Sunday Supper: Mini Pecan Pies

By the second week of November, the pecans are in. They're stacked in bags at the market, set out in bowls on counters, and shelled at kitchen tables by anyone with a free evening and a good nutcracker. The mornings are cold, the days are short, and the holiday table is starting to take shape in everybody's mind.

If you've ever stood in front of a Thanksgiving dessert spread and wished you could have a little of everything, this recipe is for you. Mini pecan pies give you all the rich, sweet, nutty flavor of the classic Southern pie in a size you can hold in one hand. They're easy to make, they're easy to share, and they leave room on your plate for something else.

The Case for Small Pies

A full-size pecan pie is a wonderful thing, but it's also a commitment. One slice is rich enough to be the whole dessert, and when the table already holds apple pie, pumpkin pie, and whatever your aunt brought, there's only so much room to go around.

Making them mini changes the math:

• You can try more than one dessert. A bite-size pecan pie fits next to a slice of apple pie, a spoonful of banana pudding, and a cookie, with no guilt and no need to pick a favorite.

• Everyone gets their own. No cutting, no uneven slices, and no arguing over who gets the biggest piece.

• They travel well. Mini pies pack neatly in a container, which makes them ideal for church suppers, potlucks, and carrying down the road to a neighbor.

• They're a gentle way to bake. There's no full-size pie to slice, and you don't have to serve them warm. The filling is made on the stove, and the little crusts bake in minutes.

If you've been following along with our lard-crust apple pie, these make a natural companion. Put a slice of apple pie and a mini pecan pie on the same plate, and you have the two flavors of a Southern fall.

The Crust Question

This recipe is forgiving about the crust. You can use a homemade pie crust, and if you have a lard crust in the freezer from your Thanksgiving prep, this is a lovely place to use it. A refrigerated crust from the store works just as well and saves you time.

A few things worth knowing:

• Let the crust soften to room temperature before you roll it out. Cold dough cracks.

• Cut the rounds close together. One pie crust yields 12 rounds, but only if you waste as little dough as possible. Gather the scraps, roll them out, and cut again.

• Use a mini muffin pan, upside down. Drape each round over the back of a cup and gently press it down around the sides. This gives you a neat little shell that holds its shape as it bakes.

A Few Things Worth Getting Right

Stir constantly. The filling is made on the stove from brown sugar, cornstarch, and water. Stirring keeps it from scorching and prevents the cornstarch from clumping. When it boils, let it boil for one full minute so the cornstarch can do its job.

Let the filling cool. Spooning hot filling into a crust will soften it. Give the mixture time to cool before you fill the shells.

Chill before adding whipped cream. If you want to top the pies with whipped cream, refrigerate them first. Whipped cream melts on a warm pie, so unless you're serving them right away, a little patience helps.

Finish with a pecan half. It's the small detail that makes each pie look like it came from a bakery, and it tells everyone what's inside.

Make a Whole Dessert Table

Here's the best part about baking small. Once you've decided that a mini pecan pie is a good idea, you start to think about what else might be even better in miniature.

A tray of mini desserts is one of the nicest things you can set out for a holiday gathering. Guests can take one of each, try something they might otherwise pass up, and go back for a second helping of their favorite. A few ideas for what to bake alongside:

• A mini fruit pie or two, using the same muffin-pan method with a spoonful of filling.

• A small batch of your favorite cookies, for something crisp next to something rich.

• A bowl of whipped cream and a plate of extra pecan halves, so everyone can dress up their own.

The point is variety. A small dessert makes room for a second one, and a second one makes room for conversation.

Mini Pecan Pies

• Prep time: 10 minutes
• Cook time: 30 minutes
• Servings: 12

Ingredients

• 1 pie crust (homemade or refrigerated)
• 1 cup brown sugar
• ¼ cup cornstarch
• 1¼ cups water
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 12 pecan halves
• Whipped cream (optional)

Directions

• Let the pie crust soften to room temperature while preheating the oven to 375°F. Roll out the pie crust and, using a 3-inch round cutter, cut nine rounds from the crust, keeping the cuts as close together as possible.

• Gather the remaining dough and roll it out again to cut another round. Repeat until you have 12 rounds.

• Turn a mini muffin pan upside down and place a pie round over every other cup, gently pressing the dough down around the sides. Bake until golden brown, about 6 to 8 minutes. Let the shells cool for a few minutes before handling.

• In a medium saucepan, combine the brown sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture begins to boil. Boil for one minute, then remove from the heat. Add the butter, vanilla extract, and chopped pecans, and stir until combined. Let the mixture cool before continuing.

• Fill each pie shell with the pecan mixture, then place a pecan half on top. Enjoy immediately or refrigerate.

If using whipped cream, add it on top of the pecan mixture, then place a pecan half on top of the whipped cream. I also suggest refrigerating the mini pies before adding whipped cream because it will melt if the pies aren't served immediately.

Fall at the Sunday Table

This is the season for sharing. The holidays are close, the kitchen is busy, and somebody always needs a dessert for a supper, a service, or a neighbor in need of a kind word. A tray of mini pecan pies fits all of those occasions. They're quick, they're pretty, and they're easy to hand across a porch rail.

Set them out beside the apple pie, pour a cup of coffee, and let everyone take a little of everything. In a small town, the best dessert table isn't the one with the biggest pie. It's the one with something for everybody. The cold is here, the oven is warm, and there's room for one more.