Mini Pecan Pies (Muffin Tin)
These mini pecan pies have a flaky buttery crust and a gooey, caramel-like pecan filling—all baked in a standard muffin tin for easy, grab-and-go holiday desserts.
Equipment
- Standard 12-cup muffin tin
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rolling Pin
- 3–4 inch round cookie cutter or drinking glass
- Knife or small offset spatula
- Wire cooling rack
- Cooking spray or butter (for greasing)
Ingredients
- 1 1/2 cups all-purpose flour plus more for dusting
- 1/2 cup unsalted butter cold, cubed
- 3 tbsp cold water add 1 tbsp more if needed
- cooking spray or softened butter for greasing the muffin tin
- 1 cup pecans chopped
- 3/4 cup light corn syrup
- 1/2 cup brown sugar packed
- 3 tbsp butter melted and slightly cooled
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with cooking spray or butter.
- Make the crust: In a mixing bowl, cut the cold butter into the flour until the mixture looks like coarse crumbs. Stir in the cold water (start with 3 tbsp) just until a dough forms. If it feels dry, add 1 more tbsp water, 1 teaspoon at a time.
- Lightly flour your work surface and roll the dough to about 1/8-inch thickness. Cut out twelve 3–4 inch circles. Press each circle into a muffin cup, fitting it along the bottom and up the sides. Chill the pan for 5 minutes while you mix the filling (helps the crust hold its shape).
- Make the filling: In a bowl, whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Stir in the chopped pecans.
- Spoon the filling into the crusts, filling each cup about 3/4 full (avoid overfilling to prevent bubbling over).
- Bake for 20–25 minutes, until the crust is golden and the centers look set with a slight jiggle.
- Cool in the pan for 10 minutes. Run a knife around each pie to loosen, then lift out and transfer to a wire rack to cool completely before serving.
Notes
Storage: Keep mini pecan pies in an airtight container at room temperature for up to 3 days.
Freezer-friendly: Wrap each pie tightly and freeze up to 2 months; thaw at room temperature about 1 hour.
Tips: Don’t overfill (3/4 full is ideal) or the filling may bubble over. If edges brown too quickly, tent loosely with foil for the last 10 minutes. Optional: Brush crust edges with a little egg wash before baking for extra shine.
Freezer-friendly: Wrap each pie tightly and freeze up to 2 months; thaw at room temperature about 1 hour.
Tips: Don’t overfill (3/4 full is ideal) or the filling may bubble over. If edges brown too quickly, tent loosely with foil for the last 10 minutes. Optional: Brush crust edges with a little egg wash before baking for extra shine.
Nutrition
Calories: 280kcal | Protein: 3g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 120mg