During the holidays, you can't go wrong with pecan pie. It's sweet, crunchy, and downright delicious. However, when you're baking for a crowd, mini pecan pies are the way to go. You can easily share them with friends and family—no cutting required. The key is to use a mini muffin pan to make individual (and adorable) mini pecan pies. They double as tasty gifts, too!
Things You’ll Need
-
1 pie crust dough
-
1/2 cup pecans
-
1/4 cup brown sugar
-
1 tablespoon honey or maple syrup
-
1 tablespoon butter, melted
-
1 teaspoon vanilla extract
-
1 egg
-
Pinch of salt
-
Pinch of cinnamon
-
Butter for greasing
Step 1
Pre-heat the oven to 350° Fahrenheit.
Roll out the pie crust dough. Use a cookie cutter, upside down glass, or mason jar lid to cut out 2 1/2 to 2 3/4-inch circles.
Step 2
Grease a mini muffin pan. Mold a circle into each cavity. Use your fingers to smooth out the sides and edges.
Continue cutting circles until there isn't enough dough to cut another one.
Roll the remaining dough into 1 1/4-inch balls. With your thumb and pointer finger, mold one ball into each cavity.
You can also use this method if you don't have a cookie cutter or mason jar lid.
Chill in the refrigerator for at least 15 minutes.
Step 3
Chop the pecans into smaller pieces.
Step 4
In a small bowl, lightly beat the egg. Do not overbeat.
Step 5
In a large bowl, combine the egg, brown sugar, butter, honey, vanilla, salt, and cinnamon. Add the pecans and mix well.
Step 6
Fill each cavity with the pecan mixture. Do not overfill; the filling should sit below the edge. The mixture will rise in the oven, so it's important to avoid using too much.
Step 7
If you'd like, use leftover dough to decorate the mini pecan pies. You can use small cookie cutters or pie crust cutters.
Step 8
Bake for 20 minutes or until the filling is set.
To make more than 12 mini pecan pies, use a 24-cup mini muffin pan and two pie crusts. Double all of the filling ingredients.
Happy holiday baking!
