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Mini Pecan Pies in a Muffin Pan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 146 reviews
  • Author: Villerius
  • Prep Time: 2 hours 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 24 mini pies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Pecan Pies are bite-sized versions of the classic Southern dessert, featuring a flaky buttery crust and a rich, gooey pecan filling with warm spices. Baked in a mini muffin pan, these delightful treats are perfect for holiday parties, desserts, or any special occasion. The combination of buttery crust, caramelized pecan filling, and a sprinkle of coarse sea salt creates a perfect balance of sweet and savory in every small pie.

Ingredients

Scale

Pie Crust

  • 1 unbaked pie crust (or 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

Toppings

  • Coarse sea salt or flaky sea salt for sprinkling

Instructions

  1. Prepare the Pie Dough: Prepare your pie dough in advance, ideally the night before, and chill in the refrigerator for at least 2 hours to ensure it is firm enough for shaping.
  2. Shape the Mini Crusts: On a floured surface, roll the chilled dough into a 12-inch circle. Use a 2.75-inch cookie cutter to cut out rounds from the dough, re-rolling scraps as needed. Quickly place each round into a greased 24-count mini muffin pan, pressing the dough into the bottom and up the sides. Refrigerate the pan for 5–10 minutes to help the crusts set.
  3. Preheat and Pre-bake Crusts: Heat the oven to 325°F (163°C). Pre-bake the small crusts for 7 minutes to prevent sogginess and ensure a crisp bottom. After pre-baking, increase oven temperature to 350°F (177°C).
  4. Make the Filling: Melt the butter and let it cool slightly. In a medium bowl, whisk together brown sugar, egg, vanilla extract, nutmeg, and cinnamon. Gradually whisk in the melted butter and then fold in the chopped pecans.
  5. Fill the Mini Pies: Spoon 1–2 teaspoons of filling into each warm crust, then sprinkle with coarse or flaky sea salt.
  6. Bake the Mini Pies: Bake the filled pies for 16–18 minutes until the crusts are lightly browned and the filling is set but not overcooked.
  7. Cool and Serve: Let the pies cool completely in the muffin pan to firm up. Use a spoon to carefully remove them. Serve plain or topped with whipped cream if desired.
  8. Storage: Store any leftovers covered at room temperature or refrigerated for up to 3 days.

Notes

  • Chilling the dough properly ensures the crust holds its shape and is easier to work with.
  • Pre-baking the crust prevents soggy bottoms from the pecan filling.
  • Use coarse sea salt sparingly to enhance the flavor contrast.
  • Work quickly when cutting and shaping dough to avoid it becoming too soft and delicate.
  • Leftovers are best enjoyed within 3 days for optimal freshness.
  • For a richer flavor, try using an all-butter crust.

Nutrition

  • Serving Size: 1 mini pie
  • Calories: 140
  • Sugar: 9g
  • Sodium: 45mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 35mg

Find it online: https://evelynseats.com/mini-pecan-pies-in-a-muffin-pan-recipe/