Mini pecan pies are filled with a delicious pecan flavor and are perfect for the holiday season. The flaky crust and pecans mixed with the dark Karo syrup are out of this world. These are perfect for Thanksgiving or any holiday. Every pecan pie lover at the dinner table will feel special with these little bite-sized pies!
What is pecan pie?
These mini desserts are a dish that I would refer to as small southern pecan pies. It’s filled with a gooey pecan syrup mixture. Then place into a preheated oven to bake up perfectly. This recipe pairs really well by itself, or you can eat it with my coffee recipe.
Ingredients for mini pecan pies
Dough- Use Pillsbury dough. I used flaky biscuits for this recipe. You can use regular store-bought dough for this regular pecan pie as well.
Pecan halves– Chopped pecans work perfectly in this recipe.
Karo Syrup– Gives these mini pecan pies that rich flavor. You can choose to use light corn syrup or dark corn syrup.
Eggs- Help to bind all of the ingredients together.
Sugar-Adds a touch of sweetness
Melted butter-For flavor. I used salted butter.
Vanilla extract- This is used to enhance the flavor of the pecan filling.
The full list of ingredients can be found in the recipe card below.
How to make mini pecan pie?
Lightly floured surface, remove the biscuits from the can and begin to flatten them with a rolling pin.
Sit to the side until you finish making the mini pecan pie filling.
Place in the preheated oven for 25 minutes or until the filling has cooked thoroughly(golden brown).
Equipment
You will need a muffin dish and non-stick spray. I used a 6-count muffin dish. I was able to make 12 muffins with this recipe.
Storage
Place the mini pecan pies in an airtight container.
Reheating
You can warm these mini pecan pies up in the microwave, air fryer, or oven. Air fryer pecan pie, I know you’re probably wondering, but yes. You can use one. Allow the mini pecan pie to warm up for about 30 seconds to 1 minute (microwave, air fryer). In the oven, preheat to 375 and allow to reheat for 1 minute.
Tips
- At the halfway mark of baking your mini pecan pies. Open the microwave and gently place a piece of aluminum foil over the mini pecan pies so the pecan and crust won’t burn.
- DO NOT overfill the dough. Halfway is fine. Overfilling will result in the filling overflowing of the filling.
- Allow mini pecan tarts to cool before eating. The filling can be scalding.
- You can test the doneness of the mini pecan pies by sticking a toothpick in the pie. If it comes out dry, they are done. It comes out wet. They need to bake a little more.
Common Questions
Can you freeze pecan pie?
Yes, you can freeze your pecan pie. Mini pecan pies can last in the freezer for up to 3 months.
Does pecan pie need to be refrigerated?
Yes, you should refrigerate pecan pie, according to the USDA. Any pie that has eggs should be kept refrigerated.
How far in advance can I make pecan pie?
You can make them a week or even a month after you bake the pies. Wrap them up and place them in the freezer for up to 3 months.
What to pair with mini pecan pies
You can pair this mini pecan pie recipe with vanilla ice cream or a small amount of cream cheese.
What is the difference between pecan pie and Southern pecan pie?
The main difference is that Southern pecan pie includes additional ingredients like butter, brown sugar, and sometimes bourbon or vanilla extract, making it richer and more indulgent than regular pecan pie.
In Conclusions
In conclusion, this easy pecan pie recipe is the perfect addition to any holiday season. Whether you’re a pecan pie lover or enjoy the taste of a flaky crust, making your crust or using your mom’s recipe is a beautiful way to add a personal touch to this dessert. With just a few simple ingredients and a large mixing bowl, you can create a delicious crust that will elevate your pies to a whole new level. And the best part is you don’t need to worry about searching through grocery stores for store-bought pie crusts that often come at an additional cost. Instead, with a little bit of patience and a butter knife or rolling pin, you can easily create a homemade crust with biscuits.
Mini Pecan Pies
Equipment
- Muffin Pan
- Non-stick spray
Ingredients
- 1 Cup Dark Corn Syrup
- 3 Eggs
- 1 Cup Granulated Sugar
- 2 Tablespoons butter melted
- 1 Teaspoon pure vanilla extract
- 1-1/2 Cups Pecans Chopped
- 2 Cans of Dough I used Pillsbury crescent rolls dough
- Non-stick spray
- 1 Tablespoons Flour
Instructions
- Preheat your oven to 350 degrees
- Lightly flour a flat surface, remove the biscuits from the can ,and begin to flatten them with a rolling pin.2 Cans of Dough, 1 Tablespoons Flour
- Spray nonstick spray on your muffin tray.Non-stick spray
- Place the dough into the muffin baking dish. Begin forming the dough into the muffin tray, making sure the sides of the muffin tray are covered with dough.
- Sit to the side until you finish making the mini pecan pie filling.
- Add Karo syrup, eggs, sugar, butter, pecans, and vanilla to a bowl, and stir.1 Cup Dark Corn Syrup, 3 Eggs, 1 Cup Granulated Sugar, 2 Tablespoons butter, 1 Teaspoon pure vanilla extract, 1-1/2 Cups Pecans
- Add the pecan pie filling to the muffin tray with dough, then fill each muffin hole, making sure not to overfill. Use a teaspoon. Only fill halfway.
- Place in the preheated oven for 25 minutes or until the filling has cooked thoroughly.
- Remove from the oven. Allow cooling for 5 to 10 minutes.
- The recipe should make 12 Mini pecan pies
