Saleh’s Plate · By Saleh Alkhalifa

Mini Pecan Pies

Name: Mini Pecan Pies
Cuisine: American, Southern
Ingredients: 2 refrigerated pie crusts, or pastry for one double-crust pie; All-purpose flour, for dusting; Softened butter or neutral oil, for the pan; 1 cup pecans, roughly chopped, plus 12 pecan halves for topping; ½ cup packed light brown sugar; ⅓ cup light corn syrup or pure maple syrup; 3 tbsp unsalted butter, melted and slightly cooled; 1 large egg plus 1 large egg yolk; 1 tsp vanilla extract; ¼ tsp kosher salt; ⅛ tsp ground cinnamon, optional

Buttery pastry cups filled with a glossy brown sugar pecan filling. These miniature pies deliver all the richness of classic pecan pie in a crisp, easy-to-share dessert.

Ingredients

Pastry shells

2 refrigerated pie crusts, or pastry for one double-crust pie
All-purpose flour, for dusting
Softened butter or neutral oil, for the pan

Pecan filling

1 cup pecans, roughly chopped, plus 12 pecan halves for topping
½ cup packed light brown sugar
⅓ cup light corn syrup or pure maple syrup
3 tbsp unsalted butter, melted and slightly cooled
1 large egg plus 1 large egg yolk
1 tsp vanilla extract
¼ tsp kosher salt
⅛ tsp ground cinnamon, optional

Instructions

Heat the oven to 350°F. Lightly grease a standard 12-cup muffin pan, paying special attention to the upper edges so the baked pies release cleanly.
On a lightly floured surface, roll the pastry just enough to smooth it. Cut twelve 4-inch rounds, rerolling scraps once if needed. Press one round into each muffin cup and gently pleat the edges without stretching the dough. Refrigerate while making the filling.
Spread the chopped pecans on a small sheet pan and toast for 5–7 minutes, until fragrant. Let them cool slightly. This step deepens their flavor and keeps the finished filling from tasting flat.
Whisk the brown sugar, corn syrup or maple syrup, melted butter, egg, egg yolk, vanilla, salt, and cinnamon until smooth. Fold in the toasted chopped pecans.
Divide the filling evenly among the chilled pastry shells, filling each no more than three-quarters full. Set one pecan half on top of each pie, if using. Wipe away any drips from the pan before baking.
Bake for 20–25 minutes, until the pastry is golden and the centers are puffed with only a slight wobble. Cool in the pan for 10 minutes, then loosen the edges with a thin knife and transfer the pies to a rack. Cool for at least 10 more minutes before serving.