Granny’s Mini Pecan Pies Recipe

Cook Time: 50 minutes

Ingredients

For the Easy Homemade Pie Dough:

• 2 1/2 cups all-purpose flour
• 1 cup butter, cut into pieces and chilled
• 1/2 teaspoon salt
• 7 tablespoons ice-cold water
• 1 tablespoon cider vinegar

For the Pecan Pie Filling:

• 2/3 cup pecan halves
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 3 large eggs
• 1 cup light corn syrup
• 1/2 cup water
• 1/4 cup butter, melted
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans
• Vanilla ice cream, for serving

Directions

Step 1: In a food processor, pulse together 2 1/2 cups flour, chilled butter pieces, and salt until the mixture resembles coarse crumbs, about 10 pulses.

Step 2: In a small bowl, stir together the ice-cold water and cider vinegar. Pour half of the ice water mixture into the flour mixture and pulse to combine, about 3 pulses.

Step 3: Slowly pour the remaining ice water mixture into the food processor in a thin stream, adding just enough to moisten the dough. Pulse until the mixture is crumbly and starts to cling together.

Step 4: Turn the dough out onto a work surface and gently pat it into a circle. Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.

Step 5: Preheat your oven to 350F (180C).

Step 6: Once the dough is chilled, remove it from the fridge and turn it out onto a lightly floured surface. Roll each disc of dough into two 12-inch rounds. Use a 6-inch plate to trace around the dough with a paring knife to get 5 (6-inch) rounds, rerolling scraps as necessary.

Step 7: Transfer the dough rounds into 5 (4 to 4 1/2-inch) pie pans, pressing gently to fit. Crimp the edges of the dough to your preference.

Step 8: Arrange the pecan halves in the bottom of each pie crust. Place the pie pans onto a baking sheet.

Step 9: In a medium bowl, whisk together the sugar, 2 tablespoons of flour, and ground nutmeg. Add the eggs, corn syrup, water, melted butter, and vanilla extract, and whisk until smooth.

Step 10: Stir in the chopped pecans, then divide the mixture evenly among the prepared pie crusts.

Step 11: Bake in the preheated oven for 50 to 60 minutes, until the pie centers are set but still slightly wobbly when gently shaken.

Step 12: Allow the pies to cool completely on wire racks.

Step 13: Serve each pie with a scoop of vanilla ice cream for an added touch of indulgence.

Nutrition Facts

Nutrition Facts (per serving)	Amount
Calories	1302
Total Fat	72g
Saturated Fat	35g
Cholesterol	253mg
Sodium	700mg
Total Carbohydrate	157g
Dietary Fiber	4g
Total Sugars	103g
Protein	15g
Vitamin C	1mg
Calcium	125mg
Iron	4mg
Potassium	320mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Grannys Mini Pecan Pies

Pecan pies are a beloved staple of Southern American cuisine, with origins tracing back to the late 19th century. The first recorded recipes appeared in Texas cookbooks, reflecting the regions abundance of pecan trees. Over time, the traditional pecan pie evolved into smaller, individual servings, often referred to as mini pecan pies. These bite-sized desserts allowed families to enjoy the rich, caramel-like filling without committing to a full pie, making them perfect for gatherings and festive occasions.

Regional Variations

While the classic Southern pecan pie features a rich, buttery filling made with corn syrup and eggs, regional variations across the United States have introduced subtle differences. In Louisiana, for example, pies may incorporate dark brown sugar or a touch of bourbon, giving the filling a deeper, more complex flavor. In Georgia, the emphasis is often on maximizing the number of pecans, creating a crunchy, nut-forward texture. Mini pecan pies like Grannys version often adapt these regional traits while providing a convenient single-serving format.

How It Differs from Similar Desserts

Unlike other nut-based desserts, such as walnut tarts or almond crostatas, pecan pies are defined by their gooey, caramel-like filling and distinct southern character. While sweet and nutty pastries may share some ingredients, the combination of corn syrup, eggs, and pecans creates a unique texture and flavor profile that is instantly recognizable. Mini pecan pies retain all these characteristics while offering a more portable and visually appealing presentation, often topped with a scoop of vanilla ice cream.

Where They Are Typically Served

Mini pecan pies are popular at holiday celebrations, especially Thanksgiving and Christmas, where pecans are plentiful and desserts are a centerpiece. They are also common at potlucks, afternoon teas, and family gatherings, as their individual size makes them easy to serve and share. Cafs and bakeries throughout the Southern United States frequently feature these mini pies as a specialty item, often paired with coffee or warm beverages.

Interesting Facts

• Pecan trees are native to the Mississippi River region, and the United States remains the largest producer of pecans in the world.
• The earliest known commercial pecan pie recipe was published in the Boston Cooking School Magazine in 1886, though the Southern states quickly adapted it into their own version.
• Mini pecan pies have gained popularity in modern baking competitions due to their ease of portion control and creative presentation options.
• Adding a pinch of nutmeg or a splash of bourbon can elevate the classic filling, creating subtle variations that reflect family traditions.
• Serving mini pies with vanilla ice cream enhances the contrast between warm, gooey filling and cold, creamy texture, making it a crowd-pleasing combination.

FAQ about Granny’s Mini Pecan Pies Recipe