Mini Pecan Pies

Yes, more pecans. But, it is pecan season after all. I made these as a little anniversary treat for Quinn. (We celebrated 6 lovely years of marriage on Saturday.) Of all the things that I have baked over the years, these are his favorite. This works out well for me because they’re really simple to make. The recipe comes from a book I’ve had for ages, Best of the Best from Mississippi.

Before I go any further, let me just say that I am none too proud to use ready-made pie crusts. This recipe is a dream with them. For a big pie, I would most likely make my own, but for these little bite-sized ones, you can bet I’m getting store-bought. However, feel free to make your own.

In the South, these little pies are known as tassies. Now what that means or where it comes from, I haven’t a clue. Quinn, not being from the South, was amused the first time I called them that. I think marrying a Southern girl has been quite an experience for him. But I digress.

Mini Pecan Pies | Bake or Break

During the holidays, I usually make a couple of regular size pecan pies (more about that closer to Thanksgiving), but I use a different recipe for the filling. Somehow the exact ingredients for these doesn’t translate as well into a larger pie. That works the other way around, too. Could be the filling to crust ratio.

These little pies are, I must say, amazingly good. They are so light and have just the right amount of sweetness. Plus, they just look so cute on a tray or bundled up for a gift.

For some pie crust guidance, read and see BoB’s Pie Crust Tutorial.

Mini Pecan Pies

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 48 mini pies

Mini Pecan Pies

Ingredients

  • 3 large eggs, beaten
  • 1/2 cup granulated sugar
  • 1 cup light corn syrup
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon all-purpose flour
  • 1 cup pecans, chopped
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • pastry for 2 9-inch pie crusts

Instructions

Preheat oven to 350°. Grease/line mini muffin pans.

Roll out pie crust and cut to fit in mini muffin pans. Press into prepared pans.

Mix together eggs, sugar, corn syrup, butter, and flour. Add pecans, vanilla, and salt.

Pour into unbaked pie shells. Bake for about 15 minutes or until done. Let cool completely in pans.

Notes

Cook time is per pan.

Recipe adapted from Best of the Best from Mississippi.

http://www.bakeorbreak.com/2006/11/mini-pecan-pies/
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34 Comments

  1. rachel November 19, 2006 Reply

    You can never have enough tassie recipes.

  2. rachel November 19, 2006 Reply

    Oh yeah: Tassies: from the French word ‘tassette’-a small pocket, pouch, or small cup.

    They normally have cream cheese in the dough, which sets them apart from tarts.

  3. Claire November 19, 2006 Reply

    I almost made some of these for a party last night but decided not to. These are lots of fun…maybe I’ll do it for the next party i have! Gotta love those MS recipes! :-) BTW, congrats on the anniversary.

  4. jennifer November 19, 2006 Reply

    Thanks for the info, Rachel. I figured someone would read this and know the answer!

  5. Abby November 19, 2006 Reply

    You’re Southern. Like me. I knew there was a reason I loved your blog so much! Ha.

    I’m going to make these for Thanksgiving. Easy to transport down I-40!

    My husband’s family (also Southern, but Eastern N.C., not Western like me) calls sugar cookies Tea Cakes. I love that.

  6. jennifer November 19, 2006 Reply

    Abby, that’s what my grandmother called them, too. Mmmm… I may need to make those before too long.

  7. Lauren November 21, 2006 Reply

    mmm.. Tassies of all sorts are delicious and these looks very tasty as well.

  8. Joann November 21, 2006 Reply

    Do you know if you can freeze these after they’re made? Thanks.

  9. peabody November 21, 2006 Reply

    Mini everything makes things better. Less guilt that way :)

  10. jennifer November 21, 2006 Reply

    Joann, you should be able to freeze these for a couple of months.

  11. Nicole November 23, 2006 Reply

    Happy Thanksgiving to you both!

  12. julia November 24, 2006 Reply

    hi Jennifer,
    WOW – three pecan recipes, almost all behind each other…
    I’m so lucky! I love pecans! =)
    happy thanksgiving!

  13. jennifer November 24, 2006 Reply

    Julia, I do bake with other things occasionally, but during the holidays I just can’t help it! I feel I must warn you that there will be more pecans appearing here soon.

  14. Ellie November 28, 2006 Reply

    Happy 6 year anniversary to you and Quinn :) And those little pecan tarts look dangerously delish!

  15. Traci November 29, 2006 Reply

    Your tassie photos are mouthwatering. I’ve never made them before, but because I live in the south, I grab them at gas stations and restaurants whenever I see them. Heavenly!

  16. Connie December 1, 2006 Reply

    I tried to make mini coconut cream pies today with Pillsbury ready made unroll pie crust and the crust baked up too much that there was no room for filling. So then I tried a homemade pie crust and it did the same. What am I doing wrong?

  17. jennifer December 1, 2006 Reply

    Connie, did you roll out your pre-made crust? I usually make mine pretty thin for the mini pies. Also, are you baking the crusts before you fill them?

  18. Jessica p. December 17, 2006 Reply

    can you tell me whether you bake the phyllo dough or not?

  19. jennifer December 17, 2006 Reply

    Jessica, I use regular pie crust, not phyllo dough. I’ve always been a bit intimidated by phyllo, although I’m sure you could make it work for these little pies.

  20. Selina July 15, 2009 Reply

    TOO cute! I have to make these. My boyfriend loves Pecan pie, and I will have to make these for him.

    -Selina-

  21. Sonia May 31, 2011 Reply

    What size round do you cute the mini crusts?

    • jennifer June 2, 2011 Reply

      Sonia, it depends on your muffin pan size. The dough just needs to fit the bottom and up the sides.

  22. Shari November 23, 2013 Reply

    Hi Jennifer , I was wondering if I could use an apple filing instead of the pecan. I was not sure what would be best in a regular muffin pan or the mini ones that you made for the pecan. Thank you

    • Author
      Jennifer McHenry November 27, 2013 Reply

      Hi, Shari. You can use most any kind of pie filling in these tarts. The mini size will work with apple if the apple pieces are really small. Otherwise, I’d use a regular size.

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