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Golden Mini Pecan Pies

Golden Mini Pecan Pies That Will Steal the Dessert Show!

Delight in these golden mini pecan pies—bite-sized desserts that bring comfort and nostalgia with every delicious morsel.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 24 pies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 batch All-butter pie dough Can use store-bought unbaked pastry shells if preferred.
For the Filling
  • 1 cup Chopped pecans Can use pre-chopped pecans for convenience; toast whole pecans for enhanced flavor if needed.
  • 1/2 cup Dark brown sugar Can swap with light brown sugar for a milder flavor.
  • 1/4 cup Unsalted butter Melt and slightly cool before using.
  • 1 large Egg Ensure the egg is at room temperature for better integration.
  • 1 teaspoon Vanilla extract Can replace with almond extract for a different twist.
  • 1/4 teaspoon Ground nutmeg Freshly ground spices are preferred for a vibrant flavor.
  • 1/2 teaspoon Ground cinnamon Freshly ground spices are preferred for a vibrant flavor.
  • 1/4 teaspoon Coarse sea salt Optional for topping.

Equipment

  • mini muffin pan
  • mixing bowl
  • Round cutter
  • Plastic wrap
  • whisk

Method
 

Step-by-Step Instructions for Golden Mini Pecan Pies
  1. Prepare the dough by making the all-butter pie dough the night before, wrap tightly in plastic wrap, and chill for at least 2 hours.
  2. Roll out the chilled dough to about 1/8-inch thick and cut out 24 rounds, each about 3 inches in diameter.
  3. Grease a mini muffin pan and gently press the dough rounds into each muffin cup, then chill the pan in the refrigerator for about 15 minutes while preheating the oven to 325°F (163°C).
  4. Pre-bake the crusts for about 7 minutes to ensure they are crispy. The edges should appear slightly set but not browned.
  5. Increase the oven temperature to 350°F (177°C) and prepare for the next step by gathering your filling ingredients.
  6. In a mixing bowl, whisk together dark brown sugar, room-temperature egg, vanilla extract, nutmeg, cinnamon, and melted butter until well combined.
  7. Gently fold in the chopped pecans into the filling mixture.
  8. Fill each pre-baked crust with 1-2 teaspoons of the pecan filling, being careful not to overfill.
  9. Bake the filled mini pecan pies for 16-18 minutes, or until crusts are golden brown and filling is set but slightly jiggly in center.
  10. Cool the mini pies in the pan completely before removing them to ensure they hold their form.
  11. Serve as delightful handheld desserts at your gathering or enjoy with coffee.

Nutrition

Serving: 1pieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Ensure to chill the pie dough well before rolling for a flaky texture, and avoid overfilling crusts to prevent overflow during baking.

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