Mini Pecan Pies

This month I’m joining the Fantastical Food Fight for the Pecan Pie challenge. I will admit that I often find Pecan Pie to be too sweet, almost like candy. It can be hard to eat an entire slice. Given that, I decided to make Mini Pecan Pies, so that everyone could enjoy the flavor of the dish without it being overwhelming or too much to eat.

Growing up Pecan Pie was always a dessert at Thanksgiving. I have mixed memories of this dish as we seemed to often have one that was burned or hard to eat. We also had delicious soft pecan pies that were amazing. This recipe is a light, nutty, sweet and easy version that is quick to make and get for serving a crowd.

Fantastical Food Fight

I’m joining the Fantastical Food Fight Pecan Pie challenge with other bloggers to share our creations. If you would be interested in joining us for future food fights, you can visit this page for more information. Check out previous food fight recipes!

Mini Pecan Pies Recipe

Yield: 24 mini pies

Mini Pecan Pies

Print

Mini Pecan Pies are the perfect size to give you a sweet little treat! These are great for sharing at a gathering.

Prep Time 15 minutes

Cook Time 8 minutes

Total Time 23 minutes

Ingredients

Pie Crust

• 1 1/2 cups all-purpose flour
• 3/4 cups butter, cold
• 3 tbsp. cold water

Pie Filling

• 1 cup brown sugar, packed
• 1/4 cup cornstarch
• 1 1/4 cups water
• 1 tbsp. salted butter
• 1 tsp. vanilla
• 1 1/2 cups pecan halves, chopped
• 24 pecan halves

Instructions

Pie Crust

Cut butter into cubes. Combine flour and butter in a food processor.  Mix well to crumble stage.

Add 3 Tbsp. cold water slowly through the tube feed while the food processor is running. Mix just until the dough comes together. Be careful not to over mix.

Roll into a ball and chill in refrigerator for 15 minutes.

Roll half of the pastry to 1/8-inch thickness on a lightly floured surface. Cut 3 inch rounds using biscuit cutters. Press into mini muffin pan and fill with pie weights.

Heat oven to 425 degrees. Bake for about 8 minutes.Cool for about 5 minutes and remove shells from pan. Cool completely on cooling rack.

Pie Filling

In 2-quart saucepan, mix brown sugar, cornstarch and water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in butter, vanilla and chopped pecans. Cool 10 minutes.

Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.

Notes

Recipe adapted from Pillsbury.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid Silicone Scraper Spatula, Black
• 
  All-Clad 6203 SS Copper Core 5-Ply Bonded Dishwasher Safe Saucepan with Lid / Cookware, 3-Quart, Silver
• 
  USA Pan 1602CR Half Sheet Bakeable Nonstick Cooling Rack, Pan, Metal
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  J.K. Adams 12-Inch-by-2-3/4-Inch Maple Wood Medium Gourmet Rolling Pin
• 
  Breville BFP660SIL Sous Chef 12 Cup Food Processor, Silver
• 
  Biscuit Cutter Set (5 Pieces/Set), HULISEN Round Cookies Cutter with Handle, Professional Baking Dough Tools (Round)
• 
  Mrs. Anderson’s Baking Ceramic Pie Crust Weights, Natural Ceramic Stoneware
• 
  Nordic Ware Natural Aluminum Commercial Petite Muffin Pan, 24 Cup

Pin for later!

Sign up for our Newsletter!

Want to get new recipes from Simply Inspired Meals directly to your email? Subscribe to our newsletter and you will be notified when more recipes are added.

If you like my recipes, follow me on Instagram, Pinterest, Facebook and Twitter. It would make my day!

This post may contain affiliate links, which means I receive a small commission from sales made through those links. Thank you for supporting this blog at no additional cost to you. Please see my full disclosure policy for details.