Mini Pecan Pies Recipe
Bite-sized pecan pies with buttery shortbread crust and rich pecan filling. Perfect for parties and holiday gatherings with authentic Southern flavor in individual portions.
Ingredients
- For the Shortbread Crust:
- 2 cups all-purpose flour spoon and level for accuracy
- 1 cup brown sugar packed (light or dark brown sugar works)
- 1 cup cold butter cut into small pieces
- For the Pecan Filling:
- 5 large eggs room temperature preferred
- 1 cup dark corn syrup creates rich, deep flavor
- ⅔ cup granulated sugar balances the corn syrup sweetness
- 1 teaspoon vanilla extract pure vanilla recommended
- ⅛ teaspoon salt enhances overall flavor
- 2 cups chopped pecans roughly chopped, not finely ground
Instructions
- Preparing the Shortbread Crust:
- Preheat your oven to 350°F and lightly spray two 12-cup muffin tins with cooking spray.
- Combine the flour and packed brown sugar in a medium mixing bowl. Use a whisk to break up any lumps in the brown sugar.
- Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter pieces should be about the size of small peas.
- Press approximately 2 tablespoons of the mixture into each muffin cup. Press firmly to create a solid base and slightly up the sides. The crust should be even and compact.
- Bake the crusts for 12-15 minutes until they're lightly golden around the edges. Remove from the oven and immediately reduce the temperature to 275°F.
- Creating the Pecan Filling:
- While the crusts bake, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt in a large bowl. Mix until completely smooth and well combined.
- Stir in the chopped pecans until they're evenly distributed throughout the mixture. The pecans should be well-coated with the custard base.
- Divide the pecan mixture evenly among the baked crusts. Each cup should be filled about ¾ full, leaving room for the filling to puff slightly during baking.
- Bake at 275°F for 20-25 minutes until the filling is just set. The centers should still have a slight jiggle when gently shaken.
- Cool the pies in the muffin tins for 10 minutes before carefully removing them. Use a thin knife to loosen the edges if needed.
Notes
Temperature Control: The two-temperature method is essential. The higher temperature sets the crust, while the lower temperature gently cooks the custard filling without curdling.
Butter Consistency: Keep your butter cold until ready to use. Room temperature butter will create a different texture that won't hold together as well.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.
Variations: Try chocolate pecan (add 2 tbsp cocoa powder), bourbon pecan (replace vanilla with 1 tbsp bourbon), or maple pecan (substitute ¼ cup corn syrup with maple syrup).
Make-Ahead: These pies actually taste better the next day as flavors meld together. Make up to 2 days ahead.
Butter Consistency: Keep your butter cold until ready to use. Room temperature butter will create a different texture that won't hold together as well.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.
Variations: Try chocolate pecan (add 2 tbsp cocoa powder), bourbon pecan (replace vanilla with 1 tbsp bourbon), or maple pecan (substitute ¼ cup corn syrup with maple syrup).
Make-Ahead: These pies actually taste better the next day as flavors meld together. Make up to 2 days ahead.
