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Inspired by the renowned Pioneer Woman’s pecan pie recipe, these mini pecan pies are an absolute delight and arguably the best individual pecan pies you’ll ever bake. Having been captivated by Ree Drummond’s pecan pie both on her blog and Food Network show, I knew I had to try my hand at creating a batch of mini pecan pies, perfect for individual servings and gatherings.
While I’ve enjoyed making various pies over the years, including blueberry peach pie, pecan pie has been a less frequent bake. Determined to elevate my pecan pie game, I turned to The Pioneer Woman’s acclaimed recipe as my muse, adapting it into these charming mini versions. Although I haven’t yet paired these mini pies with a whiskey maple cream sauce – a must-try for next time! – they are incredible on their own. My family absolutely adored these mini Thanksgiving desserts, and I’m confident yours will too!
Why Mini Pecan Pies?
Mini pecan pies offer a delightful twist on the classic dessert, bringing a range of benefits that make them ideal for various occasions. Firstly, portion control becomes effortless with these individual treats. Each mini pie is perfectly sized, allowing everyone to indulge without the commitment of a large slice. This makes them excellent for gatherings where a variety of desserts are on offer, or for those watching their portion sizes.
Beyond portioning, mini pies bake more quickly than a full-sized pie. This is a significant advantage when time is of the essence, especially during busy holiday baking periods. The faster baking time also means less oven heat and energy consumption. Furthermore, mini pecan pies are undeniably fun and visually appealing. Their charming size makes them perfect for parties, potlucks, and dessert tables, adding an element of elegance and cuteness to any spread. Kids and adults alike are drawn to these miniature delights, making them a crowd-pleasing choice for any event.
The Pioneer Woman’s Touch
Ree Drummond, The Pioneer Woman, is celebrated for her approachable and utterly delicious homestyle recipes. Her pecan pie recipe is no exception, lauded for its rich flavor and easy-to-follow instructions. Drawing inspiration from her classic recipe, these mini pecan pies capture the essence of The Pioneer Woman’s baking philosophy: simple ingredients combined to create extraordinary taste.
By adapting her original recipe into mini pies, we retain the comforting, nutty sweetness that makes her pecan pie so beloved, while adding the convenience and charm of individual servings. This recipe ensures that each mini pie is packed with the same gooey, pecan-laden filling and buttery crust that you would expect from a Pioneer Woman creation. It’s the perfect way to enjoy a taste of Southern comfort in a perfectly portioned, utterly irresistible form.
Ingredients for Mini Pecan Pies
Here’s what you’ll need to create these delectable mini pecan pies, inspired by The Pioneer Woman:
- 1 box (14.1 oz) refrigerated pie crusts (or homemade, if preferred)
- 3 large eggs, beaten
- 1 cup granulated sugar
- 3 tablespoons packed light brown sugar
- 1 cup light corn syrup
- ½ teaspoon salt
- ⅓ cup salted butter, melted
- ¾ teaspoon pure vanilla extract
- 4 ounces pecans, chopped
- 4 ounces pecan halves
Step-by-Step Guide to Baking Mini Pecan Pies
Follow these simple steps to bake your own batch of mini pecan pies:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or mini pie pans.
- Prepare the Crust: Unroll pie crusts and use a round cookie cutter or knife to cut out circles slightly larger than your muffin cups or mini pie pans. Gently press the pastry circles into each cup, crimping the edges if desired.
- Arrange Pecans: Distribute the chopped pecans evenly among the pie crusts in the muffin tin. Then, arrange pecan halves on top of the chopped pecans in each mini pie for decoration.
- Mix the Filling: In a large bowl, whisk together the beaten eggs, granulated sugar, brown sugar, corn syrup, salt, melted butter, and vanilla extract until well combined and smooth.
- Fill the Pies: Carefully pour the pecan pie filling evenly over the pecans in each mini pie crust, filling almost to the top.
- Bake: Bake in the preheated oven for approximately 35-45 minutes, or until the filling is set and no longer jiggly in the center. The crust should be golden brown, and the pecans toasted. If the crust edges brown too quickly, you can loosely cover them with foil.
