Mini Pecan Pies

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Bite-sized mini pecan pies with buttery pastry and a gooey pecan filling. Perfect for Thanksgiving, Christmas, or anytime you want a festive make-ahead dessert!

Prep Time20

Cook Time18

Chilling30

Course: Dessert

Cuisine: American

Keyword: Mini Pecan Pies

Servings:

Calories: 439kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the pastry

2 tbsp cream , heavy / double, cold
2 large egg yolks or 2 tbsp lightly beaten whole egg
1 tsp vanilla bean paste
2 cups (250g) flour , all purpose flour / plain
4 tbsp powdered sugar (= icing sugar)
¼ tsp salt
½ cup + 1 tbsp (125g) unsalted butter , cold and cubed

For the filling

1 packed cup (215g) dark brown sugar
2 tbsp cornstarch (= cornflour)
1 tsp ground cinnamon
½ tsp grated nutmeg
pinch salt
⅓ cup (80ml) maple syrup or corn syrup
¼ cup (60g) unsalted butter , melted and cooled
3 large eggs
½ tsp vanilla extract
2 cups (240g) pecans finely chopped
12 pecan halves (optional) to decorated

Instructions

Make the pie crust

Combine cold heavy cream, egg and vanilla bean paste and set aside.
2 tbsp cream , 2 large egg yolks, 1 tsp vanilla bean paste
Sift powdered sugar, flour and salt into a mixing bowl. Add cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the dry ingredients. Alternatively beat on low speed with a hand mixer or pulse very briefly using a food processor. You want a sandy, crumbly texture.
2 cups (250g) flour , 4 tbsp powdered sugar, ½ cup + 1 tbsp (125g) unsalted butter, ¼ tsp salt
Add the egg mixture and beat or stir together just until the dough starts to come together.
Line your worktop with a large piece of parchment paper. Tip the crumbly pie crust onto it and use the paper to gather it into a ball. Flatten it and chill for at least and hour before using.
Mist a standard size muffin pan with cake release or grease with butter or shortening and dust with flour.
Roll out the pastry, in batches, on a piece of parchement paper dusted with powdered sugar and roll out the pastry thinly.
Use a round cutter to cut circles that are slightly larger than the muffin holes. Place on the muffin pan and use a pastry tamper to gently push in. Chill for at least 30 minutes while you prepare the filling.

Make the filling

Combine the brown sugar, cornstarch, spices and salt together in a mixing bowl. Stir well, making sure to break up any clumps of sugar.
1 packed cup (215g) dark brown sugar, 1 tsp ground cinnamon, ½ tsp grated nutmeg, pinch salt, 2 tbsp cornstarch
Add the maple syrup, melted butter and vanilla and stir vigorously to combine. Stir in the eggs until the ingredients are evenly combined. (Note: You can fold the chopped pecans into the filling now if preferred).
⅓ cup (80ml) maple syrup, ¼ cup (60g) unsalted butter, 3 large eggs, ½ tsp vanilla extract

Assemble and bake

Preheat the oven to 400°F / 200°C (360°F / 180°C fan forced).
Add a generous amount of chopped pecans into each mini pie shell, to come halfway up the pastry (unless already folded into filling).
2 cups (240g) pecans
Pour enough of the filling into each pie to cover the pecans but stop short of filling all the way to the top – leave a small gap to avoid mess and spills. Add a pecan half on top of each pie to decorate (optional).
12 pecan halves
Bake for 16-18 minutes, or until the crust is golden and the filling has set. Cool in the pan for 10 minutes. Run a knife blade around the edge of the pies to loosen and carefully turning out onto a wire rack to cool.
Serve warm or at room temperature, dusted with powdered sugar or cinnamon or serve with softly whipped cream, or a scoop of vanilla ice cream.

Video

Notes

Storing Instructions

Fridge: Store in an airtight container for 3-4 days. Enjoy cold or warm briefly in the microwave to refresh.
Freezer: Freeze baked and cooled mini pecan pies for up to 2 months. Thaw overnight in the fridge, then warm before serving.
Make ahead: Both the pastry and filling can be prepared a day or two in advance — assemble and bake when ready.

Nutrition