Pecan Pie Bites
Mini pecan pies with a pressed shortbread crust, a gooey caramel filling, and a whole pecan half on top. The filling is thicker than most — it holds its shape after baking instead of shrinking back. Made in a mini muffin tin.
Servings: 24
Calories: 138kcal
Ingredients
For The Crust
- ½ cup butter, unsalted, at room temperature
- ¼ cup light brown sugar, packed
- 1 ¼ cups flour, all-purpose
- ½ teaspoon salt
- 2-3 tablespoons ice water
For The Pecan Filling
- ½ cup pecans, roughly chopped
- ½ cup light corn syrup
- ½ cup light brown sugar, packed
- 2 tablespoons maple syrup
- 2 tablespoons butter, unsalted and melted
- 1 teaspoon vanilla extract
- 1 egg, large, room temperature
- 1 egg yolk, large, room temperature
Instructions
- Using a stand mixer or a handheld mixer, on medium-high speed, beat the butter for 1 to 1½ 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-sized mixing bowl, add 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°F.
- 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 it into balls.
- Using your thumb or a dough tamper, press the dough into the individual muffin cups.
- Spoon enough pie filling to fill the cups, being careful not to dribble the filling.
- Bake for 12 to 15 minutes until the crust is golden.
- Allow the mini pies to cool completely before removing them from the pans.
Notes
- You can toast the pecans in a dry skillet over medium heat for a few minutes before using. Let them cool completely before adding to the cups.
- Be careful not to overfill the pies with the filling. It can bubble over and cause a mess.
- A dough tamper makes pressing the cups easier, but a rounded teaspoon works just as well. Whatever fits the cup and lets you press evenly.
- If your oven runs hot or cooks unevenly, loosely tent aluminum foil over the pan for the last few minutes of baking.
Nutrition
Calories: 138kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 47mg | Potassium: 36mg | Fiber: 1g | Sugar: 12g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
