Hamdi Saidani This Pioneer Woman Mini Pecan Pies recipe is a gooey and classic recipe, which is made with chopped pecans and maple syrup. It’s the perfect holiday dessert, ready in about 35 minutes.
Pioneer Woman Mini Pecan Pies Recipe Ingredients
- 14 prepared mini pie shells in disposable pans
- 1 heaping cup chopped pecans
- 14 whole pecans, for garnish
- 1 cup granulated sugar
- 1/2 cup corn syrup
- 1/2 cup maple syrup
- 1/3 cup (about 5 tablespoons) salted butter, melted
- 3 tablespoons brown sugar
- 2 tablespoons whiskey
- 3/4 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 3 large eggs, beaten
How To Make Pioneer Woman Mini Pecan Pies
- Prep the Oven and Crusts: Preheat the oven to 350°F. Arrange the prepared mini pie shells on a baking sheet.
- Make the Filling: In a large bowl, whisk together the granulated sugar, corn syrup, maple syrup, melted butter, brown sugar, whiskey, vanilla, salt, and beaten eggs until well combined.
- Assemble the Pies: Divide the chopped pecans evenly among the mini pie shells. Slowly pour the syrup mixture over the top of the pecans in each shell.
- Garnish and Bake: Place one whole pecan on top of each mini pie. Bake for 20 to 25 minutes, until the filling is just set and the crust is golden.
- Cool and Serve: Let the mini pies cool on a wire rack before serving.
Recipe Tips
- How do I know when my mini pies are done? The filling should be mostly set, with only a very slight jiggle in the center when you gently shake the pan. They will continue to firm up as they cool. Be careful not to over-bake, which can make the filling rubbery.
- Can I make these ahead of time? Yes, these are a perfect make-ahead dessert for parties. You can bake them completely, let them cool, and then store them, covered, at room temperature for up to 2 days.
- Can I make my own mini pie shells? Absolutely! You can use your favorite pie dough recipe and fit it into a standard muffin tin to create your own mini shells. Just be sure to pre-bake (blind bake) them for about 10-15 minutes before adding the filling.
- Do I have to use whiskey? No, the whiskey is optional, but it adds a wonderful depth and warmth that cuts through the sweetness of the filling. You can simply omit it if you prefer a non-alcoholic version.
What To Serve With Mini Pecan Pies
These are a classic, rich, and sweet dessert that are a staple on any holiday table. They are perfect on their own, but also delicious served with:
- A dollop of fresh, unsweetened whipped cream
- A small scoop of vanilla bean or butter pecan ice cream
- A strong cup of black coffee to balance the sweetness
How To Store Mini Pecan Pies
- Room Temperature/Refrigerate: The mini pies can be stored in an airtight container at room temperature for up to 2 days. For longer storage, it’s best to keep them in the refrigerator for up to 5 days.
- Freeze: Mini pecan pies freeze exceptionally well. Let them cool completely, then place them in a freezer-safe container or bag. They will keep for up to 3 months. Thaw at room temperature before serving.
Mini Pecan Pies Nutrition Facts
- Serving: 1 mini pie
- Calories: 420 kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 22g
- Saturated Fat: 9g
- Sugar: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my filling turn out runny?
A runny filling is almost always the result of under-baking. Make sure the center of the pies are mostly set and only have a very slight wobble before you pull them from the oven. They need to cool completely to fully set up.
Can I use light corn syrup instead of a mix?
Yes. The combination of corn syrup and maple syrup gives a unique flavor. If you only have light corn syrup, you can use that for the full 1 cup measurement. The flavor will be more traditional and less maple-forward.
Can I use pecan halves instead of chopped pecans in the filling?
You can, but using chopped pecans, as the recipe suggests, allows the gooey, custardy filling to be more prominent and creates a more uniform texture in each bite.
Try More Pioneer Woman Recipes:
- Pioneer Woman Blueberry Pie Recipe
- Pioneer Woman Taco Pie Recipe
- Pioneer Woman Strawberry Rhubarb Pie Recipe
Pioneer Woman Mini Pecan Pies Recipe
Description
Individual, hand-held versions of the classic Southern pie with a sweet, gooey, custard-like filling and a crunchy pecan topping.
Ingredients
Instructions
- Preheat the oven to 350°F. Arrange the mini pie shells on a baking sheet.
- In a large bowl, whisk together all the filling ingredients: sugars, syrups, melted butter, whiskey, vanilla, salt, and eggs.
- Divide the chopped pecans evenly among the pie shells.
- Pour the syrup mixture over the pecans in each shell.
- Top each pie with a single whole pecan.
- Bake for 20 to 25 minutes, until the filling is just set.
- Let the pies cool completely on a wire rack.
Notes
- u003cliu003eThe most important tip for this recipe is to not over-bake the pies; they should be removed from the oven when the centers are still slightly jiggly.u003c/liu003eu003cliu003eUsing pre-made mini pie shells makes this an incredibly quick and easy dessert for parties or holidays.u003c/liu003eu003cliu003eFor the best results, let the pies cool completely before serving to allow the gooey filling to set up properly.u003c/liu003eu003cliu003eDon’t be shy with the salt; it’s essential for balancing the intense sweetness of the corn and maple syrups.u003c/liu003e
