Whipping up a classic dessert doesn’t have to be complicated! These Pecan Hand Pies are the perfect solution for a delightful, individual treat. Imagine all the rich, nutty flavor of a traditional pecan pie, but in a convenient, portable package.
Using store-bought pie crust makes this recipe incredibly easy, perfect for busy home cooks. Get ready to bake a batch of these festive, fuss-free Pecan Hand Pies that everyone will adore.
Table of Contents
Why You’ll Love These Pecan Hand Pies
You’ll quickly fall in love with making and sharing these delightful Pecan Hand Pies. They offer all the warmth and comfort of a homemade dessert without the hassle.
- Enjoy a classic holiday dessert, perfectly portioned for individual enjoyment.
- These pecan hand pies are incredibly easy, quick, and fuss-free to prepare, especially with store-bought crust.
- Each pie is a perfect individual serving size, making them ideal for gatherings or lunchboxes.
- Savor the combination of a golden, flaky crust filled with a rich, sweet, and nutty pecan filling.
- They are the ideal festive treat for Thanksgiving, Christmas, or any special occasion.
Ingredients
Gathering your ingredients for these delicious Pecan Hand Pies is simple. You’ll use pantry staples to create a rich, satisfying filling encased in a flaky crust.
- 1 cup pecans, finely chopped
- 1 cup brown sugar
- 4 tablespoons butter, salted, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon orange zest, optional
- 1 large egg
- 1 tablespoon milk, regular or plant-based
- Powdered sugar, for dusting
- 2 refrigerated pie crusts, 14.1 oz package
- 2 teaspoons sanding sugar or granulated sugar, optional
Notes & Substitutions
- You have flexibility with a few ingredients for these Pecan Hand Pies. Store-bought pie crusts save time, but homemade works beautifully too. Ensure pecans are finely chopped for easy filling and even baking.
- Brown sugar provides a deep, caramel-like sweetness essential for pecan pie flavor. Cinnamon and optional orange zest add warmth and a bright, complex note to the filling.
- The egg wash creates a beautiful golden, slightly crisp crust. Feel free to use any milk you prefer for the wash.
Equipment
You won’t need many specialized tools to create these lovely Pecan Hand Pies.
- Small bowl
- Medium-sized bowl
- Baking sheet
- Parchment paper
- Whisk
- Rolling pin
- 4 ½-inch round cookie cutter
- Pastry brush
- Fork
- Sharp knife
Instructions For Pecan Hand Pies
Creating your own batch of delicious Pecan Hand Pies is a straightforward process. Follow these simple steps for a perfect, portable treat.
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Toast Pecans: Spread the finely chopped pecans on the prepared baking sheet. Bake for 5-6 minutes, or until they become fragrant and lightly toasted. This step enhances their nutty flavor significantly.
According to culinary science, toasting nuts before baking unlocks their natural oils, intensifying their flavor and aroma.
- Mix Filling: In a medium-sized bowl, combine the toasted pecans, brown sugar, melted butter, vanilla extract, cinnamon, and optional orange zest. Toss everything together until the pecans are fully coated and the mixture is well combined.
- Prepare Egg Wash: In a small bowl, whisk together the large egg and milk until well blended. Set this mixture aside; you’ll use it to brush the pie crusts.
- Cut Crusts: Lightly dust a clean cutting board or work surface with powdered sugar. Unroll one refrigerated pie crust and lay it flat. Using a 4 ½-inch round cookie cutter, cut the dough into 6 circles. Gather any dough scraps, gently re-roll them, and cut out additional circles as possible. Repeat this process with the second pie crust until you have 12 circles in total.
- Fill Pies: Using a pastry brush, lightly brush the outer ½-inch edge of each dough circle with the prepared egg wash. Spoon about 1 ½ tablespoons of the pecan filling mixture slightly off-center on one half of each pie crust circle. Be careful not to overfill, as this can lead to leaks.
- Fold & Seal: Gently fold the plain half of the pie crust over the filling, aligning the edges. Press down firmly around the outer ½-inch edge with your thumb to create a secure seal. Then, crimp the edges with a fork all the way around the perimeter of the hand pie. Press firmly enough to seal, but avoid piercing through the dough. Repeat with all remaining circles to form 12 Pecan Hand Pies.
- Brush & Vent: Place the assembled Pecan Hand Pies on the parchment-lined baking sheet, ensuring they are at least 1-inch apart. Brush the entire surface of each hand pie with the remaining egg wash. Using the tip of a sharp knife, create a small “plus sign” shaped vent in the center of each pie. This allows steam to escape during baking.
- Bake Pies: Transfer the baking sheet to the preheated oven. Bake for 18-22 minutes, or until the edges are golden brown and the crust appears cooked through and flaky. Keep an eye on them to prevent over-browning.
- Add Sugar: Let the baked Pecan Hand Pies cool on the baking sheet for 5-10 minutes. This allows the filling to set slightly. Just before serving, lightly dust them with sanding sugar or granulated sugar for a pretty finish and extra sparkle.
- Serve: Enjoy your homemade Pecan Hand Pies warm or at room temperature. They are delicious either way!
