Irresistibly Gooey Mini Pecan Pies: Your New Favorite Treat!
Discover these delicious Mini Pecan Pies, encapsulating rich flavors in a handheld dessert perfect for sharing.
Equipment
- mini muffin pan
- Mixing bowl
- Whisk
- Rolling Pin
- Oven
Ingredients
For the Dough
- 1 batch All-Butter Pie Dough Pre-made options save time if thawed properly.
For the Filling
- 4 tablespoons Unsalted Butter Always choose unsalted to better control seasoning.
- 3/4 cup Dark Brown Sugar Light brown sugar can be used for a milder taste.
- 1 large Egg For a vegan option, a flax egg can replace it.
- 1 teaspoon Vanilla Extract Opt for pure vanilla extract for the best flavor.
- 1/4 teaspoon Ground Nutmeg Fresh ground will enhance flavor.
- 1/2 teaspoon Ground Cinnamon Freshly ground provides maximum flavor.
- 1 cup Chopped Pecans Use fresh pecans for crunch.
Optional Toppings
- 1/2 cup Chocolate Chips They melt beautifully into the filling.
- 1 cup Whipped Cream Light and airy topping.
- 1/4 cup Caramel Sauce Drizzle for indulgent sweetness.
Instructions
How to Make Mini Pecan Pies
- Prepare the Dough: Make the all-butter pie dough the night before. Chill for at least 2 hours. Roll into a 12-inch circle, cut out 24 rounds, grease a mini muffin pan, place rounds in, and refrigerate briefly.
- Pre-Bake the Crusts: Preheat the oven to 325°F (163°C). Pre-bake crusts for 7 minutes to avoid sogginess.
- Make the Filling: Melt unsalted butter and let cool. Whisk dark brown sugar, egg, vanilla extract, ground nutmeg, and ground cinnamon together. Mix in melted butter and chopped pecans.
- Assemble and Bake: Spoon 1-2 teaspoons of filling into each pre-baked crust, sprinkle pinch of coarse sea salt on top. Bake at 350°F (177°C) for 16-18 minutes.
- Cool and Serve: Allow pies to cool completely before removing to prevent cracks.
Notes
Serve with a scoop of vanilla ice cream for an indulgent pairing.