- Cool: Remove the mini pecan pies from the oven and let them cool completely in the muffin tin or mini pie pans on a wire rack before serving. This allows the filling to set properly.
Tips for Perfect Mini Pecan Pies
- Crust Perfection: Ensure your pie crust is chilled before cutting out circles to prevent sticking and tearing. For extra flavor, brush the crust with a beaten egg wash before baking for a golden sheen.
- Filling Consistency: Don’t overbake the pies. The filling should be set but still slightly soft in the center when you remove them from the oven, as it will continue to firm up as it cools.
- Preventing Burning: Keep an eye on the crust edges during baking. If they start to brown too quickly, use pie shields or strips of aluminum foil to protect them.
- Cooling is Key: Allow the mini pies to cool completely before serving. This is crucial for the filling to set properly and for the flavors to meld together beautifully.
- Serving Suggestions: Serve these mini pecan pies at room temperature or slightly chilled. They are delicious on their own, but you can also enhance them with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
Variations and Serving Ideas
While classic pecan pie is always a winner, feel free to experiment with variations to personalize your mini pecan pies. Consider adding chocolate chips to create mini chocolate pecan pies, or a splash of bourbon or rum to the filling for a boozy twist. For a spiced version, incorporate a pinch of cinnamon or nutmeg into the filling mixture.
These mini pecan pies are perfect for a variety of occasions. They are an ideal Thanksgiving dessert, offering a delightful alternative to a full-sized pie. They also shine at Christmas gatherings, potlucks, bake sales, and any event where individual desserts are appreciated. Pair them with coffee, tea, or a glass of milk for a comforting treat. For a more sophisticated pairing, try a dessert wine or a bourbon cocktail.
The History of Pecan Pie (Briefly)
Pecan pie holds a special place in American culinary history, particularly in the South. While pecans themselves are native to North America and were enjoyed by Native American tribes for centuries, pecan pie as we know it today is a more recent invention. The earliest published pecan pie recipes appeared in cookbooks in the late 19th century, with its popularity soaring in the early 20th century. It quickly became a staple dessert in Southern cuisine and a beloved treat across the United States, especially during holidays and celebrations. Its rich, sweet, and nutty flavor profile has cemented its status as a classic American dessert.
Conclusion
These mini pecan pies, inspired by The Pioneer Woman, are a guaranteed crowd-pleaser. Easy to make, perfectly portioned, and bursting with classic pecan pie flavor, they are ideal for any occasion, from holiday feasts to simple weeknight treats. Bake up a batch of these charming mini desserts and experience the joy of homemade pecan pie in every bite!
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 1 hour (cooling)
Total Time: 1 hour 55 minutes
Mini Pecan Pies Recipe
My take on The Pioneer Woman’s pecan pie recipe, adapted for mini pies, is without a doubt the best mini pecan pie recipe I’ve ever made.
Ingredients
- 1 box (14.1 oz) refrigerated pie crusts
- 3 large eggs, beaten
- 1 cup granulated sugar
- 3 tablespoons light brown sugar
- 1 cup corn syrup
- 1/2 teaspoon salt
- 1/3 cup salted butter, melted
- 3/4 teaspoon pure vanilla extract
- 4 oz pecans, chopped
- 4 oz pecans, halved
Instructions
- Preheat oven to 350°F (175°C). Grease muffin tin or mini pie pans.
- Unroll pie crusts, cut circles, and press into muffin cups.
- Sprinkle chopped pecans into crusts, top with pecan halves.
- Whisk eggs, sugars, corn syrup, salt, butter, and vanilla.
- Pour filling over pecans in crusts.
- Bake 35-45 mins, until set.
- Cool completely before serving.
Notes
Allow mini pies to cool completely for the filling to set.
Adapted from The Pioneer Woman’s pecan pie recipe.
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Nutrition Information:
Yield:
12 mini pies
Serving Size:
1 mini pie
Amount Per Serving: Calories: 350, Total Fat: 20g, Saturated Fat: 5g, Trans Fat: 0g, Unsaturated Fat: 14g, Cholesterol: 50mg, Sodium: 200mg, Carbohydrates: 45g, Fiber: 1.5g, Sugar: 30g, Protein: 3g
