Mini Pecan Pies
These Mini Pecan Pies are the cutest and easiest dessert for your holiday table. With a foolproof pie crust and simple pecan filling, it’s a mess-free way to serve pie to a crowd.
Servings: 72 servings
Calories: 78kcal
Ingredients
Crust Ingredients
- 2 cups all-purpose flour
- 8 ounces full-fat cream cheese room temperature
- 1 cup salted butter room temperature
Filling Ingredients
- 1 cup finely diced pecans
- 2 large eggs
- 1 1/2 cups packed brown sugar
- 2 tablespoons salted butter melted and slightly cooled
- 1/8 teaspoon salt
- 1 1/2 teaspoon vanilla extract
Instructions
- In a stand mixer or large bowl with a hand mixer, beat cream cheese until smooth. Add butter and mix again. Once combined, add flour and blend just until the dough comes together.
- Place in a covered dish and refrigerate at least 6 hours.
- Next day, preheat oven to 350°F. Grease 3 24-cup mini muffin pans with butter or nonstick cooking spray.
- Using a cookie scoop or 2 spoons, add approximately 1 tablespoon of the dough to each muffin pan well.
- Flour a tart press or your fingers and press the dough down and up the sides of each muffin well.
- Evenly sprinkle the pecans in each muffin pan well.
- For the filling, in a bowl, whisk together eggs, brown sugar, melted butter, salt, and vanilla until smooth.
- Spoon this mixture evenly over the top of each prepared muffin well. DO NOT overfill. The crust should be exposed above the filling. Depending on your crust press depth, pecan fill and topping, you might have a little filling leftover. Discard or save for later.
- Bake 20-26 minutes or until the filling is set and crust is golden around the edges.
- Cool 1-2 minutes then transfer the tarts to a cooling rack. Allow them to cool completely.
Video
Notes
Expert tips
- Make sure your butter and cream cheese for the pie crust are room temperature. This is a no-fuss pie crust recipe and to make sure the crust ingredients are combined evenly, you want to make sure they are room temperature.
- Make the pie crust in advance. This is a great prep-ahead recipe for the holidays, the crust needs to be refrigerated at least 6 hours, so be sure to plan ahead.
- You know when the mini pecan pies are done when the crust is golden brown and the filling has just set. The filling may even jiggle a little bit when you remove the pies, but don't worry, they continue to bake in the pan as they cool.
- Don't fill the pies too much. You want to add the same amount of pecans and filling to each crust so that they bake at the same rate. Don't fill over the crust.
- Serve with ice cream or whipped cream. Just like regular pecan pie, these are so delicious with whipped cream or ice cream! A dusting of powdered sugar is pretty as well.
Storage
Store any leftover pecan pies in an airtight container in at room temperature for up to 3-5 days. You can freeze the pies as well for up to 2 months. Just thaw on the counter overnight until easy to eat.Nutrition
Calories: 78kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 40mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 139IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 0.3mg
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