Mini Pecan Pies

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:

  1. Preheat oven to 350°F (175°C) and grease a mini muffin tin.
  2. 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.
  3. 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:

  1. Whisk together brown sugar, corn syrup, eggs, melted butter, vanilla, and salt.
  2. Stir in pecans until fully coated.

Assemble and Bake:

  1. Fill crusts – Spoon about 1 tablespoon of filling into each mini pie shell.
  2. Bake for 20-25 minutes, until filling is set and crust is golden.
  3. 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!

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Mini Pecan Pies

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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!

  • Author: Beth
  • 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

Scale

For the Crust:

  • 1 ¼ cups all-purpose flour
  • ½ cup (1 stick) unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 23 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

  1. In a bowl, mix flour and salt. Cut in cold butter using a pastry cutter or fork until it looks like coarse crumbs.
  2. Add ice water, one tablespoon at a time, until the dough holds together.
  3. 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

  1. Preheat oven to 350°F (175°C).
  2. Roll out the chilled dough to about â…›-inch thickness.
  3. Cut out 2 ½-inch circles using a round cutter or glass.
  4. Press dough circles into a mini muffin tin, shaping them into little pie crusts.

Step 3: Make the Filling

  1. In a bowl, whisk together brown sugar, corn syrup, egg, melted butter, vanilla, and salt.
  2. Stir in chopped pecans.

Step 4: Assemble & Bake

  1. Spoon about 1 tablespoon of filling into each mini pie shell (don’t overfill).
  2. Bake for 20-25 minutes, until the filling is set and the crust is golden brown.
  3. 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.

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