Mini pecan hand pies are a beautiful way to enjoy classic pecan pie in a smaller, handheld form. Each little pie has a crisp, flaky, golden crust wrapped around a rich brown sugar and pecan filling. The balance of buttery pastry and sweet nutty filling makes these mini pies especially appealing for Thanksgiving, holiday gatherings, dessert trays, or anytime you want a cozy baked treat. This recipe makes 12 mini pecan hand pies.
If you love pecan pie, these hand pies are a simple and satisfying twist on the traditional dessert. Instead of slicing a whole pie, you can serve individual portions that are easy to pick up and enjoy. They are tender, buttery, and filled with the familiar flavors of brown sugar, vanilla, melted butter, and finely chopped pecans.
These mini pecan pies are also a helpful make-ahead dessert. You can prepare the dough, fill and shape the pies, then freeze them until you are ready to bake. That makes them ideal for busy holiday menus, when oven space and prep time are both valuable. When dessert time comes, bake them directly from the freezer with just a little extra time in the oven.
The homemade crust gives these pecan hand pies their flaky texture and warm spiced flavor. Cinnamon and a touch of nutmeg are added to the dough, pairing beautifully with the sweet pecan filling. If you are short on time, you can use your favorite store-bought pie dough instead and still enjoy a quick, festive batch of hand pies.
For serving a larger group, this recipe can be doubled. The pies are small enough for a dessert platter and special enough for gifting. Serve them at room temperature once cooled, or enjoy them slightly warm after baking.
More favorite hand pie recipes:
- Cranberry Apple Hand Pies
- Caramel Pear Hand Pies
- Apple Hand Pies
Rich Flaky Pecan Hand Pies
- Author: Laura Kasavan
- Prep Time: 1 hour 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 38 minutes
- Yield: 12 hand pies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These pecan hand pies are a festive mini dessert with a flaky homemade crust and a rich brown sugar pecan filling. They are perfect for Thanksgiving, holiday baking, and make-ahead entertaining.
Ingredients
Crust
- 1/2 cup cold unsalted butter
- 1 1/4 cups flour
- 1 Tbsp sugar
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 1/2 tsp salt
- 1/4 cup buttermilk
- 1–2 Tbsp vodka
Filling
- 1/2 cup light brown sugar
- 1/2 cup pecans, finely chopped
- 1/8 tsp salt
- 1 1/2 Tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
Assembly
- 1 large egg yolk
- 1 tsp water
- 2 tsp sugar, for sprinkling
Instructions
- To make the crust, grate 1/4 cup of the cold butter into a small bowl. Cut the remaining 1/4 cup butter into small cubes and place it in a separate bowl. Chill both bowls in the freezer for 15 minutes. In a medium bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt, then place the bowl in the freezer for 15 minutes. Chill the buttermilk and vodka in the freezer as well.
- Sprinkle the cubed butter over the chilled flour mixture and toss with a spatula to coat. Use a pastry blender to cut the butter into the flour until the largest pieces are about the size of peas. Fold in the grated butter. Drizzle the buttermilk over the mixture and gently gather the dough with a spatula until large clumps form. If the dough needs more moisture, add vodka 1 tablespoon at a time. Knead very lightly, just until the dough comes together. Wrap the dough in plastic and flatten it into a disc. Refrigerate for at least 1 hour. The dough may also be chilled for up to 2 days, or sealed in a freezer bag and frozen for 1 to 2 months.
- Line a baking sheet with parchment paper. Place the chilled dough on a floured board and dust the top lightly with flour. Roll the dough into a 12-inch circle about 1/8 inch thick. If the dough begins to stick, use a floured bench scraper to gently lift it from the board. Cut out 12 circles with a 3 1/2-inch round biscuit cutter, re-rolling the scraps once if needed. Arrange the circles on the prepared baking sheet and refrigerate for 15 minutes. Preheat the oven to 400°F.
- For the filling, combine the brown sugar, chopped pecans, and salt in a small bowl. Add the melted butter and vanilla extract, then fold until evenly mixed. To assemble the hand pies, whisk the egg yolk and water together in a small bowl. Lightly brush the chilled dough circles with egg wash. Add 1 tablespoon of filling to each circle, then fold the dough over the filling. Press the edges with a fork to seal. Chill the assembled pies in the refrigerator for 10 minutes.
- Just before baking, cut small vents in the tops of the pies with a sharp knife. Brush the tops lightly with egg wash and sprinkle with sugar.
- Bake for 18 to 19 minutes, or until the hand pies are golden brown. Let them cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Notes
Make ahead: Freeze the assembled pies on a baking sheet until firm, then transfer them to a freezer bag for storage. When ready to bake, brush with egg wash and bake directly from the freezer, adding 1 to 2 minutes to the baking time.