Best Mini Pecan Pies Recipe (With Store-Bought Pie Dough) (2024)

FAQs

How do you make store bought pie taste better? ›

A soupy pecan pie filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes.

jiggle in the center when it's ready to take out of the. oven. If it's still liquid-like in the middle, it's too soon.

Take a tasty Compliments Pecan Pie to a whole new dimension by topping with a thin, smooth layer of homemade dark chocolate ganache. We up the ante by garnishing with mini pretzels, toasted pecans, and sea salt for a savoury textural crunch to offset the sweet filling.

However, he suggests adding a couple of secret ingredients: vanilla and bourbon. "I mix ¼ cup of melted butter, 1 teaspoon of vanilla, and ½ tablespoon of bourbon together and brush the inside edges and bottom of the crust before I blind bake, or before I fill the shell to make a baked pie.

In most cases, you can bake mini pies at the same temperature as regular-sized pies. However, keep in mind that baking time may be slightly shorter for mini pies due to their smaller size.

Do I need to refrigerate pecan pie? According to the USDA, homemade egg-rich pies, including pecan pie, must be refrigerated after cooking and cooling to prevent the growth of bacteria. They recommend chilling pies promptly, and as a general rule, not leaving food at room temperature for more than two hours.

To keep the mini pecan pies from sticking, I have three pieces of advice: Make sure your mini muffin tin is well-greased. Don't over-fill the pies. The filling will rise and bubble as they bake.

If your pecan pie is runny, simply bake it a bit longer, even up to 20 minutes. When the pie has been thoroughly baked, you'll be able to give it a gentle shake, and the middle will appear firm — if you've ever baked a pumpkin pie, it's the same concept.

Brush the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding the filling. As the pie bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.

Can you overcook a pecan pie? ›

Yes, you can overcook a pecan pie.

A pecan pie is likely overcooked or has been in the oven too long if the top turns black or the filling starts to crack. Overbaking your pie can make it sticky or crunchy, causing the filling to become tough, hard, and difficult to eat.

Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth. The FDA recommends you store foods at or below 40 degrees F (4 degrees C).

Over beating the filling will cause it to become foamy and will make the filling look cloudy. Keep an eye on the crust as it bakes. Typically it will need to be covered within about 20 minutes of baking. You can make pecan pie ahead of time and freeze them easily.

Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.

Add Spices or Extracts

Use dried spices or flavor extracts to up the flavor without adding more sugar. Start with a teaspoon of vanilla or almond extract. From there, get creative with cinnamon, ginger, cloves or nutmeg.

Heating Fully Baked Pies:

Pre-heat your oven to 350 degrees. Put the pie, turnovers, or pastry on a cookie sheet on foil or parchment, and lightly cover with foil. For a 9-inch pie, heat for 15-20 minutes. A 5-inch pie will take about 12-15 minutes and turnovers will take about 10-12 minutes.

Fruit Pies: Bake pie at 375 degrees for 30 minutes, and then reduce heat to 350 degrees for 45 minutes. Savory/Pot Pies: Bake pie at 375 degrees for 45 minutes, cover loosely with foil, heat an additional 15 minutes.