Mini Pecan Pies
Do you love pecan pies, but you’d rather something bite-size? Then I have the perfect recipe for you, these Mini Pecan Pies. Full of that gorgeous nutty flavor, and sweetened with honey rather than syrup, this pecan pie recipe is super satisfying. It’s perfect for so many occasions like enjoying with your morning coffee, a great snack for commuting, or as a lovely bake to share with guests.
Ingredients
Pie Crust
- 1 homemade pie crust https://www.twopurplefigs.com/easy-flakey-pie-dough/
Pecan Pie filling
- 1/4 cup butter room temperature , unsalted
- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 egg
- 1 teaspoon vanilla
- pinch salt
- 1 cup Pecans very coarsely chopped
Instructions
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Prepare the Pie Dough. This recipe will forever change the way you make pie dough as it is NO FAIL and simple thanks to a secret tip!
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Roll the pie dough into 1/8 inch thick and use a 3 inch round cutter to cut rounds of the dough.
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Place One round of pie dough into the cavity of a standard size muffin pan that has been buttered or sprayed.
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Repeat with the remaining pie crusts until you have 12 pie crusts at in a muffin pan. Chill the muffin pan in the fridge while the oven preheats.
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Preheat the oven to 375 degrees. Bake the pecan pie crust for 12-14 minutes until firm but not golden or cooked all the way through.
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Make the filling while the crusts are pre-baking in the oven.
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In a 4 quart sauce pan over medium heat, add the sugar, butter and honey. Cook until it melts but not boils.
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As soon as the mixture has become smooth and sugar has dissolved into the butter and honey, add in the egg while whisking continuously.
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Take the mixture off the heat and add in the vanilla, salt and pecans. At that point the pecan pie filling is ready.
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When the crusts are out of the oven, make sure you wait for 10 minutes so they cool down, then remove them from the muffin pan and onto a parchment lined baking sheet. This will prevent the filling from sticking to the sides of the muffin pan. It's best to bake them on a baking sheet with the filling.
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Divide the pecan pie filling among the pie crusts.
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To make the lollipop pies--place a lollipop stick as shown in the image: across the crust from one side only.
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Bake the pecan pies for another 15 minutes until the filling has set.
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ENJOY!
Recipe Video
Recipe Notes
Mini pecan pie baking tips
- Use homemade when possible--this Pie Dough has a secret tip to make your pie easy, simple and flakey!
- When making the filling and melting the butter with the sugar, make sure to stir the sugar in so it fully dissolves and the filling isn’t gritty.
- Adding the egg requires lots of whisking so that it doesn't cook in the hot sugar butter mixture.
- Pre bake your crusts first in a muffin pan, this prevents a soggy pecan pie.
- Once the crusts have baked, place them on a baking sheet with the filling to bake again, this trick is to avoid any struggles removing the mini pecan pies from the muffin pan if the filling sticks! Believe me--we tried!
- The lollipop trick is super cute and I can't urge you to try it!
- Don't overfill your tarts and leave a small gap at the top. The filling will rise during baking so it will fill up--don't worry!
- For nice flakey pie crusts don't overwork your pastry when making and rolling it out.
- Allow your pies to fully cool before eating them--remember the filling is still hot!
Storing your mini pecan pies
You can keep your pecan pies out for a couple of days. If you want them to last longer, keep them in the fridge for up to 4-5 days and up to three months if you freeze them.