Mini pecan pies are the best individual serving sized Thanksgiving dessert ever! Made in a muffin pan they have all the flavors of classic pecan pie in finger food!
Course Dessert
Cuisine American
Keyword mini pecan pies, pecan pie tarts
Prep Time 45 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 24
Calories 193kcal
Author Robin Gagnon
Equipment
Round 2 inch cookie cutter or biscuit cutter
muffin pan
Ingredients
Homemade Pie Dough:
2cupsall-purpose flour
½teaspoonsalt
⅔cupshorteningor ⅓ cup plus ⅓ cup unsalted butter
6tablespoonsice cold water
Pecan pie filling:
1 ¼cupschopped Pecans
1 ½teaspoonsvanilla extract
1cuplight corn syrupor dark corn syrup if you prefer
¼cupbrown sugar
3large eggs
¼cupgranulated sugar
Instructions
In a large mixing bowl, mix together your flour and salt.
Add in your shortening. Using a fork, pastry cutter, or your hands, work the shortening into your flour mixture until the dough resembles small crumbs.
Using a dough hook, blend on low and add in ¼ cup ice water, but 1 tablespoon at a time until it forms a ball. The dough should be sticky yet firm. If the dough is dry, add in the remaining amount of ice water if needed.
Cover your dough ball with plastic wrap, and place in the refrigerator while you work on the pie filling.
Preheat oven to 350 degrees.
Add all the filling ingredients to a medium bowl and mix until a custard form. Set aside.
On a flour flat surface, add your ball of dough. Roll out with a rolling pin until it is thin enough for pie crust, but not too thin it starts to break and creates holes.
Cut circles in your dough. It should be about 2.5” circumference as a muffin tin is 2 inches wide by 1 ¼ inches deep. If you can find a pastry or cookie cutter that size it is ideal.
Lightly spray your muffin tin with cooking spray. Add in your dough circle and push to cover the sides of each hole. Repeat.
Add 1 ½ tablespoons of pecan mixture to each tart shell and bake in preheated oven for 25 minutes until edges of crust are golden brown. Let the mini pecan pies cool a little before removing and make sure they are at room temperature before serving.
Notes
Yes, you can use store bought refrigerated pie crust if you prefer.