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–+ servings
Mini pecan pies on parchment paper.

Mini Pecan Pies

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Mini pecan pies are perfectly sweet, with an ooey gooey center filling and flaky buttery crust that will melt in your mouth. So delicious, you can't have just one!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 mini pies
Calories 126
Author Kim

Ingredients

For the crust

  • 1/2 cup (113g, 1 stick) unsalted or salted butter room temperature
  • 4 ounces (85g) cream cheese room temperature
  • 1 cup (120g) all-purpose flour

For the filling

  • 3/4 cup (150g) light brown sugar
  • 1 large egg
  • 1 tablespoon (14g) unsalted or salted butter melted
  • 1 teaspoon vanilla extract
  • 3/4 cup (75g) pecan pieces

Instructions

  • For the crust, in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the 1/2 cup (113g, 1 stick) unsalted or salted butter and 4 ounces (85g) cream cheese together for 30 seconds to 1 minute or until well combined.
  • Add the 1 cup (120g) all-purpose flour and mix until evenly combined.
  • Roll the dough into 24 small balls. Chill in the refrigerator for 15-20 mins.
  • Meanwhile, make filling by stirring together the 3/4 cup (150g) light brown sugar, 1 large egg, melted 1 tablespoon (14g) unsalted or salted butter, and 1 teaspoon vanilla extract extract together until combined, then fold in the 3/4 cup (75g) pecan pieces.
  • Preheat oven to 375ºF and spray mini muffin pan with cooking spray.
  • Press chilled balls into the 24 cavities of the mini muffin pan. Be sure to get the crust up around the sides. I use my thumb and then press some around the sides with my fingers.
  • Fill each tart evenly with filling. They will be pretty full.
  • Bake at 375ºF for 15-20 mins or until the tops are lightly golden brown. Remove from the oven and allow tarts to cool for about 15 mins before removing from pan. Use a butter knife to gently slide around each one to make the removal process easier.

Notes

  • Storage Instructions: Leftovers may be stored in an airtight container at room temperature for up to 1 week.
  • Freezing Instructions: These will freeze well for up to 3 months. Thaw to room temperature before serving.

Nutrition

Serving: 1mini pie | Calories: 126kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 26mg | Potassium: 38mg | Fiber: 1g | Sugar: 7g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg