Mini Pecan Pies Muffin Pan (Print Version)
# Ingredients:
01 -
1 unbaked pie crust or all butter pie crust
02 -
43g unsalted butter
03 -
100g packed dark brown sugar
04 -
1 large egg
05 -
1 teaspoon pure vanilla extract
06 -
1/4 teaspoon ground nutmeg
07 -
1/2 teaspoon ground cinnamon
08 -
100g chopped pecans
09 -
Coarse sea salt or flaky sea salt for sprinkling
# Instructions:
01 -
Ensure pie dough is prepared and chilled for at least 2 hours before use. Making the dough the night before is recommended.
02 -
On a floured surface, roll dough into a 12-inch circle. Use a 2.75-inch (7cm) cookie cutter to cut rounds, re-rolling scraps as needed. Grease a 24-count mini muffin pan with nonstick spray and place dough rounds into the pan, pressing gently into the bottom and sides. Refrigerate pan for 5–10 minutes.
03 -
Preheat oven to 325°F (163°C). Once chilled, pre-bake the crusts for 7 minutes. Increase oven temperature to 350°F (177°C) afterward.
04 -
Melt butter in the microwave or on the stove and let cool slightly. In a medium bowl, whisk together brown sugar, egg, vanilla, nutmeg, and cinnamon. Mix in melted butter and chopped pecans.
05 -
Spoon 1–2 teaspoons of filling into each pre-baked crust. Top with coarse sea salt. Bake at 350°F (177°C) for 16–18 minutes, or until crust edges begin to slightly brown. Avoid over-baking.
06 -
Cool pies completely in the pan before removing them gently with a spoon. Serve with whipped cream if desired. Store leftovers covered at room temperature or in the refrigerator for up to 3 days.
# Notes:
01 -
Chilling the pie dough before use helps maintain its shape during baking.