Best 9 Tiny Pecan Pies Recipes

MINI PECAN PIES

Steps:

• Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
• Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
• In 2-quart saucepan, mix 1 cup packed brown sugar, 1/4 cup cornstarch and 1 1/4 cups water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in 1 tablespoon salted butter, 1 teaspoon vanilla and 1 1/2 cups pecan halves, chopped. Cool 10 minutes.
• Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.

MINI PECAN PIES RECIPE

Steps:

• Preheat oven to 350°F. Spray a mini muffin pans or cupcake tins with flour nonstick cooking spray or grease and flour them.
• Working with one pie crust at a time, unroll each crust. Use a large round cookie cutter (about 2-inches diameter for mini pies and 3-inches for cupcake sized) to cut circles of pie dough, rerolling as needed.
• Press each circle in the bottom of the prepared muffin pan.
• Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Spoon a bit of filling into each pie crust. Be careful not to overfill them.
• Baking time: Mini pies 20-25 minutes, Cupcake sized pies 25-30 minutes.
• As soon as they come out of the oven, check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the pan. The filling will harden as it cools making it hard to remove the pies from the pan. Cool completely before removing from the pan, use a butter knife to help loosen each pie.

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 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.

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.

LI'L PECAN PIES

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes., Divide dough in half. Roll each half into a 6-in. circle. Transfer to two 4-1/2-in. tart pans; fit pastry into pans, trimming if necessary. Arrange pecans in shells., In another small bowl, whisk egg, brown sugar, corn syrup and vanilla. Pour over pecans. Place shells on a baking sheet. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Top with whipped cream if desired.

TINY PECAN TARTS

Steps:

• To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
• To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

TINY PECAN PIES

Steps:

• Preheat oven to 325 degrees. Mix cream cheese and butter together.
• Stir in flour.
• Chill dough for 1 hour.
• Shape dough into 24 balls and place in 24 mini-muffin tins. Regular muffin tins can be used too (you'll need 12 balls of dough for the regular tins).
• Press dough into muffin tins working it up the sides and into the bottom.
• Sprinkle 1/2 of the pecans into the bottom of the dough-lined muffin cups.
• Beat together egg, 1 Tablespoon of butter, brown sugar, salt, and vanilla until smooth. Spoon filling over the pecans in the muffin cups. Top with remaining pecans.
• Bake at 325 degrees for 20 minutes until set. If using regular size muffin tins, bake for about 25 minutes or until set.
• Cool completely before removing from muffin tins.

TINY PECAN PIES

Steps:

• Preheat oven to 325*F.
• Mix cream cheese and butter together.
• Stir in flour.
• Chill dough for 1 hour.
• Shape dough into 24 balls and place in 24 muffin tins.
• Press dough into regular muffin tins, working it up the sides and into the bottom.
• *Note: Mini muffin tins can be used but you may need to reduce the cooking time.
• Sprinkle 1/2 of the pecans into the bottom of the dough lined muffin cups.
• Beat together egg, 1 Tablespoon of butter, brown sugar, salt and vanilla until smooth.
• Spoon filing over the pecans in the muffin cups.
• Top with remaining pecans.
• Bake at 325*F. for 25 minutes or until set.
• Cool completely before removing from muffin tins.
• Make about 24 tiny pecan pies.