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!
How To Make Mini Pecan Pies
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
- 2/3 cup of sugar
- 1 tsp vanilla extract
- 2 cups of chopped pecans
1. Preheat the oven to 350°.
Spray a 12 count muffin tin with non stick cooking spray.
In a large bowl add the flour, butter and brown sugar.
Either using a pastry cutter, fork or your hands mash the butter with the flour and mix until fine crumbs form.
2. Take 1/4 cup of the crumbs and place it in each muffin cup.
Press down and flatten the crumbs in the muffin cups.
Bake in the oven for 8 minutes.
3. Remove from the oven and set aside.
In a large bowl add the corn syrup, eggs, sugar and vanilla.
Stir until everything is completely combined.
Add in the pecans and stir once again.
Scoop and pour on top of the crusts until it reaches almost to the top of the muffin tin, leaving some room so it doesn’t spill over.
4. Reduce the temp to 275°. add the muffin tins back into the oven and cook for 30-35 minutes.
Once done let them cool for 20-30 minutes and then scrape the edges with a butter knife and carefully tip the muffin tin over to get them out.
Serve and enjoy!
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
- Preheat the oven to 350°. Spray a 12 count muffin tin with non stick cooking spray. In a large bowl add the flour, butter and brown sugar. Either using a pastry cutter, fork or your hands mash the butter with the flour and mix until fine crumbs form.
- Take 1/4 cup of the crumbs and place it in each muffin cup. Press down and flatten the crumbs in the muffin cups. Bake in the oven for 8 minutes.
- Remove from the oven and set aside. In a large bowl add the corn syrup, eggs, sugar and vanilla. Stir until everything is completely combined. Add in the pecans and stir once again. Scoop and pour on top of the crusts until it reaches almost to the top of the muffin tin, leaving some room so it doesn’t spill over.
- Reduce the temp to 275°. add the muffin tins back into the oven and cook for 30-35 minutes.
- Once done let them cool for 20-30 minutes and then scrape the edges with a butter knife and carefully tip the muffin tin over to get them out. Serve and enjoy!
