Mini Pecan Pies

Pecan pie is one of my favorite pies. There’s something about that gooey filling coupled with the nuttiness. Although, pecan pie is traditionally made with corn syrup, this version does not. They bake up quickly. If using store bought pie crusts, they would be that much easier.

Pecan pies a staple for holiday gatherings. I enjoy them so much, I typically make them myself to ensure that we have them for the holidays. Especially for my Laotian family, where an American dessert is less likely to make an appearance. I’ve made pecan pies for my family every year for nearly a decade now. Over the years my singular pecan pie has evolved into mini pies, partially because they are portioned, portable, and so much easier to share. That’s meaning of the season. When we have multiple gatherings, I can split the mini pies, and they don’t look like leftovers. Speaking of leftovers, when we are too stuffed for dessert (gasp, it does happen occasionally), these mini pies are perfect to pack for later.

Notes:

Pie crusts – I used my Easy Pie Crust recipe. The only thing that I changed was use all butter, no shortening. To save time, you can use store bought pie crusts. I have in the past, and no one knows the difference or at least no one has mentioned.
Sugars – use both brown and granulated sugars. The granulated sugar takes the place of corn syrup. Cooking them slightly in the butter helps to give it the gooey-ness.
Milk – combine with the flour helps as a binder in the pie. Heavy cream or half & half can be used to substitute the milk.
Temperature – ingredients should be at room temperature. The butter can be cold since it will be melted. Make sure that the butter and sugar mixture has cooled slightly before whisking eggs or you’ll end up with scrambled eggs.
Cook time – cook time may vary depending on oven, pans, or even crust. Check to make sure the crust is golden brown and a crack has formed on the top of the pie. Try not to overbake the pies or you’ll lose the gooey center.

Storage – store in airtight containers in the fridge for 3-5 days. The pies can also be frozen. After they have cooled completely, wrap tightly and place in the freezer safe bags. They are good for a month or two in the freezer. Thaw unwrapped on the countertop for 1-2 hours. A knife inserted into a thawed pie will slide through easily.

Mini Pecan Pies

Makes 12 mini pies
Time: 45 minutes

1 store bought or homemade double pie crust
1 cup (215 g) packed brown sugar
¼ cup (25 g) granulated sugar
½ teaspoon (2 g) salt
1 stick (113 g) unsalted butter
2 large eggs
2 tablespoons (30 ml) whole milk
1 teaspoon (5 ml) vanilla extract
1 tablespoon (7.5 g) all-purpose flour
1 ¾ cup (190 g) pecan pieces
Cooking spray to grease the pan

• Preheat oven to 375℉.
• In a small saucepan over medium heat, add butter and let cook until the butter has just melted. Then add the sugars and salt. Stir to combine and let the mixture cook for an additional minute, but don’t let it come to a boil. It should look like caramel at this point. Turn off the heat. Transfer mixture into a bowl. Let cool slightly.
• Whisk in the milk, eggs, vanilla extract, and flour, making sure everything is well combined. Stir in the pecan pieces. Set the filling aside.
• Roll out the pie crusts to about 1/8 of an inch thick. Cut 3-inch circles using a cookie cutter or using a small bowl as guide while cutting around it with a knife. Press each dough circle into the cavity of a lightly greased muffin pan.
• Fill each cavity with about ¼ cup of filling.
• Bake for 30-35 minutes or until the crust is golden brown and the top of the pies have started to crack.
• Remove from the muffin pan and transfer onto cooling rack. Let cool completely.
• Enjoy!