until the crusts are lightly browned and the filling is set but not overcooked.
- Cool and Serve: Let the mini pies cool completely in the pan to set. Use a spoon to remove them easily. Optionally, top with whipped cream before serving.
Notes
- Make Ahead & Freezing: Pie dough can be refrigerated up to 5 days or frozen up to 3 months. Filling should be made fresh to avoid butter solidifying.
- To freeze finished pies, cool completely then layer with parchment paper and freeze for up to 3 months. Thaw at room temperature before serving.
- Special Tools: Recommended are a rolling pin, a 2.75-inch round cookie cutter, and a 24-count mini muffin pan.
- The filling quantity fits 24 mini pies; to make a full 9-inch pie, adjust recipe and include a liquid sweetener to maintain moisture.
- For a 12-count standard muffin pan, use a larger 3.75–4 inch cutter, pre-bake crusts for 10 minutes, fill with about 1 tablespoon of filling, and bake for 22–23 minutes at 350°F (177°C).
Nutrition
- Serving Size: 1 mini pecan pie (about 30g)
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.2g
- Protein: 2g
- Cholesterol: 35mg
