Bitty Bite Pecan Pies

You HAVE to make these Bitty Bite Pecan Pies for Thanksgiving this year! There’s just something so deliciously nutty and caramel-y tasting about pecan pies, and I just can’t get enough of them!! Also, these are a more natural version since they don’t have corn syrup! 






Bitty Bite Pecan Pies



1 cups flour
1 sticks (1/2 cup) really cold butter
2 Tbsp. icy water
1 Tbsp. vinegar
1/4 tsp. vanilla
pinch of salt


1 cups light brown sugar
1/4 cup white sugar
1/2 cup butter (melted)
2 eggs
1 Tbsp. flour
1 Tbsp. milk
1 tsp. vanilla
1 cup finely chopped pecans


Place the water & the vinegar in the freezer. Meanwhile, cut the butter into the flour and salt with a pastry cutter. Add the vanilla, vinegar, and water, and mix until dough forms. If it’s too crumbly, add another tablespoon of water. Wrap the dough in plastic foil, and refrigerate it for at least one hour.

Roll out your dough on a lightly floured surface about 1/8 in. thick. and cut out 5 in. rounds. Place each round in a cupcake pan. Preheat oven to 400 degrees F.

In a large bowl beat eggs until frothy and stir in melted butter. Stir in brown sugar, white sugar, and flour. Mix well. Last add the milk, vanilla, and pecans. Pour filling evenly in each pie shell. Bake for 10 min. at 400 degrees, and then reduce temperature to 350 degrees and bake for 20-30 min. or until set and golden brown. Let the pies cool completely until you serve.


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