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Mini Pecan Pies in Muffin Tins

Mini pecan pies in muffin tins bake in a flaky homemade crust with a sweet, puffed pecan filling. Chilling the pastry shells before baking helps them hold their shape in a standard 12-cup muffin pan.
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Prep Time 40 minutes
Cook Time 30 minutes
chilling 1 hour 15 minutes
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cups all-purpose flour
  • 0.5 tsp fine salt
  • 0.75 cup unsalted butter cold, cut into small cubes
  • 6 tbsp water to 8; ice
  • 1 nonstick cooking spray for the pan
For the filling
  • 2 eggs large
  • 0.5 cup light corn syrup
  • 0.5 cup light brown sugar packed
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1 cup pecans finely chopped

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the crust
  1. Whisk the flour and salt together in a large bowl.
  2. Cut in the cold butter with a pastry blender or your fingertips until the pieces are about pea-size.
  3. Drizzle in 6 tablespoons ice water and toss until the dough begins to hold together, adding up to 2 more tablespoons as needed.
  4. Press the dough into a disk, wrap it, and refrigerate for 1 hour.
  5. Roll the dough between sheets of parchment to 1/8-inch thickness and cut out twelve 4-inch rounds, rerolling scraps once.
  6. Lightly coat the wells of a standard 12-cup muffin pan with nonstick cooking spray.
  7. Press a round into each well without stretching the dough.
  8. Refrigerate the pastry shells for 15 minutes while you preheat the oven to 350°F.
Make the filling
  1. Whisk the eggs, corn syrup, brown sugar, melted butter, and vanilla in a medium bowl until smooth.
  2. Fold in the pecans.
Assemble and bake
  1. Divide the filling evenly among the chilled shells, leaving room at the top so it does not overflow.
  2. Bake for 25 to 30 minutes, until the crusts are golden and the filling is puffed and set, with the centers reaching at least 160°F.
Cool
  1. Cool the pies in the pan for 10 minutes.
  2. Loosen the edges with a small knife and transfer them to a wire rack to cool completely.

Notes

For neatly shaped shells, avoid stretching the dough as you press it into the muffin pan. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter in both the crust and filling.