These Mini Pecan Pies are the perfect bite-sized version of the classic Southern dessert. With a buttery, flaky crust and a rich, caramel-like pecan filling, these mini pies are great for holidays, parties, or whenever you’re craving a sweet, nutty treat.
Why You’ll Love This Recipe
- Perfectly portioned – Individual servings make them great for sharing.
- Rich and buttery flavor – A classic pecan pie taste in a mini size.
- Easy to make – No need for a full pie; just a muffin tin and simple ingredients.
- Great for holidays – Ideal for Thanksgiving, Christmas, or potlucks.
- Make-ahead friendly – These store well and taste even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- All-purpose flour
- Unsalted butter, cold and cubed
- Sugar
- Salt
- Ice water
(Or use pre-made pie crust for convenience!)
For the Pecan Filling:
- Brown sugar
- Corn syrup (or maple syrup for a twist)
- Eggs
- Unsalted butter, melted
- Vanilla extract
- Salt
- Chopped pecans
Directions
Make the Crust:
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- Prepare the dough – Mix flour, sugar, and salt. Cut in cold butter until it resembles coarse crumbs. Add ice water gradually until the dough comes together.
- Roll out and cut – Roll dough to ⅛-inch thickness and cut circles to fit mini muffin cups. Press into the tin.
Make the Filling:
- Whisk together brown sugar, corn syrup, eggs, melted butter, vanilla, and salt.
- Stir in pecans until fully coated.
Assemble and Bake:
- Fill crusts – Spoon about 1 tablespoon of filling into each mini pie shell.
- Bake for 20-25 minutes, until filling is set and crust is golden.
- Cool and serve – Let cool for 10 minutes before removing from the tin.
Servings and Timing
- Servings: 24 mini pecan pies
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 40 minutes
Variations
- Chocolate Pecan Pies – Add mini chocolate chips to the filling.
- Bourbon Pecan Pies – Stir in a tablespoon of bourbon for extra depth.
- Salted Caramel Pecan Pies – Drizzle with caramel and a pinch of sea salt.
- Nut-Free Option – Use sunflower seeds or coconut flakes instead of pecans.
- Gluten-Free Crust – Use a gluten-free flour blend for a GF-friendly treat.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to a week.
- Freezer: Freeze for up to 2 months; thaw at room temperature before serving.
- Reheating: Warm in the oven at 300°F for 5 minutes.
FAQs
Can I use store-bought pie crust?
Yes! It saves time and still tastes delicious.
Do I have to use corn syrup?
No, you can substitute with maple syrup or honey for a natural option.
Can I make these ahead of time?
Yes! They taste even better after resting for a few hours.
How do I prevent the filling from overflowing?
Don’t overfill—leave a little space at the top of each crust.
Can I make these in a regular muffin tin?
Yes, just increase the baking time by 5-7 minutes.
What’s the best way to get them out of the tin?
Let them cool slightly, then use a butter knife to gently lift them out.
Can I make these dairy-free?
Yes! Use dairy-free butter and a dairy-free pie crust alternative.
What can I serve these with?
They’re great on their own or with whipped cream or vanilla ice cream.
Can I use whole pecans instead of chopped?
Yes, but chopped pecans help distribute the filling more evenly.
How do I make them extra glossy?
Brush the tops with a little warm maple syrup after baking.
Conclusion
These Mini Pecan Pies pack all the flavors of a classic pecan pie into a bite-sized treat. Whether for a holiday dessert table or an everyday indulgence, they’re easy to make, full of rich caramelized pecans, and always a crowd favorite. Try them today and enjoy a taste of homemade goodness!
PrintMini Pecan Pies
These Mini Pecan Pies have a flaky, buttery crust filled with a gooey, sweet pecan filling. They’re easy to make, perfect for parties, and great for portion control!
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 mini pecan pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¼ teaspoon salt
- 2–3 tablespoons ice water
(Or use refrigerated pie dough for a shortcut!)
For the Pecan Filling:
- ½ cup light brown sugar, packed
- ¼ cup corn syrup (light or dark)
- 1 large egg
- 1 tablespoon unsalted butter, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup chopped pecans
Instructions
Step 1: Make the Pie Crust
- In a bowl, mix flour and salt. Cut in cold butter using a pastry cutter or fork until it looks like coarse crumbs.
- Add ice water, one tablespoon at a time, until the dough holds together.
- Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
(Shortcut: Use store-bought refrigerated pie dough!)
Step 2: Roll Out & Cut the Dough
- Preheat oven to 350°F (175°C).
- Roll out the chilled dough to about â…›-inch thickness.
- Cut out 2 ½-inch circles using a round cutter or glass.
- Press dough circles into a mini muffin tin, shaping them into little pie crusts.
Step 3: Make the Filling
- In a bowl, whisk together brown sugar, corn syrup, egg, melted butter, vanilla, and salt.
- Stir in chopped pecans.
Step 4: Assemble & Bake
- Spoon about 1 tablespoon of filling into each mini pie shell (don’t overfill).
- Bake for 20-25 minutes, until the filling is set and the crust is golden brown.
- Let cool in the pan for 10 minutes, then carefully remove and cool completely.
Notes
- Use store-bought pie dough for a quick version.
- For extra crunch, add a whole pecan on top before baking!
- Store at room temperature for 2 days or refrigerate for up to 5 days.