Mini Pecan Pies
Mini pies bring a special charm, especially when made with classic pecan pie flavors but without corn syrup. These little pies are perfect for one person, but the whole recipe makes 4 single-serving pies. Eat them slowly by yourself, OR share them with friends. Or so a little of both.
Because these single-serve pecan pies are just the right size for one, they’re great for holiday gatherings, dinner parties, or as a personal treat. Take a batch to your next party and watch them disappear!
Can I Make a Pecan Pie Without Corn Syrup?
Yes, you absolutely can! This is how pecan pies used to be made before corn syrup was invented. The flavor is so much more developed when you don’t use a sweet sugar syrup as your base.
Pecans should be the star of the show when you’re baking pecan pies. These mini pies do just that. They’re filled with chopped pecans and then topped with pecan halves. The ones on top toast up beautifully for an extra depth of flavor.
What Size Pans Do You Use?
I bought mine on Amazon, but if you have a good housewares or kitchen store near you they will typically carry the small 5-inch pans. I used these small 5-inch pie pans, but if you’re going to a party, you might want to grab disposable pans.
What Kind Of Pie Crust?
To make these I used half of a box of Pillsbury premade pie crusts. They’re rolled now instead of folded so they’re not as prone to springing leaks. They make homemade pies so much easier and quicker.
If you want to tackle making your own pie crust, this all-butter crust recipe is easy to make in the food processor. And they rarely, if ever, leak.
What You Need To Make Mini Pecan Pies
No corn syrup, that’s for sure!
- pecans
- salt
- flour
- brown sugar
- sugar (Need a sugar swap? These work great)
- vanilla
- milk
- egg (Forgot the eggs? Use these alternatives instead)
- pie dough, use one crust from a box of premade crusts or make your own pie crust
- mini pie pans
If You’re Creating a Feast For A Small Household
I’ve got some great recipes for you if you’re putting together a meal for a smaller household. From Green Bean Casserole, to Mashed Potato Casserole, to Cooking a Small Prime Rib. These Mini Pecan Pies are the showstopper finale you’re looking for!
Make These Pies The Day Before
You can make these pies a day before you want to serve them. They CAN be made the same day, too. but if you need to get them out of the way bake them, cool them, and store them at room temperature for up to 24 hours or so.
You can serve them warm out of the oven or you can them cool. They’re fun to serve warm with ice cream. Or serve them with whipped cream.
Mini Pecan Pies
Equipment
- 4 single serve pie pans 5 inch small pie pans
- 1 sheet of parchment paper cut in four rectangles
- pie weights or dry beans
Ingredients
- 1 pie crust 1 single pie crust if you buy premade or half of a full pie crust recipe
- 1/4 cup melted butter cool but not cold
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 TBSP all-purpose flour
- pinch salt
- 1 TBSP milk
- 1 eggs
- 1/2 tsp vanilla
- 1 cup pecan halves divided, you will need 32 pecan halves AND 1/2 cup of pecan halves, you may have some leftover
- extra flour for dusting
Instructions
- preheat oven to350°
- melt the butter and set it aside to cool
- lay out the pie crust on a lightly floured surface
- roll lightly to enlarge it by about 1 inch total
- lay the pie tins down on the pie dough and cut around each tin by about 1/3 inch or so
- sprinkle a bit of flour in the bottom of each pie pan
- ease a crust down in the pie pans, and pat the dough to fit the pan fold over the top edge
- use a fork to gently crimp the crust on the edge of the pie pan
- lay a small pie of parchment in each pie pan, fill pan with pie beans or dry beans
- place pans on baking sheet and bake for 15 minutes
- meanwhile mix the sugars and flour together in a mixing bowl, set aside
- add the egg, milk, and vanilla to the cooled melted butter, stir to combine
- pour the liquids into the dry ingredients
- stir to combine, don't whisk or whip this mix
- pick out 32 whole pecans and set them aside
- roughly chop 1/2 cup of the remaining pecans, save the rest for another use
- mix the pecans into the filling mix
- when the pie shells are done pre-baking remove them from the oven
- carefully remove the beans from each pie pan
- stir the batter again and divide the batter between the prebaked crusts
- top each pie with 8 pecan halves
- bake at 350° for 30 minutes or until the pies are just set
- remove from the oven and let cool
- serve slightly warm OR cool completely and serve chilled
