Mini Pecan Pies
Delicious mini pecan pies made with a buttery crust and rich, sweet filling.
Equipment
- mini muffin pan
- Cookie Cutter
- whisk
- mixing bowls
- Rolling Pin
Ingredients
Pie Crust
- 1 unbaked pie crust or all butter pie crust
Filling
- 3 Tablespoons unsalted butter
- ½ cup packed dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¾ cup chopped pecans
- coarse sea salt or flaky sea salt for sprinkling
Instructions
Preparation
- Prepare pie dough and chill in the refrigerator for at least 2 hours.
- Roll dough into a 12-inch circle and cut out 24 rounds using a 2.75-inch cookie cutter.
- Grease a 24-count mini muffin pan and press the dough rounds into the pan.
- Refrigerate the muffin pan for 5-10 minutes while preheating the oven to 325°F (163°C).
- Pre-bake the crusts for 7 minutes and then raise the oven temperature to 350°F (177°C).
- Melt the butter and mix the filling ingredients, adding the melted butter last.
- Spoon 1-2 teaspoons of the filling into each crust and sprinkle with salt.
- Bake for 16-18 minutes until the crust is slightly brown.
- Cool the mini pies completely in the pan before serving.
Notes
The pie dough can be prepared ahead of time and stored for up to 5 days in the refrigerator or 3 months in the freezer. After baking, cool and freeze mini pies for up to 3 months.
Nutrition
Serving: 1mini pieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 150IUCalcium: 20mgIron: 1mg
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