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Granny’s Mini Pecan Pies
Granny’s Mini Pecan Pies
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Create delicious mini pecan pies with homemade pie dough and a simple filling, just like Granny's.
Ingredients:
  • 2/3 cup pecan halves
  • 1 cup sugar
  • 2 tablespoons flour
  • 1/4 teaspoon nutmeg
  • 3 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
Instructions:
  • Combine 2 1/2 cups flour, chilled butter pieces, and salt in a food processor until mixture resembles coarse crumbs with about 10 pulses. Then, mix ice-cold water and cider vinegar in a small bowl. Add half of the ice water mixture to the flour mixture and pulse about 3 times. Slowly pour the remaining ice water mixture through the lid while pulsing, adding just enough to moisten the mixture until it looks crumbly and starts to cling together.
  • Transfer the dough onto a work surface and shape it into a circle. Divide it in half and form each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
  • Preheat oven to 350°F (180°C) for the perfect cooking temperature.
  • Lay the chilled dough on a lightly floured surface. Roll it out into two 12-inch rounds. Use a 6-inch plate as a guide to cut out 5 (6-inch) rounds, reusing scraps as necessary. Gently transfer the dough rounds to 5 (4- to 4 1/2-inch) pie pans, pressing lightly. Decoratively crimp the edges. Place pecan halves at the bottom of each crust. Place the pie pans on a baking sheet.
  • In a medium bowl, combine sugar, 2 tablespoons flour, and nutmeg. Add eggs, corn syrup, 1/2 cup water, melted butter, and vanilla; whisk until smooth. Mix in chopped pecans and evenly distribute the mixture among the pie crusts.
  • Bake in a preheated oven for 50 to 60 minutes, until the centers are set but slightly wobbly. Let it cool completely on wire racks before serving with vanilla ice cream.

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