Recipe from Michael Coble, Aramark

Try this twist on the classic pecan pie by making them bite sized….. Good things come in small packages!

Mini Pecan Pies

Prep time: 

Cook time: 

Total time: 

Serves: 12 pies

For the Pie Crust:
  • 1 stick unsalted butter (1/4 pound)
  • ¼ cup sugar
  • 1 large egg
  • ½ tsp. vanilla
  • 11/4 cup sifted AP flour
  • ⅛ tsp. salt
For the Pecan Filling:
  • 2 sticks unsalted butter (1/2 pound)
  • 1 cup plus 2 Tbsp. brown sugar
  • ¼ cup sugar
  • ¼ cup honey
  • 1 pound pecan pieces
  • ¼ cup heavy cream
  1. Preheat oven to 350 degrees F.
  2. With an electric mixer, cream together 1 stick of butter and ¼ cup sugar until light and fluffy. Add the egg and vanilla and beat until well combined. Whisk together the flour and salt and then add to butter mixture in 3 additions. Blend well until a dough forms.
  3. Butter or spray 12 mini fluted molds. Divide dough into 12 equal portions and pat into mini molds. Prick the dough with a fork to prevent bubbling or rising. Partially bake molds for 15 minutes.
  4. In a saucepan, combine 2 sticks of butter, 1 cup plus 2 tablespoons brown sugar, ¼ cup sugar and ¼ cup honey. Bring to a boil and cook for 3 minutes. Remove from heat and carefully stir in the pecans and the heavy cream.
  5. Pour the filling into the pie crust molds. Return to the oven and bake for 20 minutes or until bubbly and the top is semi-firm. Let cool before serving.
  6. Serve Mini Pecan Pies with whipped cream if desired.