Bite-sized and adorable, these Mini Pecan Pies are a rich, handheld version of a classic.
While pecan pie is considered a staple at many Thanksgiving and Christmas dinner tables, it’s actually a relative newcomer to mainstream American cuisine. Pecans are native to northern Mexico and the south-central U.S., but it wasn’t until the late nineteenth century that pecan pie became known as a dessert. By the early twentieth century, with the introduction of mass-produced corn syrup (Karo Syrup, which is still in production today), pecan pie started to become more and more popular with home cooks all over the country. The classic filling, rich with butter and vanilla, is held together with the corn syrup and pecan halves, making for a delicious, nutty-sweet ending to many a holiday dinner.
While pecan pie is delicious on its own, it’s rich. Sometimes it’s nice to have a taste of a rich dessert instead of a whole serving. Especially when you have other desserts to enjoy! Mini pecan pies are a great option for holiday parties where you serve handheld desserts, cookie trays, or even just a little indulgence with your afternoon tea or coffee. You get all of the wonderfully rich flavor in a small portion.
You will love making mini pecan pies because you can make them ahead of time—they freeze beautifully. During the busy holiday season, save yourself some headaches and include this in your holiday prep a week or two before you need to serve them. They look cute but taste amazing and rich. The pop of gooey, decadent pecan filling encased in flaky pie crust is a just-right contrast and makes it hard to eat just one! Mini pecan pies are a great option for holiday entertaining and gift-giving.
Tips for chopped pecans
To get the texture right in these mini pecan pies, you want to use chopped or chipped pecans. If you leave the pecans as halves or roughly chopped, you won’t get the gooey-in-the-middle and crackly top veneer that this dessert is known for. For whole or halved pecans, use a knife or chopper to get smaller pieces. You want the pieces smaller than halves but not totally ground. Alternatively, you can look for pre-chopped pecans or pecan chips at your supermarket, usually in the baking aisle with other bagged nuts.
How do I store leftovers?
Leftover mini pecan pies will keep for up to 3-4 days in the refrigerator. Store them in an airtight container to keep any moisture out. Freezing leftovers (or making them ahead) is a great option with these tiny desserts. Flash-freeze them on a baking sheet for about 30 minutes and then pack them into an airtight container or resealable freezer bag. They will keep for up to 3 months in the freezer and defrost quickly at room temperature.
Serving suggestions
To serve, you can offer homemade Whipped Cream or pre-scooped Vanilla Ice Cream. Either works as a delicious, creamy topping. Of course, the mini pies are delicious on their own as well. To continue the mini dessert theme, serve these pies with other tiny treats like Mini Pumpkin Pies and Mini Cupcakes. But you certainly don’t have to wait for Thanksgiving or Christmas to enjoy mini pecan pies; they can be a delicious, rich, sweet treat any time of year!
Mini Pecan Pies
Ingredients
- 1 unbaked pie crust
- 1/3 cup light corn syrup
- 1/4 cup brown sugar
- 1 pinch salt
- 1 1/2 tablespoons unsalted butter melted
- 1 egg lightly beaten
- 3/4 teaspoon vanilla extract
- 1/2 cup chopped pecans
- Whipped cream for garnish, optional
Instructions
- Preheat your oven to 350°F. Grease a 12-cup muffin pan and lightly flour a clean work surface.
- Roll the pie crust into a 12-inch circle. Use a 3-inch cookie cutter to cut out 12 rounds. Gently press each round into a muffin cup so the dough rises slightly up the sides. Refrigerate the dough while making the filling.
- In a bowl, whisk together light corn syrup, brown sugar, salt, melted butter, beaten egg, and vanilla extract until smooth. Stir in the chopped pecans.
- Fill each dough-lined muffin cup with about 1 tablespoon of the pecan filling. Bake at 350°F for 25 minutes, or until the filling is set.
- Allow the mini pies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. If desired, pipe or scoop a small dollop of whipped cream on top of each mini pie.
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