Mini Pecan Pies
These mini pecan pies are a delightful treat, featuring a homemade pie crust and a tasty pecan filling.
Equipment
- 24-count mini muffin pan
- rolling pin
- whisk
- Glass bowls
Ingredients
Crust
- 1 unbaked pie crust homemade or all-butter pie crust
Filling
- 3 Tablespoons unsalted butter
- ½ cup packed dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¾ cup chopped pecans
- coarse sea salt for sprinkling
Instructions
Preparation
- Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
- Place the dough onto a floured work surface. Roll into a large 12-inch circle. Cut rounds using a 2.75-inch cookie cutter.
- Grease a 24-count mini muffin pan. Place the dough rounds into greased muffin pan and press the dough flat.
- Preheat oven to 325°F (163°C). Pre-bake the crusts for 7 minutes.
- Prepare the filling by melting the butter, then whisking in the brown sugar, egg, vanilla, nutmeg, and cinnamon.
- Spoon 1–2 teaspoons of the filling into each warm crust. Top with coarse salt.
- Bake the filled mini pies for 16–18 minutes until the crust begins to brown.
- Allow the mini pies to cool completely in the pan before serving.
Notes
The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
Serving: 1mini pieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.4mg
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