Mini Pecan Pies Recipe
Delightful Mini Pecan Pies featuring a buttery cream cheese crust and a rich, classic pecan filling with an optional touch of chocolate. Perfect bite-sized treats for any occasion, baked to golden perfection in a muffin tin.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 mini pecan pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pie Crust
- ½ cup unsalted butter
- 3 ounces cream cheese
- 1⅛ cup all purpose flour
- ¼ teaspoon salt
Pecan Filling
- ½ cup brown sugar
- ¼ cup light or dark corn syrup
- 1 egg
- 1 tablespoon butter (melted)
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ¾ cup chopped pecans
- ½ cup semi-sweet chocolate chips (optional)
- 12 pecan halves (for topping)
Instructions
- Prepare Pie Crust: Cream unsalted butter and cream cheese together in a large mixing bowl until smooth and well combined. Stir in all-purpose flour and salt just until the dough comes together. Shape the dough into a log and wrap tightly in plastic wrap.
- Chill Dough: Refrigerate the dough wrapped in plastic wrap for at least 1 hour to firm up, which will make it easier to slice and shape into mini crusts.
- Make Pecan Filling: In a large mixing bowl, combine brown sugar, corn syrup, egg, and melted butter. Beat the mixture until well incorporated. Stir in salt, vanilla extract, chopped pecans, and chocolate chips if using, ensuring an even distribution.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with cooking spray to prevent sticking.
- Form Mini Crusts: Remove the chilled dough from the refrigerator. Cut the log in half, then each half into two halves, yielding 4 sections. Slice each section into 3 equal pieces to make 12 dough pieces in total. Press each piece evenly into the muffin tin cups, working the dough up the sides to form mini pie crusts.
- Fill and Top: Evenly divide the pecan filling among the 12 crusts. Top each with a pecan half for presentation and extra texture.
- Bake: Bake the mini pies in the preheated oven for 30 minutes or until the crusts turn golden brown and the filling is set.
- Cool and Remove: Allow the pies to cool in the muffin tin for at least 10 minutes. To remove, slide a knife gently around the edges of each pie and carefully lift out to avoid breaking.
Notes
- Chilling the dough is essential for workable crust pieces and a flaky texture.
- Optional chocolate chips add a delightful twist to the traditional pecan pie flavor.
- Use light or dark corn syrup depending on your flavor preference; dark provides a richer taste.
- Be careful not to overfill the mini crusts to avoid spillage during baking.
- Allow pies to cool slightly before removing to ensure they hold their shape.
Keywords: mini pecan pies, bite-sized pecan pies, pecan dessert, holiday treats, cream cheese crust, easy pecan pies
Find it online: https://kitchenbyrita.com/mini-pecan-pies-recipe/
