Description
These Mini Pecan Pies are delightful bite-sized treats made with a flaky homemade or store-bought all-butter pie crust, filled with a rich, buttery pecan filling infused with warm spices like cinnamon and nutmeg, and finished with a sprinkle of coarse sea salt. Perfect for holiday gatherings or anytime you crave a classic pecan pie in a convenient mini form.
Ingredients
Scale
Crust
- 1 unbaked pie crust (all butter pie crust recommended)
Filling
- 3 Tablespoons (43g) unsalted butter
- 1/2 cup (100g) packed dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3/4 cup (100g) chopped pecans
- Coarse sea salt or flaky sea salt for sprinkling
Instructions
- Prepare the Pie Dough: Make the pie dough the night before to allow it to chill in the refrigerator for at least 2 hours. This chilling step is crucial for handling and shaping the dough effectively.
- Roll and Cut Dough Circles: On a floured work surface, roll the dough into a 12-inch circle. Use warm hands to mend any cracked edges. Cut out approximately 24 rounds using a 2.75-inch (7cm) cookie cutter, rerolling scraps as needed. Work quickly to prevent the dough from becoming too delicate.
- Shape Dough in Muffin Pan: Grease a 24-count mini muffin pan with nonstick spray. Press each dough round into the bottom and up the sides of the muffin cavities. Refrigerate for 5–10 minutes to help the crusts set their shape while the oven heats up.
- Pre-bake the Crusts: Preheat the oven to 325°F (163°C). Bake the crusts for 7 minutes to avoid sogginess from the filling. Afterward, increase the oven temperature to 350°F (177°C).
- Make the Filling: Melt the butter in the microwave or on the stove, then let it cool slightly. In a medium bowl, whisk together the brown sugar, egg, vanilla extract, nutmeg, and cinnamon. Whisk in the melted butter, then fold in the chopped pecans.
- Fill the Mini Pies: Spoon 1 to 2 teaspoons of filling into each prebaked crust. Sprinkle a pinch of coarse or flaky sea salt on top for a savory contrast.
- Bake the Filled Pies: Bake the mini pies at 350°F (177°C) for 16–18 minutes. Watch closely so the crust just begins to brown without overbaking.
- Cool and Serve: Let the minis cool completely in the pan before removing with a spoon. Serve as is or topped with a dollop of whipped cream if desired. Store leftovers covered at room temperature or refrigerated for up to 3 days.
Notes
- Using homemade pie crust makes a noticeable difference in flakiness and flavor, but store-bought all-butter crust works well for convenience.
- Make the pie dough ahead the night before to ensure it’s properly chilled and easy to work with.
- The use of a 24-count mini muffin pan ensures perfectly sized pies; for a standard 12-count muffin pan, adjust the dough rounds and filling amounts accordingly.
- Pre-baking the crusts is essential to avoid soggy bottoms due to the liquid filling.
- Adding coarse sea salt on top balances the sweetness and enhances flavors.
- Carefully monitor baking time to prevent over-browning or drying out the pies.
- Leftovers keep well for up to 3 days, making them a great make-ahead treat.
Nutrition
- Serving Size: 1 mini pie (approx. 30g)
- Calories: 140
- Sugar: 12g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
