Derby Day Mini Pecan Pies
Hey there! So, whenever the Kentucky Derby rolls around, my kitchen turns into a little pie factory. Not a real one, obviously, but you get the idea. I remember the first time I made mini pecan pies; my grandma was visiting, and she swore I was crazy for trying to make them ‘mini.’ (She was right about a lot of things, but not this!) It’s one of those days where the kitchen smells like heaven, and there’s flour on my nose before I even realize it.
Why You’ll Love This
I make these adorable little pies when I want to impress without too much fuss. My family goes absolutely bonkers for them because they’re bite-sized and somehow taste even better the next day (if they last that long). Plus, there’s something supremely satisfying about having your own little pie all to yourself. And I’ll admit, I have a habit of sneaking a taste of the filling before it hits the crust – it’s just too tempting!
Ingredients (and a few casual swaps)
- 1 cup of pecans, chopped (I sometimes grab walnuts if I’m out of pecans)
- 1/2 cup of brown sugar (light or dark, your call)
- 1/4 cup of butter, melted (I swear by unsalted, but salted works in a pinch)
- 1/2 cup of corn syrup (golden syrup works too, for a different flavor)
- 2 large eggs
- 1 tsp vanilla extract (my grandmother insisted on pure vanilla)
- Mini pie crusts or phyllo cups (store-bought saves time, no judgment!)
Directions
- Preheat your oven to 350°F (175°C). Trust me, your kitchen will smell amazing.
- In a mixing bowl, combine the melted butter, brown sugar, and corn syrup. Give it a good stir until it’s all friendly and combined.
- Crack the eggs into the mix, add the vanilla, and beat it until it’s smooth. This is where I usually sneak a taste!
- Fold in those pecans, and if you’re feeling fancy, a pinch of salt adds a lovely contrast.
- Spoon the mixture into your mini pie shells or phyllo cups, about 2/3 full. Don’t overthink it; it doesn’t need to be perfect (I’ve learned this the hard way).
- Bake for about 20-25 minutes. They might puff up a bit, but don’t worry, they’ll settle.
Notes from My Kitchen
One thing I’ve learned is that letting these cool completely makes them way easier to remove from the tins without falling apart. But honestly, who can wait that long? I often use a spoon to nudge them out when they’re still warm.
Experimenting with Variations
I once tried adding chocolate chips, and while it sounded great in theory, they didn’t melt quite right. But a splash of bourbon? Now that’s a winner! Just be careful not to overdo it unless you want bourbon pies.
Equipment (and cheats)
If you don’t have a muffin tin, just use a regular baking sheet with those phyllo cups. They hold up surprisingly well.
How to Store These Little Beauties
They’ll keep in an airtight container for about 3 days, though, honestly, in my house, they never last more than a day! You can freeze them for longer storage.
Serving Ideas
I like to serve these with a dollop of whipped cream on the side. My dad swears by a scoop of vanilla ice cream instead, especially when they’re still warm. It’s like a mini pie sundae!
Pro Tips
Once, I tried rushing the cooling process by sticking them in the fridge – big mistake. They turned kinda soggy. Patience pays off here, believe me.
Your FAQs Answered
Can I make the filling ahead of time? Absolutely! Just keep it in the fridge and give it a stir before using.
Do I have to use corn syrup? Not necessarily. Some folks prefer maple syrup or honey, which gives a different (but still tasty) flavor.
Can I cut down the sugar? You can, but it might affect the texture. Maybe start with a small reduction and see how it goes.
If you’re curious about more pecan goodness, check out [this awesome pecan site](https://www.ilovepecans.org), and for a deeper dive into pie-making, [Sally’s Baking Addiction](https://sallysbakingaddiction.com) is a fabulous resource.
