Mini Pecan Pie Recipe
Make Mini Pecan Pie Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mini Pie Shells
Pecan Pie Filling
Method
Mini Pie Shells
- 1
Make Dough
In a medium bowl whisk together 1.25 cups all-purpose flour, 1 tsp granulated sugar, and 1 tsp fine salt. Add 6 tablespoons cold unsalted butter diced into small pieces. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized bits remaining (about 6–8 strokes).
- 2
Add Water & Chill
Drizzle 3 tablespoons ice water over the flour-butter mixture, one tablespoon at a time, gently tossing with a fork after each addition until dough just holds together when pressed. Do not overwork. Gather dough into a disc, wrap tightly in plastic, and refrigerate 30 minutes (or up to 2 days).
- 3
Roll & Shape
Preheat oven to 350°F (175°C). Lightly flour a work surface and roll chilled dough to about 1/8-inch thickness. Using a 3.5–4 inch round cutter, cut circles and gently press each circle into greased mini muffin tin cups (makes about 8–10 mini shells). Trim excess, crimp edges if desired. If dough is soft, return to fridge for 10 minutes.
- 4
Optional Egg Wash & Blind Bake
If you prefer a crisper golden shell, beat 1 egg and brush a thin egg wash on the inside of each shell. Line shells with parchment or foil and fill with pie weights or dried beans. Blind-bake for 8 minutes, remove weights and parchment, then bake 3–4 minutes more until just set. Remove from oven and cool slightly before filling. Alternatively, you may fill unbaked shells and bake with filling (see filling directions).
Pecan Pie Filling
- 5
Prepare Filling
In a medium bowl whisk together 0.5 cup light corn syrup, 0.5 cup packed light brown sugar, and 2 large eggs until smooth and slightly frothy. Whisk in 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, 1/4 teaspoon fine salt, and 1 teaspoon bourbon or dark rum if using.
- 6
Assemble Minis
If using blind-baked shells: divide 1 cup pecan halves among the shells (about 1 tablespoon pecans per shell), then spoon filling into each shell filling to about 3/4 full (roughly 1.5–2 tablespoons filling per mini). If using unbaked shells: place 5–6 pecan halves in each raw shell and pour filling over them, again filling to about 3/4 full.
- 7
- 8
Cool & Serve
Remove mini pies from oven and let cool in the tin on a wire rack for at least 30 minutes to allow filling to set. Run a small offset spatula or knife around edges to loosen, then lift pies out. Serve at room temperature or slightly warm; optionally top with a small dollop of whipped cream or a dusting of powdered sugar.
