Mini Pecan Pies are delicious, adorable, and incredibly easy to serve—no slicing required. They offer the same sweet, nutty flavor and gooey texture of classic pecan pie, with the added bonus of being handheld and party-ready. Ideal for dessert tables, potlucks, and holiday gatherings, these mini treats also freeze well and can be made ahead to save time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pie crust (homemade or store-bought)
Chopped pecans
Brown sugar
Light corn syrup
Egg
Butter (melted)
Vanilla extract
Salt
Directions
Preheat oven to 350°F (175°C). Grease a mini muffin tin well.
Roll out the pie crust and cut into small circles (about 2.5 to 3 inches in diameter). Press each circle into the mini muffin cups to form a crust base.
In a mixing bowl, whisk together the brown sugar, corn syrup, egg, melted butter, vanilla, and salt until well combined.
Divide the chopped pecans evenly among the crusts.
Pour the filling mixture over the pecans, filling each cup about ¾ full.
Bake for 20–25 minutes, or until the filling is set and the crust is golden.
Let cool in the pan for 10 minutes, then gently remove and cool completely on a wire rack.
Servings and timing
This recipe makes approximately 24 mini pecan pies. Total time is about 40 minutes, including 15 minutes for prep and 25 minutes for baking. Serves 12–16 as a dessert.
Variations
Chocolate Pecan Pies: Add a few mini chocolate chips to the filling for a rich twist.
Bourbon Pecan Pies: Add 1 tablespoon of bourbon to the filling for a classic Southern flavor.
Maple Sweetened: Substitute maple syrup for corn syrup for a deeper, natural sweetness.
Nut-Free Version: Use sunflower seeds or pumpkin seeds instead of pecans.
Mini Tart Shells: Use pre-made mini tart shells for a shortcut.
Storage/Reheating
Store mini pecan pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them in a 300°F (150°C) oven for 5–7 minutes until just warmed through. They freeze well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat if desired.
FAQs
Can I make mini pecan pies ahead of time?
Yes, you can bake them a day or two in advance and store them at room temperature or in the fridge.
Can I use store-bought pie crust?
Absolutely. Store-bought crust makes this recipe quicker without sacrificing flavor.
Do I need to toast the pecans first?
Toasting enhances the flavor, but it’s optional. Use raw pecans for convenience or toast for 5–7 minutes at 350°F.
Can I use a regular muffin tin?
Yes, but the baking time may be longer. Keep an eye on the filling and crust for doneness.
How do I prevent the filling from overflowing?
Don’t overfill the cups—aim to fill them about ¾ of the way full to allow for expansion.
Can I use dark corn syrup instead?
Yes, dark corn syrup gives a deeper, more molasses-like flavor.
What’s the best way to remove them from the tin?
Let them cool slightly, then gently run a butter knife around the edges before lifting out.
Can I make these gluten-free?
Yes, use a gluten-free pie crust for a suitable alternative.
Are they supposed to be gooey in the center?
Yes, the filling should be set but still gooey and moist inside, like a classic pecan pie.
Can I use a mini tart pan instead of a muffin tin?
Yes, mini tart pans with removable bottoms work well and make removal even easier.
Conclusion
Mini Pecan Pies are a charming and satisfying treat that captures the rich, nutty, and caramel-like flavor of the classic dessert in a perfectly portioned package. Easy to make, serve, and store, they’re ideal for holiday spreads, parties, or whenever you need a sweet bite of comfort. Make a batch and watch them disappear—they’re irresistible!
Mini Pecan Pies are individual-sized versions of the classic Southern dessert, featuring a buttery crust filled with gooey, caramelized pecan filling. Perfect for holidays, parties, or anytime you want a handheld sweet treat.
Ingredients
1 pie crust (homemade or store-bought)
3/4 cup chopped pecans
1/2 cup brown sugar
1/2 cup light corn syrup
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1/4 tsp salt
Instructions
Preheat oven to 350°F (175°C). Grease a mini muffin tin well.
Roll out pie crust and cut into 2.5–3 inch circles. Press each circle into the mini muffin cups to form a crust base.
In a bowl, whisk together brown sugar, corn syrup, egg, melted butter, vanilla, and salt until smooth.
Divide chopped pecans evenly among the crusts.
Pour filling mixture over pecans, filling each cup about 3/4 full.
Bake for 20–25 minutes, or until filling is set and crust is golden.
Let cool in pan for 10 minutes, then gently remove and cool completely on a wire rack.
Notes
Add mini chocolate chips or a splash of bourbon for a flavor twist.
Use maple syrup instead of corn syrup for a deeper sweetness.
Toasting pecans enhances flavor but is optional.
Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
Freeze up to 2 months—thaw overnight in the fridge and reheat if desired.
