Best Mini Pecan Pies Recipes

MINI SOUTHERN PECAN PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pecans on a food processor and pulse until coarsely chopped.
• Mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt together in a bowl; fold in pecans. Spoon 1/4 cup pecan mixture into each pie shell. Place pies on a baking sheet.
• Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.

MINI PECAN PIES

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the granulated sugar, corn syrup, maple syrup, butter, brown sugar, whiskey, vanilla, salt and eggs in a bowl.
• Divide the chopped pecans among the pie shells. Pour the syrup mixture over the top and put a whole pecan on top of each. Bake until just set, 20 to 25 minutes. Let cool.

PECAN TASSIES/MINI PECAN PIES

Steps:

• Preheat oven to 375.
• In medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Chill the dough while making the filling.
• In another bowl, mix the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans.
• Roll into small balls, and press slightly into the bottoms and sides of greased tart pans or mini muffin pans making sure to put some of the dough over the lip of the cup. Use a spoon to fill each of the crusts 2/3 full with the filling. It will overflow if you fill too full.
• Bake for 15-18 minutes in oven, until shell is lightly browned, and filling has puffed up. Cool, and carefully remove from pan.

MINI PECAN PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray.
• For the dough:
• In a food processor, pulse the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean work surface sprinkled with flour. Form the dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first. Bake until the crusts are very golden, 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown. Meanwhile, make the filling: In a medium bowl, whisk the egg yolk, corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove the dough from the oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.

MINI BOURBON PECAN PIES

Steps:

• For pastry, in a bowl combine 1 c flour baking powder and salt. In a mixing bowl combine the 1/2 c butter cream cheese and 2 tsp sugar. Mix until well blended, stir in the flour mixture, press firmly into a ball with hands. Divide in half. Set aside 1 half. On a lightly floured surface roll out dough to a 1/8 inch thickness. Lightly spray 2 twelve cup mufin pans with nonstick spray. Cut out 12 2 1/4 inch rounds, I suggest using a cookie cutter or biscuit cutter. Press the rounds evenly into the bottoms and sides of the muffin pan cups. Repeat with remaining dough. Then refridgerate about 10 to 15 minute.
• Meanwhile , in a medium bowl beat the eggs slightly. Stir in the granulated sugar, corn syrup, bourbon, melted butter, and vanilla until blended. Spoon a heaping teaspoonfull of chopped pecans into each pastry lined cup. Top with the corn syrup mixture. Be careful not to put too much, if the cornsyrup mixture goes above the pastry it can stick and be difficult to remove after baking. Bake at 350 degrees for 20- 25 min, until lightly browned and a toothpick comes out clean. Cool , and sprinkle with powdered sugar before serving.
• Enjoy!

BOURBON-CHOCOLATE-PECAN MINI PIES

Steps:

• Heat oven to 375°F. In food processor, place flour, cocoa, 2 tablespoons granulated sugar and the salt. Cover; process, using quick on-and-off motions, until blended. Add shortening. Cover; process, using quick on-and-off motions, until particles are size of small peas. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl. Gather dough into a ball.
• Divide dough evenly among 12 ungreased regular-size muffin cups, pressing dough in bottoms and up sides of cups. Sprinkle pecan halves and chopped chocolate into crust-lined cups. In medium bowl, beat egg, brown sugar, melted butter, corn syrup, maple syrup, bourbon and vanilla with whisk. Spoon mixture evenly into muffin cups, about 4 teaspoons per cup.
• Bake 20 to 25 minutes or until filling is golden and slightly puffed in center. Cool 30 minutes; remove from pan to cooling rack.
• In chilled small bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form. To serve, spoon about 2 tablespoons whipped cream onto each mini pie. Sprinkle with shaved chocolate.

CHRISSI'S CREAM CHEESE NUT CUPS (MINI PECAN PIES)

Steps:

• Dough: Combine ingredients. Roll dough into balls and press into mini muffin tins. Place in freezer for 30 minutes.
• Filling: Combine all ingredients.
• Fill dough in muffin tins 3/4 of the way with filling - DO NOT OVERFILL to the top.
• Bake at 350 degrees for 30 minutes. Enjoy.

MINI PUMPKIN PIES WITH PECAN STREUSEL TOPPING

Steps:

• Preparation:.
• Preheat oven to 425.
• Using a cupcake tin, place aluminum foil strips into each cupcake cup so that the ends are sticking out (this will help for pulling pies out of pan). Spray with baking spray.
• Roll out cold pie dough. Using '1 cup' size measuring cup, cut out 24 circles.
• Press cut out circles into pan.
• In a mixer, mix all pumpkin filling ingredients. scraping down sides to get it all incorporated.
• Using a cookie scoop, fill mini pie shells with filling.
• Mix chopped pecans, flour, and brown sugar. cut cold butter into mixture until crumbly.
• Bake mini pumpkin pies at 425 for 15 minutes. Sprinkle Streusel Topping on Pies. Then turn heat down to 350 and bake them for 25-30 minutes or until golden brown.
• Let cool completely before serving. refrigerate leftovers.

MINI CHOCOLATE BOURBON PECAN PIES

Steps:

• Whisk together eggs and next 7 ingredients until thoroughly blended. Stir in pecans and chocolate morsels. Arrange pastry shells on cookie sheets. Spoon mixture into pastry shells almost to top. Bake at 350 degrees for 25-30 minutes or until set. Remove to wire racks, and let cool completely. Store in airtight containers. When ready to serve, top with whipped cream and chocolate shavings.

