Mini Pecan Pie Recipe
Make Mini Pecan Pie Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust (makes 12 mini tart shells)
Filling
Finish / Optional
Method
Crust (makes 12 mini tart shells)
- 1
Prepare dough
Whisk the all-purpose flour, granulated sugar, and 1/2 tsp salt in a large bowl. Add the cold cubed butter and cold shortening (if using). Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2
Add ice water
Sprinkle the ice water over the flour mixture, 1 tablespoon at a time, and gently toss with a fork after each addition until the dough just begins to come together when pressed. You may not need all the water; dough should hold together but not be wet or sticky.
- 3
Chill and shape
Gather the dough into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 days). After chilling, roll the dough on a lightly floured surface to about 1/8-inch thickness. Using a 3.5-inch round cutter, cut 12 circles and gently press each into a mini muffin pan or 12-cup tart pan, ensuring even coverage and trimming excess. Chill the shells in the pan for 10 minutes while heating the oven.
- 4
Blind bake (optional for crispier crust)
Preheat oven to 375°F (190°C). If blind baking, line each shell with parchment and fill with pie weights or dried beans. Bake 10 minutes, remove weights and parchment, then bake another 4–6 minutes until lightly golden. If you prefer a softer bottom, you can bake shells only partially or skip blind baking and bake with filling at once.
Filling
- 5
Toast pecans
Preheat a small skillet over medium heat. Add the pecan halves and toast, stirring frequently, until fragrant and slightly darker, about 3–4 minutes. Remove from heat and let cool, then roughly chop to bite-size pieces. (If already toasted, skip this step.)
- 6
Mix filling
In a medium bowl, whisk together the packed brown sugar, light corn syrup, melted butter, salt, and heavy cream until smooth. Whisk in the eggs one at a time, then stir in the vanilla. Fold in the toasted chopped pecans, reserving a small handful for topping each tart if desired.
- 7
Fill shells
Reduce oven temperature to 350°F (175°C) if you blind-baked. Place the tart shells on a baking sheet. Using a small spoon or measuring spoon, fill each shell about 3/4 full with the pecan filling (roughly 1 to 1 1/2 tablespoons per shell). Sprinkle a few reserved pecan pieces on top of each tart.
- 8
Bake
Bake mini pecan pies in the preheated 350°F (175°C) oven for 18–22 minutes, until the filling is set at the edges but still slightly jiggly in the center. Rotate the pan halfway through for even browning.
- 9
Cool
Remove from oven and cool on a wire rack for at least 30 minutes to allow the filling to set. Carefully remove the mini pies from the pan. If desired, brush edges with egg wash before baking for a glossy crust (apply before filling and reduce blind-bake time slightly). Sprinkle a pinch of flaky sea salt on each tart before serving if you like a salty-sweet contrast.
