If you love the rich, nutty, caramel-like flavor of pecan pie but want a bite-sized version, these Mini Pecan Pies are perfect! They have a buttery, flaky crust and a deliciously gooey filling, making them ideal for holiday gatherings, dessert tables, or a simple sweet treat.
These mini pies are easy to make with just a few simple ingredients, and they bake up beautifully in muffin tins for a perfect handheld dessert. Let’s get baking!
Why You’ll Love This Recipe
- Perfectly Portioned – Great for individual servings at parties or events.
- Easy to Make – No complicated steps, just mix, fill, and bake.
- Classic Flavor – Tastes just like traditional pecan pie but in a mini size.
- Great for Holidays – A must-have treat for Thanksgiving and Christmas.
- Make-Ahead Friendly – Can be made in advance and stored easily.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cut into small cubes)
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice-cold water
For the Filling:
- 3/4 cup brown sugar (packed)
- 1/2 cup corn syrup (light or dark)
- 2 large eggs
- 2 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup chopped pecans
- 1/4 cup whole pecans (for topping, optional)
Tools You’ll Need
- Muffin tin (mini or standard size)
- Mixing bowls
- Whisk
- Rolling pin
- Pastry cutter or food processor
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Make the Crust
- In a large bowl, whisk together flour, sugar, and salt.
- Add the cold butter cubes and cut them into the flour using a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 2: Prepare the Filling
- In a medium bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until well combined.
- Stir in the chopped pecans. Set aside.
Step 3: Shape the Pie Crusts
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thick.
- Use a round cookie cutter (about 3 inches for mini pies, 4 inches for standard muffin tin pies) to cut circles.
- Gently press the dough circles into a greased muffin tin, ensuring they cover the bottom and sides.
Step 4: Fill and Bake
- Spoon about 1 1/2 tablespoons of the pecan filling into each mini pie shell (do not overfill).
- If desired, top each pie with a whole pecan for decoration.
- Bake for 20-25 minutes (mini size) or 25-30 minutes (standard size) until the filling is set and slightly puffed.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Mini Pecan Pies
- Keep the Dough Cold – Cold butter and chilled dough create a flaky crust.
- Avoid Overfilling – The filling expands slightly while baking, so leave space.
- Use a Fork to Remove – Gently slide a fork under the pies to lift them out easily.
- Try Different Nuts – Swap pecans for walnuts or almonds for a variation.
- Make Ahead – These pies store well and taste even better the next day.
Serving Suggestions
- With Whipped Cream – A dollop of whipped cream adds a creamy contrast.
- With Ice Cream – Serve warm with vanilla ice cream for a decadent treat.
- With Caramel Drizzle – A drizzle of caramel sauce takes it to the next level.
- With Coffee or Tea – Perfect for a cozy afternoon snack.
How to Store & Freeze
Storing:
- Store in an airtight container at room temperature for 2 days.
- Refrigerate for up to 5 days.
Freezing:
- Wrap each mini pie individually in plastic wrap, then place them in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw at room temperature or reheat in a 300°F (150°C) oven for 5-7 minutes.
Frequently Asked Questions
Can I Use Store-Bought Pie Crust?
Yes! If short on time, pre-made pie dough works just as well.
What Can I Use Instead of Corn Syrup?
Maple syrup or honey can be used as a substitute, though the texture may vary slightly.
Can I Make These Ahead of Time?
Absolutely! These mini pies taste even better after a day as the flavors meld together.
Can I Make These in a Regular Muffin Tin?
Yes! Just increase the bake time by 5-10 minutes until the filling is set.
Final Thoughts
These Mini Pecan Pies are a bite-sized take on a classic dessert, making them perfect for parties, holiday gatherings, or a simple sweet treat. With a buttery crust and rich pecan filling, they’re sure to impress!
Try this recipe and let me know how it turns out. Happy baking!
Preparation Time: 15 minutes
Chilling Time: 30 minutes
Cooking Time: 25 minutes
Cuisine: American
Nutritional Information (Per Serving):
- Calories: 180
- Protein: 2g
- Carbohydrates: 22g
- Fat: 10g
- Fiber: 1g
- Sugar: 14g
Mini Pecan Pies
- Total Time: 1 hour 10 minutes
Description
If you love the rich, nutty, caramel-like flavor of pecan pie but want a bite-sized version, these Mini Pecan Pies are perfect! They have a buttery, flaky crust and a deliciously gooey filling, making them ideal for holiday gatherings, dessert tables, or a simple sweet treat.
These mini pies are easy to make with just a few simple ingredients, and they bake up beautifully in muffin tins for a perfect handheld dessert. Let’s get baking!
Ingredients
For the Crust:
-
1 1/4 cups all-purpose flour
-
1/2 cup unsalted butter (cold, cut into small cubes)
-
2 tbsp granulated sugar
-
1/4 tsp salt
-
3–4 tbsp ice-cold water
For the Filling:
-
3/4 cup brown sugar (packed)
-
1/2 cup corn syrup (light or dark)
-
2 large eggs
-
2 tbsp unsalted butter (melted)
-
1 tsp vanilla extract
-
1/4 tsp salt
-
3/4 cup chopped pecans
-
1/4 cup whole pecans (for topping, optional)
Instructions
Step 1: Make the Crust
-
In a large bowl, whisk together flour, sugar, and salt.
-
Add the cold butter cubes and cut them into the flour using a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs.
-
Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together.
-
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 2: Prepare the Filling
-
In a medium bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until well combined.
-
Stir in the chopped pecans. Set aside.
Step 3: Shape the Pie Crusts
-
Preheat your oven to 350°F (175°C).
-
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thick.
-
Use a round cookie cutter (about 3 inches for mini pies, 4 inches for standard muffin tin pies) to cut circles.
-
Gently press the dough circles into a greased muffin tin, ensuring they cover the bottom and sides.
Step 4: Fill and Bake
-
Spoon about 1 1/2 tablespoons of the pecan filling into each mini pie shell (do not overfill).
-
If desired, top each pie with a whole pecan for decoration.
-
Bake for 20-25 minutes (mini size) or 25-30 minutes (standard size) until the filling is set and slightly puffed.
-
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Keep the Dough Cold – Cold butter and chilled dough create a flaky crust.
Avoid Overfilling – The filling expands slightly while baking, so leave space.
Use a Fork to Remove – Gently slide a fork under the pies to lift them out easily.
Try Different Nuts – Swap pecans for walnuts or almonds for a variation.
Make Ahead – These pies store well and taste even better the next day.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Cook Time: 25 minutes
- Cuisine: American
