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–+ servings
2 mini pecan pies stacked on top of each other

Mini Pecan Pies (gluten-free, vegan, whole grain options)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 24
Prep Time 20 minutes
Cook Time 16 minutes
These mini pecan pies are easy to make and perfect for Thanksgiving! They can be made 100% whole grain, gluten-free or with all-purpose flour and have a vegan and dairy-free option.

Ingredients

For the crust:

  • 1 1/4 cups (156 grams) flour see notes
  • 6 tablespoons powdered sugar sifted if lumpy
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/2 cup (113 grams) unsalted butter cold; or 7 1/2 tablespoons (98 grams) solid, non-melted coconut oil + 1 teaspoon water, see notes

For the filling:

  • 6 tablespoons (75 grams) brown sugar or coconut sugar
  • 1/3 cup (80 ml) whipping cream or full-fat canned coconut milk
  • 3 1/2 tablespoons (49 grams) unsalted butter or 3 tablespoons (42 grams) coconut oil, see notes
  • 1/2 teaspoon vanilla extract
  • 1/8-1/4 teaspoon salt 1/4 teaspoon gives you more of a salted caramel taste, which I prefer
  • 1 cup (110 grams) pecans chopped in 1/4" or slightly smaller pieces so they're easy to fit in the crusts

Instructions

For the crust:

  • Preheat the oven to 375 °F (190 °C) and get out a mini muffin pan. In a large mixing bowl, mix together the flour, powdered sugar, cinnamon and salt.
    1 1/4 cups (156 grams) flour, 6 tablespoons powdered sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon salt
  • Add in the vanilla and then cut in the fat using a pastry cutter and then use your hands to combine it until a ball of dough comes together. You can also make this in a food processor.
    1 tablespoon vanilla extract, 1/2 cup (113 grams) unsalted butter
  • Press two teaspoons of dough (13 grams) over the bottom and up the sides of 24 molds of the ungreased mini muffin pan. I think it's easiest to roll it into a ball first and then press in the mold. I used a non-stick pan and the crusts popped out very easily after they were baked. You can use liners if your pan is scratched and you're worried about them coming out in one piece. You could also do a test with just one crust and see if it works well.
  • Bake for 8 minutes or until very lightly browned (the gluten-free version will be much lighter than in these photos and should have just turned brown) and they feel firm. You don't want them to be too browned or they'll be a little crumbly. Remove the pan from the oven. The middle of the crust may have puffed up a little. Take the back of a 1-teaspoon measuring spoon and flatten the bottom of the crust with it. Let the crusts sit in the pan for 5 minutes (and only 5 minutes!) Then use a knife to wedge them out of the molds and let cool on a wire rack to cool completely, about 20 minutes.
  • After you take the crusts out of the oven, turn the heat down to 350 °F (167 °C). Place the pecans on a baking sheet and place in the oven for about 5-8 minutes or until they smell toasty. Remove from the oven and let cool while you prepare the filling.

For the filling:

  • Heat the sugar, whipping cream or coconut milk, fat, vanilla and salt in a heavy bottom saucepan (do not use non-stick) over medium heat.
    6 tablespoons (75 grams) brown sugar, 1/3 cup (80 ml) whipping cream, 3 1/2 tablespoons (49 grams) unsalted butter, 1/2 teaspoon vanilla extract, 1/8-1/4 teaspoon salt
  • Stirring occasionally, bring to a simmer, and then simmer for 8 minutes. Do not stir. If needed, tilt the pan to redistribute the mixture.
  • Remove from the heat. The filling will be quite thin at this point. Let it cool for 5-10 minutes or until it's thickened a little but is still easily pourable, and then stir in the pecans. Fill the crusts with the filling. The filling will firm up more as it cools.
    1 cup (110 grams) pecans
  • Serve cold or at room temperature. These can be left at room temperature for 1 day and then refrigerated. Top with whipped cream (or coconut whipped cream) before serving, if desired. I used chocolate chips in a few but thought just whipped cream was best.

Notes

  • You can use white whole wheat flour or all-purpose flour; for gluten-free, use 1 1/4 cups (172 grams) of this 1-to-1 Gluten-free Baking Flour. I've tested only tested these with Bob's Red Mill 1-to-1 Gluten-free Baking Flour and that worked perfectly. Can't say for sure that these pies would work with any other GF flours.
  • You don't use the 1 teaspoon of water for the butter version. I used refined coconut oil, which doesn't have any coconut taste. If you use unrefined coconut oil, these pies will likely have a coconut taste to them.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 133kcalCarbohydrates: 11gProtein: 1gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 18mgSodium: 63mgPotassium: 34mgFiber: 1gSugar: 5gVitamin A: 221IUVitamin C: 0.1mgCalcium: 12mgIron: 0.4mgNet Carbs: 10
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