Indulge in the rich and nutty flavors of the South with these Mini Southern Pecan Pies. This classic dessert is made with a buttery and flaky pie crust, a sweet and gooey filling made from pecans and brown sugar, and a touch of vanilla. These bite-sized pies are perfect for parties, holidays, or just when you're craving a little taste of the South. Get ready to enjoy a Southern favorite in a miniature form!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 3-4 tablespoons ice water
- 1 cup pecans, chopped
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Directions
- In a large mixing bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- Add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- In another bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, eggs, and vanilla extract. Stir until well combined.
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cookie cutter or the rim of a drinking glass to cut out circles that are slightly larger than the openings of a mini muffin tin.
- Press each circle of dough into a greased mini muffin tin, gently pressing it against the sides to form a crust.
- Fill each mini pie crust with about 1 tablespoon of the pecan filling.
- Bake in the preheated oven for 15-18 minutes, or until the crust is golden brown and the filling is set.
- Allow the mini pecan pies to cool in the muffin tin for 10 minutes, then carefully remove them and place them on a wire rack to cool completely.
- Serve the Mini Southern Pecan Pies as is or with a dollop of whipped cream on top. Enjoy!