MINI CROISSANT CRUST PECAN PIES

Steps:

• Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.
• Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.
• Cut each croissant in half, then turn the halves and slice open like you're making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.
• Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan.
• Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.
• Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.

MINI PECAN-PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees F.
• Spray the bottoms and sides of the mini muffin tins with cooking spray.
• For the dough:.
• In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined.
• Add in butter and pulse until dough resembles coarse meal.
• Slowly pour in ice water through the feed tube one tablespoon at a time as needed, pulsing, until the dough comes together.
• Remove from processor bowl onto clean work surface sprinkled with flour. Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered.
• Bake 15 to 18 minutes, until the crusts are very golden, but not overly brown.
• For the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans.
• Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pecan half.
• Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.
• Run knife around edge of muffin tins to remove pies. Enjoy!

MINI PECAN PIES WITH WHIPPED CREME FRAICHE AND GINGERBREAD COOKIES

Steps:

• For the cookies: Decorate the cookies as desired with red, green, black and white decorating icing.
• For the crust: Preheat the oven to 350 degrees F. Spray two 12-cup muffins tins with nonstick cooking spray.
• Roll each pie into a 12-inch circle 1/8-inch thick on a lightly floured surface. Use a 3-inch round biscuit cutter to cut 24 circles, rerolling the dough as needed. Press one dough circle into the bottom and up the sides of each hole in the muffin tin. Freeze for 30 minutes.
• Meanwhile, make the filling: Combine the butter, brown sugar, corn syrup and salt in a small saucepan. Bring to a boil over medium heat, stirring constantly, and boil for 1 minute. Remove from the heat and stir in the pecans and vanilla. Set the filling aside to cool slight, about 5 minutes.
• Whisk the eggs into the filling until smooth. Spoon about 1 1/2 tablespoons of filling into each pie shell. Bake until the filling is set and the crust is cooked through and golden brown around the edges, 20 to 25 minutes. Remove from the oven and let cool.
• For the whipped cream: Mix the creme fraiche and granulated sugar in a medium bowl until smooth. Add the heavy cream and beat with a hand mixer until stiff peaks form. Spoon about 1 tablespoon whipped cream on top of each pie and top with a gingerbread cookie.
• The pies can be made up to 3 days in advance and stored in separate airtight containers. Make the whipped cream just before serving.

MINI PECAN PIES RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Place frozen pastry shells on a baking sheet. Place pecans in the bottom of each shell. Mix all other ingredients in a bowl and whisk together well. Using a 1/3 cup measuring cup, put mixture into shells. Be careful not to overfill, or they will overflow while baking. Bake for 30 minutes. Let cool. These can be frozen in a Ziplock bag and thawed out individually before serving.

MINI PECAN PIES

Steps:

• Heat oven to 400°F.
• Unroll pie crust on lightly floured cutting board; cut into 12 (3-1/4-inch) rounds with biscuit cutter, rerolling scraps as necessary.
• Press pastry rounds gently onto bottoms and up sides of 12 muffin pan cups sprayed with cooking spray.
• Whisk egg with next 4 ingredients in medium bowl until blended. Stir in sugar. Add nuts and coconut; mix well.
• Spoon evenly into crusts, adding about 1 Tbsp. nut mixture to each crust.
• Bake 15 to 17 min. or until filling is hot and bubbly, and tops of pies are lightly browned. Cool 5 min.
• Run knife around edges of pies to loosen from pan. Remove to wire rack; cool completely.
• Serve topped with COOL WHIP.

PECAN TASSIES/MINI PECAN PIES

Steps:

• Preheat oven to 375.
• In medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Chill the dough while making the filling.
• In another bowl, mix the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans.
• Roll into small balls, and press slightly into the bottoms and sides of greased tart pans or mini muffin pans making sure to put some of the dough over the lip of the cup. Use a spoon to fill each of the crusts 2/3 full with the filling. It will overflow if you fill too full.
• Bake for 15-18 minutes in oven, until shell is lightly browned, and filling has puffed up. Cool, and carefully remove from pan.

MINI PECAN PIES

Steps:

• Crust-Combine the butter, cream cheese and flour in a medium sized bowl, until all comes together. Gather the dough into a ball and wrap in plastic wrap. Place in the refrigerator for about an hour.
• Heat oven to 350 degrees.
• Remove small 1" sized pieces of the chilled dough and press into mini muffin tins.
• For the Filling-In a medium sized bowl beat the 2 eggs. Add the packed brown sugar, pecans, vanilla and the melted butter. Combine well and gently pour into the mini pie crusts. Bake for 15 minutes, then turn down the oven temp to 300 degrees and continue to bake until a deep golden brown color, about 10-15 minutes more.

MINI PECAN PIES

Steps:

• Cream together the cream cheese and butter and add flour until it is like pie dough. Chill dough for 1 hour Meanwhile blend together wet ingredients. Roll dough into balls and press into mini cupcake tin. Add nuts, cover with filling and top with nuts. Bake for 20-25 minutes, until filling is set.

MINI PECAN ICE CREAM PIES

Steps:

• Toast pecans over moderate heat then reserve. Place pie shells on a small tray. Soften ice cream in microwave on high for 20 seconds. Fill pie shells with ice cream, mounding each shell up. Smooth edges of the ice cream pies and freeze 20 minutes to set. Remove lid of the caramel sauce and warm it, 1 minute on high. Top pies with caramel sauce and lots of toasted pecans and whipped cream.