Mini Pecan Pies
Delicious mini pecan pies made with homemade pie crust and salted pecan filling.
Equipment
- 24-count Mini Muffin Pan
- Rolling pin
- whisk
- Glass Bowls
- 2.75-inch Round Cookie Cutter
Ingredients
Pie Crust
- 1 whole unbaked pie crust or all butter pie crust
Filling
- 3 Tablespoons unsalted butter
- 0.5 cups packed dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon ground cinnamon
- 0.75 cups chopped pecans
- coarse sea salt or flaky sea salt for sprinkling
Instructions
Preparation
- Make pie dough the night before and chill in the refrigerator for at least 2 hours.
- Roll dough into a large 12-inch circle and cut rounds using a 2.75-inch cookie cutter to form mini crusts.
- Grease the mini muffin pan, place the dough rounds, and refrigerate for 5-10 minutes while preheating the oven.
- Preheat oven to 325°F (163°C) and pre-bake the crusts for 7 minutes.
- For the filling, melt the butter and whisk with brown sugar, egg, vanilla, nutmeg, and cinnamon. Stir in the melted butter and pecans.
- Spoon 1-2 teaspoons of filling into each warm crust and top with coarse salt.
- Bake filled mini pies for 16-18 minutes until the crust slightly browns.
- Allow the mini pies to cool completely in the pan before serving.
Notes
The pie dough can be made in advance and stored for up to 5 days in the refrigerator or 3 months in the freezer. Cool and freeze baked mini pecan pies in a freezer-friendly container for up to 3 months. Thaw at room temperature.
Nutrition
Serving: 1mini pieCalories: 160kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg
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