10 Make-Ahead Desserts for a Stress-Free Holiday

9/11 Previous Next

© JeniFoto/Shutterstock

Mini Pecan Pies

These mini pecan pies are a two-bite twist on the classic pecan pie, featuring buttery pastry shells filled with a gooey, nutty pecan filling. These charming tarts are perfect for holiday parties or as an elegant addition to your dessert spread, offering the comforting flavors of pecan pie in a convenient, handheld form.

Ingredients (for 12 servings):

For the Shells:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 2-3 tbsp ice water

For the Filling:

• 1/2 cup light corn syrup
• 1/3 cup brown sugar, packed
• 2 tbsp unsalted butter, melted
• 1 large egg
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 3/4 cup chopped pecans

For the Garnish (optional):

• Whole pecan halves
• Whipped cream

Instructions:

1. In a food processor, combine the flour and butter, pulsing until the mixture resembles coarse crumbs.
2. Add ice water, 1 tbsp at a time, until the dough just comes together.
3. Shape the dough into a disc, wrap in plastic, and refrigerate for 30 min.
4. Preheat your oven to 350°F (175°C).
5. Lightly grease a 12-cup muffin tin or tart pan.
6. Roll out the chilled dough to about 1/8-inch thickness.
7. Use a 3-inch round cutter to cut circles of dough and press each into the prepared muffin tin, ensuring the edges come up to form a mini crust.
8. Chill the shells in the fridge while you prepare the filling.
9. In a medium bowl, whisk together the corn syrup, brown sugar, melted butter, egg, vanilla, and salt until smooth.
10. Stir in the chopped pecans.
11. Spoon the pecan filling evenly into the prepared tart shells, filling each about 3/4 full.
12. If desired, top each tart with a whole pecan half for decoration.
13. Bake for 20-25 min., or until the filling is set and the crust is golden brown.
14. Allow the tarts to cool in the pan for 10 min, then transfer to a wire rack to cool completely.
15. Serve as-is, or top with a dollop of whipped cream for an extra touch.