Granny’s Mini Pecan Pies
Granny’s Mini Pecan Pies are the epitome of Southern comfort, offering buttery, flaky crusts filled with a luscious pecan pie filling. These bite-sized delights are perfect for holiday gatherings, potlucks, or anytime you crave a taste of nostalgia.
Crafted with an easy homemade pie dough and a rich, nutty filling, these pies capture the essence of classic pecan pie in a smaller, shareable format. Their golden crust and perfectly set centers are as visually stunning as they are delicious.
Whether served warm with a scoop of vanilla ice cream or enjoyed on their own, these mini pecan pies are sure to impress. Simple to prepare yet bursting with flavor, they’re a sweet tradition worth sharing.
Granny’s Mini Pecan Pies: Ingredients that Bring Tradition to Life
- All-Purpose Flour: The foundation of a tender, flaky homemade crust, ensuring every bite melts in your mouth.
- Butter: Chilled and rich, it adds indulgent layers of flavor and texture to the pie dough.
- Pecan Halves: The star of the filling, providing a buttery crunch and a nutty depth that defines the pie.
- Corn Syrup: A silky-sweet base that binds the filling and enhances its caramel-like flavor.
- Vanilla Extract: A warm, aromatic touch that elevates the sweetness and rounds out the flavors.
Granny’s Mini Pecan Pies: Enhancing the Recipe Experience
Recipe Tips
- Chill the Dough for a Flaky Crust
Ensuring your butter remains cold is crucial for a tender, flaky crust. After preparing the dough, wrap it in plastic and chill it for at least 30 minutes. This step allows the gluten to relax, making it easier to roll out while helping the butter create distinct, flaky layers in the crust during baking. - Layer Pecans Strategically
Arrange pecan halves in the bottom of each crust before pouring the filling. This keeps the pecans from floating to the top, ensuring an even distribution and a visually appealing presentation. For added texture, lightly toast the pecans before use. - Prevent Overbaking the Filling
The perfect mini pecan pie has a set center that’s slightly wobbly when removed from the oven. The filling will continue to cook and set as it cools. Overbaking can lead to a hard or overly dry filling, so monitor closely during the last 10 minutes.
What to Serve with Granny’s Mini Pecan Pies
- Vanilla Ice Cream
A classic pairing, the creamy sweetness of vanilla ice cream perfectly balances the rich, nutty flavors of the pecan pie. Serve a scoop on top or alongside for an indulgent treat. - Whipped Cream
Light and airy, whipped cream adds a fluffy contrast to the dense pie filling. Opt for homemade whipped cream lightly sweetened with a hint of vanilla for an elevated touch. - Fresh Berries
Add a pop of color and tanginess with a handful of fresh raspberries or sliced strawberries. Their natural tartness complements the sweetness of the pies beautifully, making for a refreshing bite.
Frequently Asked Questions (FAQ)
- Can I make the dough ahead of time?
Yes! You can prepare the dough up to three days in advance and keep it chilled in the refrigerator. Alternatively, it can be frozen for up to three months. - Can I use store-bought pie crust?
Absolutely. While homemade dough adds a special touch, pre-made pie crust is a convenient option and works well for this recipe. - What’s the best way to store leftover mini pies?
Store cooled pies in an airtight container at room temperature for up to two days or refrigerate for up to a week. Reheat slightly before serving for optimal flavor. - Can I make a single large pecan pie with this recipe?
Yes! Simply use half the dough to line a 9-inch deep-dish pie pan and follow the same steps for the filling and baking. Adjust baking time to ensure the larger pie sets properly.
Granny’s Mini Pecan Pies
Granny’s Mini Pecan Pies are the epitome of Southern comfort, offering buttery, flaky crusts filled with a luscious pecan pie filling. These bite-sized delights are perfect for holiday gatherings, potlucks, or anytime you crave a taste of nostalgia.
Ingredients
- Easy Homemade Pie Dough
- All-purpose flour
- Butter chilled and cut into small pieces
- Salt
- Ice-cold water
- Cider vinegar
- Pecan Pie Filling
- Pecan halves
- Granulated sugar
- All-purpose flour
- Ground nutmeg
- Eggs
- Light corn syrup
- Water
- Melted butter
- Vanilla extract
- Chopped pecans
- Vanilla ice cream optional, for serving
Instructions
- In a food processor, combine the all-purpose flour, chilled butter, and salt. Pulse the mixture approximately 10 times until it resembles coarse crumbs. Mix the ice-cold water and cider vinegar in a small bowl. Gradually pour half of the liquid into the flour mixture, pulsing three times to combine. Add the remaining liquid in a thin stream, pulsing just enough to form a crumbly mixture that begins to clump together.
- Transfer the dough onto a work surface and shape it into a circle. Divide the dough into two portions, forming each into a disc. Wrap the discs tightly in plastic wrap and refrigerate for a minimum of 30 minutes.
- Preheat your oven to 350°F (180°C).
- Roll the chilled dough on a lightly floured surface into two 12-inch rounds. Using a 6-inch plate as a guide, cut out five 6-inch rounds, rerolling scraps as necessary. Place each round into a 4- to 4 1/2-inch pie pan, gently pressing the dough into the pan. Crimp the edges as desired. Arrange the pecan halves in the base of each prepared crust. Place the pie pans on a baking sheet for easy handling.
- In a medium mixing bowl, whisk together the granulated sugar, two tablespoons of flour, and ground nutmeg. Gradually incorporate the eggs, light corn syrup, water, melted butter, and vanilla extract, whisking until smooth. Stir in the chopped pecans. Evenly distribute the filling among the pie crusts.
- Bake the pies on the prepared baking sheet in the preheated oven for 50 to 60 minutes, or until the centers are set but retain a slight wobble. Allow the pies to cool completely on wire racks.
- Serve the mini pies as is, or pair them with a scoop of vanilla ice cream for added indulgence.
