Pecan Pie Bites

5 from 8 votes

Easy to make and quick to bake, these mini pies have a delicious combination of flavors and textures--the crust is buttery, the filling is sweet and gooey, and the pecans add a plentiful crunch in every handheld bite.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 141kcal

Author: Jennifer Fishkind

Ingredients

Crust

¾ cup salted sweet cream butter softened
⅓ cup light brown sugar packed
1¾ cups all-purpose flour

Filling

1½ cups chopped pecans
1 cup light brown sugar packed
½ cup light corn syrup
3 tbsp salted sweet cream butter melted
1½ tsp vanilla extract

Instructions

Using a stand mixer, or a handheld mixer on medium-high speed, beat the butter for 1 - 1 ½ minutes until smooth.
Add the light brown sugar and continue to mix for 30 seconds.
Add the flour and mix just until well incorporated. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
Using a medium size mixing bowl, stir together the light brown sugar, light corn syrup, butter and vanilla extract. Stir until the mixture is well incorporated.
Stir in the pecans and set it aside.
Preheat the oven to 350*. Generously spray a mini muffin pan and set it aside.
Remove the dough from the refrigerator. Using a 1 tablespoon cookie scoop, scoop out the dough and roll into balls.
Using your thumb or a dough tamper, depress the dough into the individual muffin cups.
Spoon enough pie filling to fill the cups, being careful to not dribble the filling.
Bake for 12 - 15 minutes, until the crust is golden.
Allow the mini pies to completely cool before removing from the pans.

Notes

Storage :

To Store: Store any leftovers in an airtight container in the refrigerator for up to 1 week.
To Freeze: The baked pies can be stored tightly covered in the freezer for up to 1 month. Allow the pies to completely thaw before serving.

Tips:

Don’t over-fill the mini pies. The filling will rise and bubble as they bake.
If the filling does bubble over the edges during baking, take advantage of the fact that the sugar is still liquid while hot. Remove your pecan pie bites while they’re still warm so the sugar doesn’t cool, solidify, and glue your mini pies to the pan.
Use a butter knife to help loosen the pies and they’ll pop right out.
Coat muffin pans liberally with nonstick cooking spray, even if you’re using a nonstick muffin pan.
For best taste, use butter rather than margarine and vanilla extract rather than vanilla flavoring.
You can toast the chopped pecans in a skillet on the stovetop for a few minutes before adding them to the filling. Allow them to completely cool before adding them to the filling.
You can loosely tent aluminum foil over the top of the muffin pan if your oven cooks unevenly or tends to cook too quickly.

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