Mini Pecan Pies
These Mini Pecan Pies have the same buttery crust and caramel-sweet pecan filling you get in a classic pecan pie, but in an adorable handheld size.
Perfect for parties, holidays, or just when you want a bite-sized dessert to snack on!
These little pies set beautifully, bake evenly, and cool into addictive treats with crisp edges and that gooey, nutty center everyone loves.
They’re simple, they’re cute, and they taste incredible warm or chilled.
Scroll down for the recipe, but be sure to check out the tips first. They’re simple, helpful, and make each batch a success.
Serves: 12
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Why You’ll Love This Recipe
These mini pecan pies give you all the flavor of a traditional pie but with even less effort and a much shorter bake time.
They’re easy to assemble, great for sharing, and perfect for serving at gatherings where people want something sweet they can grab without needing a plate or fork.
They’re also incredibly reliable, since the simple filling doesn’t crack, collapse, or get runny.
And because the pies are small, they cool faster, set beautifully, and pack up well for gifting or bringing along to a potluck.
It’s truly a yummy dessert that is easy to make!
Ingredients
- 2 cups all purpose flour: This forms the base of the shortbread crust and gives it structure.
- 2 sticks cold unsalted butter chopped into small pieces: Cold butter is key for a tender crumbly crust.
- 1 cup brown sugar: Adds sweetness and a deep molasses flavor to the crust.
- 1 cup dark corn syrup: Creates the signature gooey texture of pecan pie filling.
- 5 large eggs: These set the filling and give it richness.
- 2⁄3 cup granulated sugar: Balances the dark syrup and sweetens the filling.
- 1 teaspoon vanilla extract: Enhances all the warm flavors in the filling.
- 2 cups chopped pecans: The star of the show, providing crunch and nutty flavor.
How to Make Mini Pecan Pies
Step 1: Preheat and Prep
Preheat your oven to 350 degrees. Spray a 12 count muffin tin generously with non stick cooking spray. This step matters more than you think because pecan pie filling loves to stick if you let it.
Step 2: Make the Crust
In a large bowl, add the flour, cold butter pieces, and brown sugar. Using a pastry cutter, fork, or clean hands, work the butter into the flour until fine crumbs form. It should look sandy and crumbly, not wet.
Step 3: Form and Bake the Crusts
Scoop about one quarter cup of the crumb mixture into each muffin cup. Press the crumbs down firmly and evenly to form a crust. Bake for 8 minutes, just until lightly set. Remove from the oven and let them cool slightly.
Step 4: Mix the Filling
In another large bowl, add the corn syrup, eggs, granulated sugar, and vanilla extract. Stir until completely combined and smooth. Add the chopped pecans and stir again so everything is evenly distributed.
Step 5: Fill the Cups
Carefully spoon the filling mixture over the partially baked crusts. Fill almost to the top, leaving a little space so they do not spill over while baking.
Step 6: Bake Low and Slow
Reduce the oven temperature to 275 degrees. Place the muffin tin back into the oven and bake for 30 to 35 minutes, until the centers are just set and no longer jiggly.
Step 7: Cool and Remove
Let the mini pies cool in the pan for 20 to 30 minutes. Run a butter knife gently around the edges, then carefully tip the muffin tin to release them. Serve warm or at room temperature.
Tips, Tricks and Storage
- Lightly Toast the Pecans: It brings out deeper, richer flavor and gives the pies a warm, nutty aroma. A few minutes in a dry skillet or the oven is all you need.
- Don’t Overfill the Crusts: Make sure to flatten the crumbs into the muffin tin evenly. When filling, keep each cup about three-quarters full to help them bake evenly without spilling over. The filling bubbles while baking, and a little goes a long way.
- Watch for a Set Center: They’re done when the tops look glossy and the center no longer jiggles too loosely when you move the pan. They’ll finish setting as they cool.
- Let Them Cool in the Pan: They firm up as they cool, making them much easier to remove. A small spatula works well for lifting them out.
- Storage: Store cooled pies in an airtight container for 3-4 days. Store in the freezer bags for up to 2 months. Thaw at room temperature or microwave them for 15 seconds so they’re nice and warm!
Variations and Substitutions
These Mini Pecan Pies are easy to adapt to your preferences or what you have on hand. Add a sprinkle of chocolate chips to the filling for a richer twist.
If you prefer a deeper caramel taste, replace part of the sugar with brown sugar or maple syrup.
Store-bought crusts are convenient, but homemade pie dough offers a slightly flakier texture.
You can also stir in a splash of bourbon or vanilla for extra warmth.
For those who like less sweetness, reduce the sugar slightly or add a pinch of flaky salt on top before serving.
Frequently Asked Questions
Q: Can I make these ahead of time?
Yes! They keep wonderfully in the fridge for a few days and can be warmed briefly before serving.
Q: Can I use frozen pie crust?
Absolutely. Thaw it first so it rolls cleanly and cuts into rounds easily.
Q: How do I keep the filling from bubbling over?
Don’t overfill, and make sure your oven temperature is accurate. Small pies bake quickly, so they don’t need long to cook.
Q: Should these be served warm or cold?
Either works. Warm gives a gooier texture, but chilled is still delicious!If you love bite-sized treats like these, try our No Bake Cinnamon Toast Crunch Pie or Funfetti Cupcakes next for more classic tasty desserts!
Mini Pecan Pies
Print Recipe
Ingredients
- 2 cups of AP flour
- 2 sticks of cold unsalted butter chopped into small pieces
- 1 cup of brown sugar
- 1 cup of dark corn syrup
- 5 eggs
- ⅔ cup of sugar
- 1 tsp vanilla extract
- 2 cups of chopped pecans
Instructions
- Step 1: Preheat and Prep – Preheat your oven to 350 degrees. Spray a 12 count muffin tin generously with non stick cooking spray. This step matters more than you think because pecan pie filling loves to stick if you let it.
- Step 2: Make the Crust – In a large bowl, add the flour, cold butter pieces, and brown sugar. Using a pastry cutter, fork, or clean hands, work the butter into the flour until fine crumbs form. It should look sandy and crumbly, not wet.
- Step 3: Form and Bake the Crusts – Scoop about one quarter cup of the crumb mixture into each muffin cup. Press the crumbs down firmly and evenly to form a crust. Bake for 8 minutes, just until lightly set. Remove from the oven and let them cool slightly.
- Step 4: Mix the Filling – In another large bowl, add the corn syrup, eggs, granulated sugar, and vanilla extract. Stir until completely combined and smooth. Add the chopped pecans and stir again so everything is evenly distributed.
- Step 5: Fill the Cups – Carefully spoon the filling mixture over the partially baked crusts. Fill almost to the top, leaving a little space so they do not spill over while baking.
- Step 6: Bake Low and Slow – Reduce the oven temperature to 275 degrees. Place the muffin tin back into the oven and bake for 30 to 35 minutes, until the centers are just set and no longer jiggly.
- Step 7: Cool and Remove – Let the mini pies cool in the pan for 20 to 30 minutes. Run a butter knife gently around the edges, then carefully tip the muffin tin to release them. Serve warm or at room temperature.