Pro Tips & Troubleshooting
Achieving perfect Pecan Hand Pies is easy with a few insider tricks. These tips will help you create a flawless batch every time.
- Prevent Soggy Crust: Avoid overfilling your pies. Too much filling can cause the crust to become soggy or even burst during baking.
- Flaky Golden Crust: A generous application of egg wash ensures a beautiful, golden-brown, and slightly crisp crust.
- Even Baking: Arrange your hand pies with enough space between them on the baking sheet. This allows for proper air circulation and even baking.
- Working with Dough: Keep your pie dough cold as much as possible. Cold dough is easier to handle and results in a flakier crust.
- Sealing Edges: Press firmly to seal the edges, then use a fork to crimp. This double seal prevents the delicious filling from oozing out.
- Flavor Boost: Don’t skip toasting the pecans! This simple step significantly deepens their nutty flavor, making the filling more robust.
Serving, Storage, & Variations
These delightful Pecan Hand Pies are versatile for serving and easy to store. You can also get creative with flavor additions!
Serving Suggestions
Serve your Pecan Hand Pies warm straight from the oven or at comfortable room temperature. They are absolutely delicious on their own. For an extra special treat, pair them with a scoop of creamy vanilla ice cream. A dollop of freshly whipped cream also makes a fantastic topping.
Storage Instructions
- Room Temperature: Store cooled pecan hand pies in an airtight container at room temperature for up to 3-4 days.
- Refrigeration: For longer freshness, refrigerate them in an airtight container for up to 1 week. Note that the crust may soften slightly.
- Freezing (Baked): Once completely cooled, you can freeze baked pecan hand pies in a freezer-safe container or bag for 3-4 months. Thaw at room temperature before reheating.
- Freezing (Unbaked): Assemble the pies, then freeze them individually on a baking sheet until solid. Transfer to a freezer bag and bake from frozen, adding a few extra minutes to the baking time.
- Reheating: Reheat refrigerated or thawed pies briefly in the microwave for 15-30 seconds, or warm them in a 300°F (150°C) oven for about 10-15 minutes until heated through.
For best practices on food safety and maintaining freshness, refer to these guidelines for storing baked goods.
Flavor Variations
Get creative with your pecan hand pies! Add a handful of mini chocolate chips to the filling for a decadent twist. You can swap out some or all of the brown sugar for pure maple syrup for a different depth of flavor.
Experiment with other nuts like walnuts or a mix of nuts for a unique taste. A pinch of nutmeg or cardamom added to the filling can also introduce warm, aromatic notes.
Nutrition Information
Here’s a breakdown of the nutritional content for one serving of Pecan Hand Pies.
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Carbohydrate Content | 34 g |
| Protein Content | 3 g |
| Fat Content | 18 g |
| Saturated Fat Content | 5 g |
| Trans Fat Content | 0.2 g |
| Cholesterol Content | 24 mg |
| Sodium Content | 159 mg |
| Potassium Content | 96 mg |
| Fiber Content | 2 g |
| Sugar Content | 18 g |
| Vitamin A | 153 IU |
| Vitamin C | 1 mg |
| Calcium | 36 mg |
| Iron | 1 mg |
Disclaimer: Nutritional information is an estimate based on ingredients and preparation, calculated by a third-party application. It may vary depending on specific brands and portion sizes.
Frequently Asked Questions
How do you store pecan hand pies?
Store cooled pecan hand pies in an airtight container at room temperature for up to 3-4 days for best freshness.
What are hand pies?
Hand pies are delightful individual-sized pies, perfect for eating on the go. They can be filled with sweet or savory ingredients.
Can I use homemade pie crust for this recipe?
Yes, you can prepare the filling ahead of time or freeze the assembled unbaked pies. Bake them from frozen when ready.
Conclusion
These Pecan Hand Pies prove that classic holiday flavors don’t have to be complicated. With their individual portions and easy preparation using store-bought crust, they’re truly a fuss-free dessert for any occasion.
The flaky crust and rich, nutty filling make every bite a pure delight. We encourage you to try this recipe and share these incredible Pecan Hand Pies with your loved ones. Leave a comment below if you bake them, and happy baking!
Pecan Hand Pies
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Toast chopped pecans on the baking sheet for 5–6 minutes until fragrant and lightly toasted.
- Mix toasted pecans, brown sugar, melted butter, vanilla extract, cinnamon, and orange zest in a bowl.
- Whisk the egg and milk in a small bowl to make an egg wash. Set aside.
- Dust work surface with powdered sugar. Unroll pie crusts and cut 12 circles using a 4 ½-inch cutter.
- Brush edges of each dough circle with egg wash. Add 1½ tbsp of filling off-center on each.
- Fold over the dough, press edges to seal, then crimp with a fork. Repeat for all pies.
- Place pies on baking sheet, brush tops with egg wash, and cut a vent in each using a knife.
- Bake for 18–22 minutes until golden brown. Let cool for 5–10 minutes.
- Dust with sugar and serve warm or at room temperature.
Nutrition
Notes
- Brown sugar, cinnamon, and optional orange zest enrich the filling.
- Store-bought crust simplifies prep.
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