Description
These Mini Pecan Pies are a delightful twist on the classic dessert, baked in a mini muffin pan for perfect bite-sized treats. Featuring a flaky homemade or store-bought pie crust filled with a rich and buttery pecan filling spiced with cinnamon and nutmeg, topped with a sprinkle of coarse sea salt for a perfect balance of sweet and savory. These pies are ideal for holiday gatherings or anytime you crave a small, indulgent dessert.
Ingredients
Scale
Pie Crust
- 1 unbaked pie crust (store-bought or homemade all-butter pie crust)
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 dough: Make sure the pie dough is prepared and chilled for at least 2 hours to ensure it is firm and manageable.
- Roll and cut rounds: On a floured surface, roll the dough into a 12-inch circle. Use a 2.75-inch (7 cm) cookie cutter to cut out about 24 rounds. Re-roll scraps as needed, working quickly to prevent the dough from getting too soft.
- Fit dough into pan: Grease a 24-count mini muffin pan with nonstick spray. Press each dough round into the muffin cups, shaping the dough up the sides. Chill the pan with dough shells for 5–10 minutes while preheating the oven.
- Pre-bake crusts: Preheat oven to 325°F (163°C). Bake the crusts for 7 minutes to set the shape and prevent sogginess from the filling. Then increase oven temperature to 350°F (177°C).
- Make filling: Melt butter and let cool slightly. Whisk together brown sugar, egg, vanilla, nutmeg, and cinnamon in a bowl, then whisk in the melted butter. Stir in the chopped pecans.
- Fill crusts: Spoon 1–2 teaspoons of the filling into each prebaked crust, then sprinkle with coarse sea salt.
- Bake mini pies: Bake at 350°F (177°C) for 16–18 minutes until the crust edges turn lightly golden and the filling is set. Avoid overbaking.
- Cool and serve: Allow pies to cool completely in the pan to firm up. Use a spoon to gently remove each mini pie. Serve with whipped cream if desired.
- Storage: Store leftovers covered at room temperature or refrigerated for up to 3 days.
Notes
- For best results, chill pie dough overnight or at least 2 hours before use.
- You can use store-bought all-butter pie crust for convenience.
- If using a 12-count muffin pan, increase filling amounts accordingly.
- Sprinkling coarse sea salt on top enhances the sweet and buttery flavors.
- Mini pies are perfect for parties and easy to eat without utensils.
Nutrition
- Serving Size: 1 mini pecan pie
- Calories: 140
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
