These Mini Pecan Pies combine a buttery shortbread crust with a rich, gooey pecan filling for an irresistible bite-sized dessert. Perfect for holiday gatherings or special occasions, these petite treats deliver all the classic flavors of traditional pecan pie but in a convenient, portion-controlled format that guests will adore.

Why You’ll Love This Recipe

• Individual portions make serving easy with no messy cutting required
• The buttery shortbread crust offers a delicious alternative to traditional pie crust
• Perfect make-ahead dessert for holidays and gatherings
• Easier to handle and eat than traditional pie slices
• Great for gift-giving and dessert platters

Ingredients

• All-Purpose Flour: Creates the foundation for our shortbread crust. For a different flavor profile, you can substitute part of the flour with almond flour.
• Brown Sugar: Adds a rich, molasses flavor to the crust. Dark brown sugar will give a deeper flavor than light brown sugar.
• Butter: Use cold, high-quality unsalted butter for the best shortbread texture. The butter should be cold when cutting it into the flour mixture.
• Eggs: Provide structure and richness to the filling. Room temperature eggs incorporate better with other ingredients.
• Dark Corn Syrup: Gives the filling its characteristic gooey texture and deep flavor. Light corn syrup can be used for a milder taste.
• Granulated Sugar: Adds sweetness to balance the nuts and creates the perfect filling consistency.
• Vanilla Extract: Enhances the overall flavor profile. Pure vanilla extract provides the best flavor.
• Salt: Balances the sweetness and enhances all the flavors in the filling.
• Pecans: The star ingredient that gives these mini pies their classic flavor and delightful crunch.

Variations

Chocolate Pecan Mini Pies

Add mini chocolate chips to the filling mixture for a delicious chocolate twist. The chocolate melts slightly during baking, creating pockets of chocolatey goodness throughout each bite. You can also drizzle melted chocolate over the cooled pies for an extra decadent touch.

Bourbon Pecan Mini Pies

Add 1-2 tablespoons of good quality bourbon to the filling mixture for a sophisticated adult version. The alcohol cooks out during baking, leaving behind a wonderful caramel-like flavor that pairs perfectly with the pecans and sweet filling.

Maple Pecan Mini Pies

Replace some of the corn syrup with pure maple syrup for a different flavor profile. This variation offers a more natural sweetener option with a distinct maple flavor that complements the pecans beautifully.

How to Make the Recipe

Step 1: Prepare the Oven and Pans

Preheat your oven to 350°F and prepare your muffin tins by spraying them lightly with non-stick cooking spray. This ensures the mini pies will release easily after baking.

Step 2: Make the Shortbread Crust

Combine the flour and brown sugar in a medium mixing bowl. Using a pastry cutter, incorporate the cold butter until the mixture resembles coarse crumbs. The texture is crucial here – you want pea-sized pieces of butter throughout for the best shortbread texture. Press this mixture firmly into each muffin cup, creating an even layer on the bottom and slightly up the sides.

Step 3: Pre-Bake the Crust

Bake the prepared crusts for 8-10 minutes at 350°F. This partial baking helps prevent a soggy bottom when the filling is added. The crusts should be just beginning to set but not fully baked or browned.

Step 4: Prepare the Filling

While the crusts are pre-baking, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt until well combined. Mix until the sugar is fully dissolved and the mixture is smooth. Gently fold in the chopped pecans, making sure they’re evenly distributed throughout the filling.

Step 5: Fill and Bake

Spoon the pecan mixture over each pre-baked crust, filling each cup about ¾ full. Reduce the oven temperature to 275°F and bake for approximately 30 minutes, or until the filling is set. You’ll know they’re done when the center is just slightly jiggly but not liquid.

Tips for Making the Recipe

• For the best shortbread texture, make sure your butter is cold and don’t overwork the crust mixture
• To easily remove the mini pies, let them cool in the pan for 10 minutes, then run a butter knife around the edges before attempting to lift them out
• Chopping the pecans to a medium size gives the best texture – not too chunky but not too fine
• If the edges of your crust are browning too quickly, cover the pan loosely with aluminum foil
• For cleaner filling, place your pecans in the crusts first, then pour the liquid filling over them
• Let the pies cool completely before serving for the cleanest cuts and best texture

How to Serve

These Mini Pecan Pies are delicious served at room temperature with a dollop of freshly whipped cream or a small scoop of vanilla ice cream. For an extra special presentation, dust them lightly with powdered sugar or drizzle with caramel sauce before serving. They pair wonderfully with coffee or after-dinner drinks like bourbon or amaretto.

Arrange them on a decorative platter for holiday gatherings, or place individual pies on dessert plates with a mint leaf garnish for an elegant finishing touch. For a beautiful dessert table, arrange them on a tiered stand interspersed with other mini desserts.

Make Ahead

These Mini Pecan Pies are perfect for making ahead of time. You can prepare the crust mixture up to 3 days in advance and store it in an airtight container in the refrigerator. The filling can be mixed (without the pecans) up to 1 day ahead and stored covered in the refrigerator – just add the pecans right before baking.

Fully baked mini pies can be stored at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 1 week. You can also freeze the completely cooled pies for up to 3 months – simply place them in a single layer in a freezer-safe container with parchment paper between layers. Thaw overnight in the refrigerator and bring to room temperature before serving.

FAQs

Can I make these without corn syrup?

Yes, you can substitute honey or maple syrup for the corn syrup in equal amounts. Keep in mind this will change the flavor profile somewhat, but many people prefer these natural alternatives. You can also look for brown rice syrup as another option.

Why did my filling overflow during baking?

Overfilling the cups is the most common cause. Fill each cup only about ¾ full, as the filling will expand slightly during baking. Also, make sure your crust forms a good seal against the sides of each muffin cup.

Can I use pre-chopped pecans?

Absolutely! Pre-chopped pecans work perfectly in this recipe and save time. Just check that they’re fresh, as nuts can go rancid if stored improperly or for too long.

How do I know when the mini pies are done baking?

The filling should be mostly set with just a slight jiggle in the center when you gently shake the pan. The tops will be slightly puffed and may have small cracks. If you insert a toothpick near the center, it should come out clean or with just a few moist crumbs.

Conclusion

These Mini Pecan Pies are the perfect way to enjoy a classic dessert in a convenient, bite-sized format. The contrast between the buttery shortbread crust and the sweet, nutty filling creates an irresistible treat that’s sure to become a favorite for holidays and special occasions. Whether you’re serving them at a family gathering, bringing them to a potluck, or giving them as gifts, these little pies deliver big flavor in every bite. Give this recipe a try and watch how quickly they disappear!

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