Mini Pecan Pies

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Mini Pecan Pies

Serves: 12
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

These Mini Pecan Pies are SO easy and SO delicious!

These are incredibly addicting and were such an easy and fun dessert to make!

Perfect for those cozy holidays. A buttery shortbread crust with an incredibly moist pecan pie filling!

A plate stacked with mini pecan pies sits on a striped cloth, with a small bowl of chopped pecans and a glass of milk in the background.

How To Make Mini Pecan Pies

Top-down view of baking ingredients: flour, brown sugar, white sugar, maple syrup, vanilla extract, butter sticks, eggs, and chopped pecans arranged on a white surface.

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
A plate of mini pecan pies stacked on top of each other, showing a nutty filling and golden crust, set on a white and striped background.

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.

A clear glass bowl containing a mixture of flour and brown sugar on a white marble surface.
A glass bowl containing flour and small cubes of butter on a light-colored surface.

Either using a pastry cutter, fork or your hands mash the butter with the flour and mix until fine crumbs form.

A glass bowl filled with coarse, yellow crumbly mixture sits on a white surface.

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.

A muffin tin with six unbaked, round dough balls placed in each cup, set on a light marble surface.

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.

A glass bowl containing six raw eggs, sugar, vanilla extract, and another liquid ingredient, viewed from above on a white surface.

Stir until everything is completely combined.

A glass mixing bowl filled with melted butter and brown sugar combined, resting on a white surface.

Add in the pecans and stir once again.

A glass bowl filled with chopped pecans mixed in a yellow liquid, likely melted butter or oil, on a white surface.
A glass bowl filled with chopped pecans coated in a yellow-orange mixture, likely butter and sugar, on a white surface.

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.

A gold muffin tin on a marble surface containing six unbaked pecan pie fillings.

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!

A plate of mini pecan pies is stacked on a white dish, with glasses of milk in the background.

Tips and tricks!

  • Store in an airtight container in the fridge for 3-4 days.
  • Keep the butter in the fridge until the last minute.
  • If for some reason you have more mixture of the crust and pie filling, make more!
  • Make sure to evenly flatten the crumbs into the muffin tin.
  • Keep in the fridge for storage but microwave them for 15 seconds before eating so it’s nice and warm!
A plate of pecan cookies sits on a striped cloth, with a small bowl of chopped pecans and a glass of milk nearby on a wooden board.

Mini Pecan Pies

Print Recipe
A plate of pecan pie muffins stacked on a white plate, with a small bowl of chopped pecans, wooden measuring spoons, and a glass of milk in the background.
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes

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

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!

Notes

  • Store in an airtight container in the fridge for 3-4 days.
  • Keep the butter in the fridge until the last minute.
  • If for some reason you have more mixture of the crust and pie filling, make more!
  • Make sure to evenly flatten the crumbs into the muffin tin.
  • Keep in the fridge for storage but microwave them for 15 seconds before eating so it’s nice and warm!
Servings: 12 pies
A plate of mini pecan pies is arranged on a white plate, with a glass of milk and a small bowl of chopped pecans nearby.

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