Mini Pecan Pie

Mini Pecan Pie Recipe

Discover how to prepare mini pecan pies that are ideal for any occasion. They are easy to make, full of flavor, and perfect for sharing with family or friends. Furthermore, this dessert combines the crunchy texture of the pecan with a sweet filling that everyone loves.

Preparation time

Organize your time to enjoy this delicious dessert without stress.

• Preparation: 30 minutes
• Cooking: 10 minutes
• Total: 40 minutes
• Servings: 12 mini pies
• Difficulty: Easy

Ingredients

For the crust (shortcrust pastry)

• 2 cups of flour
• 1 stick of cold butter
• 1 pinch of salt
• 4-6 tablespoons of cold water

For the filling

• 2 tablespoons melted butter
• ½ cup chopped pecans
• ¼ cup corn syrup
• 1/3 cup brown sugar
• ¼ teaspoon salt
• 2 eggs

If you don't have corn syrup, you can substitute it with regular honey or agave syrup to maintain the texture and sweetness.

Utensils we will use

• Large mixing bowl
• Knife and cutting board for chopping nuts
• Small bowl to combine filling
• Rolling pin to roll out the dough (you can use a clean bottle if you don't have a rolling pin)
• Mini cupcake mold or a tray with small cavities
• Spoon for filling
• Home oven

Preparation

1. Preparation of the crust (shortcrust pastry)

1. Mix the dry ingredients: In a large bowl, place the 2 cups of flour along with the pinch of salt.
2. Incorporate the butter: Cut the cold butter into small cubes and mix it with the flour using a fork or your fingertips until it forms a sandy texture similar to coarse crumbs.
3. Add the cold water: Pour in the water little by little (4 to 6 tablespoons), mixing with a spoon until the dough comes together. Do not knead it to prevent it from becoming tough.
4. Wrap and refrigerate: Cover the dough with plastic wrap and refrigerate it for 30 minutes to firm up.

2. Preparation of the pecan filling

1. Combine the ingredients: In a bowl, mix the melted butter, chopped pecans, corn syrup, brown sugar, and salt.
2. Cook until thickened: Bring the mixture to medium heat for a few minutes, stirring constantly until it begins to thicken. Remove and let cool.
3. Incorporate the eggs: Add the eggs to the warm (not hot) mixture and beat well until fully incorporated.

3. Assembling the mini pies

1. Roll out the dough: On a lightly floured surface, roll out the dough until it is approximately 3 mm thick.
2. Cut circles: Use a cutter or the rim of a glass to form dough circles slightly larger than the mold where they will be baked, so you can fold the edge.
3. Place in molds: Fold the edge of each circle inwards and arrange them in the previously greased molds to form the pie bases.
4. Fill: Add a spoonful of the pecan mixture to the center of each dough base.

4. Baking and cooling

1. Bake: Place the tray with the mini pies in a preheated oven at 180°C and cook for 6 to 10 minutes, until the dough is lightly golden and the filling is firm.
2. Cool: Remove the pies from the oven and let them cool completely before unmolding to maintain their shape and prevent them from breaking.

To finish and serve

Once cool, carefully remove each mini pecan pie from the mold. You can decorate with a few more chopped pecans or a touch of honey to enhance the flavor. Serve the mini pies with coffee or tea, ideal for sharing on family afternoons or gatherings.

I want to share these tips with you

• For a soft dough: Do not overwork the dough; mixing with fingers or a fork prevents it from getting warm and hardening.
• How to achieve perfect filling: Cook the filling over medium heat and remove just when it thickens so it doesn't become too hard when baked.
• Homemade mold: If you don't have mini cupcake molds, you can use a tray with molded aluminum foil or small heat-resistant cups.
• Storage: Store the mini pies in an airtight container to maintain freshness and crispy texture.
• Variety of nuts: Try substituting walnuts with chopped almonds for a different but equally delicious flavor.

Nutritional Information

• Calories: 180 kcal per mini pie
• Proteins: 3 g
• Fats: 12 g
• Carbohydrates: 15 g
• Fiber: 1.5 g

Values are approximate estimates per serving and may vary depending on the specific ingredients you use.

5 keys to make it perfect

• Very cold water: Using ice-cold water for the dough helps prevent the butter from melting and keeps the dough crispy.
• Rest the dough: Leaving it in the refrigerator for enough time prevents it from shrinking when baked.
• Filling mixture: Cooking carefully to avoid burning or drying out the filling is key to achieving a creamy texture.
• Cut wide circles: Allows you to fold the edge and get a border that holds the filling better.
• Oven control: Adjust the temperature if you notice the dough browning too quickly so that the inside cooks well.

When is it ideal to enjoy it?

This mini pecan pie is perfect for sharing at family celebrations, on a winter afternoon accompanied by hot drinks, or simply to treat yourself to a sweet after a meal. Its individual size makes them great for informal gatherings or for preparing as part of a variety of mini pies and other southern snacks. Additionally, they are an excellent accompaniment for afternoon coffee or as a sweet ending to any special occasion.

Comparison table with other similar desserts

Share your experience

If you decide to try this mini pecan pie recipe, it would be great if you told us how it turned out, if you made any variations, or if you have any special tricks for the filling or the dough. Cooking is for experimenting and enjoying, and Sweet Tradition is here to support you every step of the way. Leave your comment and share your culinary secrets!

Culinary glossary for mini pecan pies

• Shortcrust pastry: A dough made with flour, butter and little water, resistant and crispy, ideal for tarts.
• Sandy dough: Texture achieved by mixing butter with flour without over-kneading, similar to coarse crumbs.
• Refrigerate the dough: Leave the dough in the cold to facilitate handling and improve its texture when baking.
• Bake at 180°C: Standard temperature for uniformly cooking tarts and pies without burning the base.
• Thick filling: Mixture with a compact consistency that prevents the content from spilling during baking.