Description
Delightfully rich and buttery mini pecan pies baked in a mini muffin pan, featuring a crisp homemade or all-butter pie crust filled with a gooey, spiced pecan filling topped with a sprinkle of coarse sea salt. Perfect bite-sized treats for holidays or special occasions.
Ingredients
Units
Scale
Pie Crust
- 1 unbaked pie crust (homemade or store-bought 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 Pie Dough: Make or have your pie dough ready and well chilled in the refrigerator for at least 2 hours or overnight. This chilling is essential to handle the dough easily and prevent shrinking during baking.
- Roll and Cut Dough Rounds: On a floured surface, roll out the dough into a 12-inch circle. Using a 2.75-inch (7cm) cookie cutter, cut out approximately 24 rounds. Re-roll scraps as needed, working quickly to keep dough cold and manageable.
- Fit Dough into Mini Muffin Pan: Grease a 24-count mini muffin pan with nonstick spray. Place each dough round into the muffin cups, pressing the dough to line the bottom and up the sides. Refrigerate the filled pan for 5–10 minutes to help the dough maintain its shape as the oven preheats.
- Pre-Bake the Crusts: Preheat the oven to 325°F (163°C). Bake the mini crusts for 7 minutes to partially cook and set the crust, preventing sogginess from the filling later. After pre-baking, increase oven temperature to 350°F (177°C).
- Prepare the Filling: In a small bowl, melt the unsalted butter either in the microwave or on the stove, then let it cool slightly. In a medium bowl, whisk together the dark brown sugar, egg, vanilla extract, nutmeg, and cinnamon until combined. Gradually whisk in the melted butter, and finally fold in the chopped pecans.
- Fill the Mini Pies: Spoon 1 to 2 teaspoons of the pecan filling into each pre-baked crust. Sprinkle each filled pie with a pinch of coarse sea salt to enhance flavor.
- Bake the Filled Mini Pies: Bake at 350°F (177°C) for 16 to 18 minutes. Watch carefully and remove from oven once the crusts start to brown slightly and the filling is set but still gooey.
- Cool and Serve: Allow the mini pies to cool completely in the pan to firm up. Use a spoon to gently remove them. Serve plain or topped with whipped cream if desired.
- Storage: Store leftovers covered at room temperature or in the refrigerator for up to 3 days to maintain freshness.
Notes
- Make pie dough a day ahead and chill to improve handling and texture.
- If using a standard 12-count muffin pan, double the filling and dough accordingly to make 12 larger mini pies.
- Coarse sea salt sprinkled on top offsets the sweetness and adds a pleasing texture contrast.
- Don’t overbake; the filling should be set but still slightly soft in the center when done.
- These pies are excellent served with a dollop of whipped cream or vanilla ice cream for added indulgence.
Nutrition
- Serving Size: 1 mini pecan pie
- Calories: 150 kcal
- Sugar: 13 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
