I made a couple of modifications to the original recipe that really make all the difference. My recipe makes about ten cupcake sized pecan pies which I baked in a single muffin tin using reusable muffin liners. You can also make these in a mini-muffin pan that produces quite a few more so it’s your choice. The baking time doesn’t vary so you can’t go wrong either way. The dough that holds the pecan pie goo is quite soft and should be handled as quickly as possible so it doesn’t get tough or melt all over your hands. I added a tablespoon of maple sugar to my recipe which more than the two teaspoons of sugar from the original recipe but the addition makes the mini pies truly delectable. If you don’t have maple sugar, you can use regular granulated sugar or look for some maple sugar in stores. In my post “Maple Shortbread Cookies” I also include instructions for how to make maple sugar from maple syrup which you can always do as long as you have Grade A maple syrup around. The pecan pie goo is delicious but make sure your butter is truly melted before you mix it. When I was making my mini pies, I didn’t melt it as well as I should have and ended up with butter chunks that I slowly had to melt while trying not to cook the egg that I had already beaten in! As long as your butter and cream cheese are close to room temperature, it’s a super easy and quick recipe to whip together. Happy baking!
Mini-Pecan Pie Recipe
For the Crust
85 grams (6 tablespoons) unsalted butter, at room temperature
123 grams (4 oz) cream cheese at room temperature
1 tablespoon maple sugar (or granulated sugar if that’s all you have)
1/2 teaspoon kosher salt
128 grams (1 full cup) All Purpose flour
For the Filling
1 large egg
78 grams (1/4 cup) maple syrup
2 tablespoons dark brown sugar
28 grams (2 tablespoons) unsalted butter, melted
1/2 teaspoon vanilla extract
66 grams (2/3 cup) pecan halves, finely chopped
Preheat the oven to 350 and spray a dozen non stick muffin cups.
Make the dough. Beat together the butter, cream cheese, sugar, and salt until creamy. Beat in the flour until the dough just comes together. Portion out the dough and press into a cup shape in the muffin tin.
Make the filling by whisking together all the ingredients except the pecans.
Sprinkle the pecans inside the crust in each of the cups before you add in the filling to evenly distribute the pecans. You’ll use 2 or more tablespoons per crust.
Bake until the filling is set and the crust is brown 20-27 minutes (the original recipe went to 25 but I needed two extra minutes so go to 27 if your oven takes its time when baking stuff)
Remove the tin from the oven and let cool on a wire rack for at least ten minutes. After ten minutes, remove the pies from the muffin tin and let cool on the wire rack. Once cooled, eat with a little whipped cream on top for a truly decadent mouthful!