Best 6 Tiny Pecan Pies Recipes

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.

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.

SMALL PECAN PIE

Steps:

• Make the Small Pie Crust dough and chill for 1 hour (get directions here - post includes step by step photos).
• If you haven't already, roll your dough into an 8 inch circle between 1/8 - 1/4 inch thick. You can roll it out in between the plastic wrap or on a lightly floured surface.If your dough is sticking, refrigerate for another 15 minutes or until cold.
• Transfer your dough to a 6 inch ungreased glass pie plate, 6 inch greased disposable pie plate, 6x2 inch greased springform pan, or 6x2 inch greased cake pan. If you're having trouble, you can patch the dough back together in the pan.
• Trim off any excess dough then shape crust as desired. Prick the bottom with a fork then refrigerate for at least 30 minutes.
• Preheat the oven to 400F. Have a room temperature baking sheet ready.
• Line the pie crust with greased foil covering the top (touching the dough) then fill with pie weights, such as dried lentils or beans.
• Place your pie pan onto the room temperature baking sheet. Bake for 15 minutes. Do not put a cold pan directly onto a hot oven rack or hot baking sheet. The sudden change in temperature may cause your pan to shatter.
• Remove the foil and weights then bake another 5 minutes or until the bottom is golden brown and no longer looks uncooked.
• Turn the oven down to 350F and let the crust cool while you make the filling.
• For the filling: In a large bowl, whisk together the sugar, corn syrup, egg, melted butter, vanilla and salt. Stir in the pecans.
• Transfer your filling to the warm pie crust. Bake 40-45 minutes or until the center reaches an internal temperature of 200F degrees.If your pan is small and the filling doesn't fit, place remaining filling in a ramekin and bake on the same tray.
• Cool for 2 hours then cover and refrigerate until ready to serve with whipped cream. Store in the refrigerator for up to 3 days.

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.

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.

TINY PECAN PIES

Steps:

• 1. Preheat oven to 325 degrees. Mix cream cheese and butter together.
• 2. Stir in flour.
• 3. Chill dough for 1 hour.
• 4. 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).
• 5. Press dough into muffin tins working it up the sides and into the bottom.
• 6. Sprinkle 1/2 of the pecans into the bottom of the dough-lined muffin cups.
• 7. 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.
• 8. Bake at 325 degrees for 20 minutes until set. If using regular size muffin tins, bake for about 25 minutes or until set.
• 9. Cool completely before removing from muffin tins.