Mini Southern Pecan Pies
Craving a bite of the perfect pecan pie? Our recipe for Mini Southern Pecan Pies has you covered. Created using muffin tins and our bourbon pecan pie recipe, these pack a punch of flavor with an optional hint of bourbon. These mini bourbon pecan pies the perfect dessert to serve up at your next holiday gathering. Savor the sweetness of this classic treat in mini pecan pie cups that everyone will love!
Get ready to elevate your holiday dessert game with these irresistible Mini Southern Pecan Pies. These bite-sized treats, baked in muffin tins, combine the rich, nutty goodness of classic pecan pie with an optional hint of bourbon for extra warmth. Perfect for Thanksgiving, Christmas, or any gathering, these adorable mini pies are easy to make and guaranteed to steal the show.
Uncover the secret to making your holiday dessert table stand out with these Mini Southern Pecan Pies. A perfect blend of dark corn syrup, melted butter, premium bourbon, fresh eggs and pecans nestled in a flaky, golden crust, these little pies are as delicious as they are adorable. Crafted with love and baked to perfection, they’re sure to become a new family favorite. Plus, they’re just the right size to satisfy your sweet tooth without overindulging.
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Whip up a batch of these Mini Southern Pecan Pies and watch them become the star of your holiday table! With their flaky crust, rich pecan filling, and optional bourbon kick, these bite-sized treats are as easy to make as they are to love. Perfect for sharing (or not!), they’re a delightful way to sweeten any gathering.
We believe these pies taste better with the addition of bourbon but we know many that leave out the bourbon and loves them.
Mini Southern Pecan Pie Recipe:
Ingredients:
- 3 Tablespoons butter, melted
- 1 cup dark brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup dark corn syrup, we use Karo Syrup
- 2 Tablespoons of good Bourbon, optional
- 1 cup chopped pecans
- 2- 9 inch unbaked pie crusts
Equipment Needed:
- Muffin Tins
- 3 inch biscuit cutter
- Pastry Mat
- Rolling Pin
- Mixing Bowls
🥣 Recipe Tips
- Chill the Dough for Easier Handling: Before rolling out the pie dough, chill it in the refrigerator for 15-20 minutes. This makes it easier to cut clean 3-inch rounds and prevents the dough from sticking, ensuring perfectly shaped mini pie crusts.
- Toast the Pecans for Extra Flavor: Lightly toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes before adding them to the pie cups. This enhances their nutty flavor, adding depth to the filling.
- Adjust Bourbon to Taste: If using bourbon, taste the filling mixture before adding it to the crusts. For a stronger bourbon flavor, increase to 3 tablespoons, or skip it entirely for a classic pecan pie taste—either way, the pies will be delicious!
How to make these Southern Mini Bourbon Pecan Pies:
Preheat oven to 350°F . Roll pie dough out on a lightly floured surface. Use a 3-inch round biscuit cutter, cut out rounds re-rolling and cutting until all the dough is gone. You should have about 16-18 rounds of mini pie crusts.
Spray your muffin pans with a non-stick cooking spray. Carefully place each dough round into each muffin cup, pressing down to form a mini pie crust.
Continue until all the pie dough is gone. Each crust should should come up on the sides a little more than halfway. You should have 14-16 mini pie crusts.
Add the corn syrup, eggs, sugar, melted butter, salt, bourbon and vanilla in a large bowl and mix well.
Place two tablespoons chopped pecans in each pecan pie cup.
Carefully spoon pecan pie filling into pie cups making sure not to overfill. Place in preheated oven and bake for 20-25 minutes.
Remove from oven and place pans on wire racks. Immediately check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the edges of the tins. The filling will harden as it cools making it hard to remove the pies from the muffin tin. Let the cups cool completely before removing from the pan, use a butter knife to help loosen each pie.
Looking for a new tradition to start this holiday season? Our Mini Southern Pecan Pies are the answer. This family favorite that’s now your to recreate. Baked in simple muffin tins and hiding an optional twist of bourbon, these pies are guaranteed to warm hearts and stomachs alike. Try out the recipe and let us know how it went.
Other Pie Recipes:
🥣 Recipe
Ingredients
- 3 Tablespoons butter melted
- 1 cup dark brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup dark corn syrup we use Karo Syrup
- 2 Tablespoons Bourbon
- 1 cup chopped pecans
- 2 9 inch unbaked pie crusts
Instructions
- Preheat oven to 350°F . Roll pie dough on a lightly floured surface. Use a 3-inch round biscuit cutter, cut out rounds rerolling and cutting until all the dough is gone. You should have 14-16 rounds of mini pie crusts.
- Spray your muffin pans with a non-stick cooking spray. Carefully place each dough round into each muffin cup, pressing down to form a mini pie crust.
- Continue until all the pie dough is gone. Each crust should should come up on the sides a little more than halfway. You should have 14-16 mini pie crusts.
- Add the corn syrup, eggs, sugar, melted butter, salt, bourbon and vanilla in a large bowl and mix well.
- Place two tablespoons chopped pecans in each pecan pie cup.
- Carefully spoon pecan pie filling into pie cups making sure not to overfill. Place in preheated oven and bake for 20-25 minutes.
- Remove from oven and place pans on wire racks. Immediately check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the edges of the tins. The filling will harden as it cools making it hard to remove the pies from the muffin tin. Let the cups cool completely before removing from the pan, use a butter knife to help loosen each pie.
Nutrition
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