Mini Pecan Pies
Nothing says the holidays like the rich, nutty aroma of pecan pies baking in the oven. These bite-sized versions capture all the charm of a classic pecan pie in a perfectly portioned, elegant treat.
The combination of light and dark corn syrups strikes a harmonious balance, letting the buttery pecan flavor shine without overwhelming sweetness. Easy to prepare and beautifully versatile, they’re ideal for festive gatherings or a cozy dessert moment.
Serve them warm with a scoop of creamy vanilla ice cream for an indulgent experience, or savor them on their own for a delightful, handheld bite of Southern comfort.
Mini Pecan Pies: Key Ingredients
Pecans – The heart of this dessert, these buttery, nutty gems bring texture and an earthy richness that defines a classic pecan pie.
Light and Dark Corn Syrup – A perfect pairing, these syrups create a luscious filling, balancing sweetness while letting the pecans shine.
Butter – Melted and golden, it adds a luxurious creaminess, enhancing the pie’s indulgent flavor profile.
Vanilla Extract – A fragrant whisper of warmth that elevates the overall sweetness with its rich aroma.
Pie Shells – Crisp, ready-to-bake shells form the foundation for holding the delectable filling, offering the perfect bite-sized crunch.
Recipe Tips
- Use Fresh Pecans: For the best flavor and texture, opt for fresh pecans instead of pre-packaged ones. Fresh pecans provide a richer, nuttier flavor that enhances the overall taste of your mini pies. Additionally, to ensure they’re evenly distributed throughout the filling, consider chopping the pecans just before using them for maximum freshness.
- Check Your Pie Shells: While store-bought mini pie shells make this recipe quick and easy, it’s important to use a brand that is sturdy enough to hold the filling. Ensure the shells are fully defrosted if frozen, and handle them gently when filling to avoid cracks that could cause spillage while baking.
- Monitor the Baking Time: Every oven is different, so keep an eye on your mini pecan pies after about 20 minutes of baking. If the edges start to darken too quickly, consider covering them with aluminum foil to prevent burning. The pies are done when the filling is set and slightly golden on top, so don’t overbake to avoid a tough texture.
What to Serve with Mini Pecan Pies
- Vanilla Ice Cream: Mini pecan pies are rich and sweet, so they pair perfectly with a scoop of smooth vanilla ice cream. The cold, creamy texture balances the warmth and crunch of the pie, creating an indulgent dessert experience. A drizzle of caramel or chocolate syrup on top adds an extra layer of flavor.
- Whipped Cream and Berries: For a lighter accompaniment, serve mini pecan pies with freshly whipped cream and a handful of mixed berries like raspberries, blueberries, or strawberries. The tartness of the berries and the airy whipped cream cut through the sweetness of the pies, making for a well-rounded dessert.
- Coffee or Spiced Tea: If you’re serving these mini pecan pies for a holiday gathering or afternoon tea, pair them with a cup of rich coffee or a spiced tea, such as chai or cinnamon tea. The warmth of the beverage complements the spices in the pies, enhancing their flavor and making for a comforting treat.
FAQ
- Can I make these mini pecan pies ahead of time? Yes, you can prepare the mini pecan pies in advance. After baking, allow them to cool completely and store them in an airtight container for up to a week. You can also freeze them for longer storage, but be sure to let them cool fully before freezing to avoid condensation.
- Can I use a different type of nut in this recipe? While pecans are traditional for this recipe, you can substitute with other nuts like walnuts or almonds if desired. However, keep in mind that the flavor and texture of the pie may slightly differ depending on the nut used.
- Can I make the filling ahead of time? Yes, the pecan filling can be prepared ahead of time and stored in the fridge for up to 2 days. When ready to assemble, simply give the mixture a good stir before spooning it into the pie shells.
- Is there a substitute for corn syrup? Yes, you can substitute light corn syrup with honey or maple syrup, though the taste and consistency of the filling may change slightly. Keep in mind that these substitutions will add a different flavor profile to the pies.
Mini Pecan Pies
Ingredients
- 1 ½ cups pecan halves
- 1 cup granulated sugar
- 3 large eggs beaten
- ½ cup light corn syrup
- ½ cup dark corn syrup
- 2 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 18 3-inch pre-made pie shells
Instructions
- Begin by preheating the oven to 350°F (175°C).
- Coarsely chop the pecans by placing them in a food processor and pulsing them briefly.
- In a mixing bowl, combine the sugar, eggs, light and dark corn syrups, melted butter, vanilla extract, and salt. Stir the mixture until thoroughly blended, then fold in the chopped pecans.
- Spoon approximately ¼ cup of the pecan mixture into each pie shell. Arrange the filled pie shells on a baking sheet.
- Bake the pies in the preheated oven for 25 to 30 minutes, or until they are lightly golden and the filling has set. Once done, allow the pies to cool, or serve them warm as preferred. Store any leftovers in an airtight container for up to one week.
