Description
These Easy Mini Pecan Pies are a delightful treat featuring a flaky pie crust filled with a rich, sweet pecan filling. Perfect for any occasion, these bite-sized pies combine toasted pecans with a buttery, caramel-like filling for a crunchy and sweet indulgence that’s quick and simple to make.
Ingredients
Scale
Pie Crust
- 1 package Pie Crusts (Store-bought or homemade)
Filling
- 1 cup Pecan Halves (Toasted)
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar (Coconut sugar can be used as a substitute)
- 1/2 cup Unsalted Butter (Melted)
- 2 large Eggs (At room temperature)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready to bake your mini pecan pies evenly.
- Prepare pie crusts: Roll out the pie crusts on a lightly floured surface and cut into 3-inch circles. Press each circle firmly into the cups of a muffin tin to form mini pie shells.
- Make the filling: In a mixing bowl, whisk together brown sugar, granulated sugar, melted unsalted butter, room temperature eggs, and vanilla extract until the mixture is smooth and well combined.
- Add pecans: Gently fold the toasted pecan halves into the filling mixture to evenly distribute the nuts without breaking them.
- Fill crusts: Pour the pecan filling into each prepared pie crust, filling them about three-quarters full to leave room for the filling to set while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the filling is set and the tops turn a golden brown color.
- Cool and serve: Allow the mini pecan pies to cool in the muffin tin for about 10 minutes before carefully removing and serving. This resting time helps the filling firm up for easier handling.
Notes
- You can substitute coconut sugar for granulated sugar for a slight caramel note and to make it slightly healthier.
- Ensure your eggs are at room temperature to help the filling emulsify better.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes or toast in a skillet over medium heat until fragrant.
- Letting the pie cool slightly makes removing from the muffin tin easier and helps prevent the filling from leaking.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
