Mini Pecan Pies
These Mini Pecan Pies are delightful bite-sized treats filled with a salted pecan mixture, perfect for gatherings.
Equipment
- 24-count mini muffin pan
- cookie cutter
- Mixing Bowls
- whisk
Ingredients
Crust
- 1 crust unbaked pie crust homemade or all butter pie crust
Filling
- 3 Tablespoons unsalted butter
- ½ cup packed dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¾ cup chopped pecans
- coarse sea salt for sprinkling
Instructions
Preparation
- Make pie dough the night before and chill for at least 2 hours.
- Roll the dough into a 12-inch circle and cut 24 rounds using a 2.75-inch cookie cutter.
- Grease a 24-count mini muffin pan and place the dough rounds into the pan. Press them into shape and refrigerate.
- Preheat oven to 325°F (163°C) and pre-bake the crusts for 7 minutes.
- Melt the butter and mix with brown sugar, egg, vanilla, nutmeg, cinnamon, and pecans.
- Spoon 1-2 teaspoons of filling into each warmed crust and sprinkle with salt.
- Bake for 16-18 minutes until the crust is slightly brown.
- Cool completely in the pan before serving, optionally topped with whipped cream.
Notes
The pie dough can be made ahead and stored for up to 5 days or frozen for 3 months. For best flavor, the filling should not be prepared in advance as melted butter solidifies.
Nutrition
Serving: 1mini pieCalories: 150kcalCarbohydrates: 18gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 75mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 80IUCalcium: 10mgIron: 1mg
Tried this recipe?Let us know how it was!