Mini Pecan Pies
These Mini Pecan Pies have everything you love about classic pecan pie, buttery crust, gooey filling and sweet pecans; in perfectly portioned bites. They're the ideal dessert for entertaining, gifting or sneaking straight from the cooling rack.
Each mini pie has a flaky homemade crust and a caramel-like center that bakes up rich and nutty. Whether you're serving them for Thanksgiving, a holiday cookie swap, or just craving something sweet, these little pies deliver big flavor in every bite.
For more holiday pie recipes, try our Costco Pecan Pie and Pumpkin Pie using Sweetened Condensed Milk.
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Why You Will Love This Recipe
- Perfectly Portioned: Individual mini pies mean no slicing or sharing required.
- Classic Flavor: Sweet, buttery, and nutty - everything you want in a traditional pecan pie.
- Freezer-Friendly: Make ahead for stress-free make-ahead holiday prep.
- Flaky Homemade Crust: The buttery crust adds the perfect balance to the sweet filling.
- Crowd Favorite: These always disappear fast, especially when topped with whipped cream or ice cream.
Ingredients
Made with simple pantry staples, these Mini Pecan Pies combine a buttery homemade crust with a rich, gooey filling that captures the essence of classic pecan pie.
See the recipe card below for the exact quantities of each ingredient.
- Unsalted Butter: Cold and cubed for perfect pastry layers.
- Ice Water: Helps bind the dough without overworking it.
- Corn Syrup: The secret to that sticky-sweet, glossy filling.
- Light Brown Sugar: Adds depth and a hint of molasses.
- Eggs: Thicken and set the filling.
- Pecans: Toasted for rich flavor and a satisfying crunch.
To make this recipe easier from the get-go, grab a mini muffin tray (or two), mixing bowl, whisk, measuring cups and spoons, tart tamper (optional) and a 3 inch round cookie cutter.
Variations
- Maple Syrup: Swap for corn syrup for a natural sweetness and deeper flavor. See recipe notes for how to substitute maple syrup.
- Nut-Free: Substitute pecans with sunflower seeds or pumpkin seeds for a similar crunch.
- Store-Bought Dough: Use store-bought pie dough if short on time.
- Vegan-Friendly: Replace butter with vegan butter and use a flax egg in the filling.
- Chocolate Twist: Stir in a handful of mini chocolate chips for a sweet surprise.
How to Make Mini Pecan Pies
These bite-sized pecan pies are easy to make and bake beautifully golden in a mini muffin tin, no pie dish required!
In a bowl, whisk all-purpose flour and salt.
Cut in cold butter until crumbly (with your hands or a pastry cutter).
Add ice water into the bowl one tablespoon at a time until dough comes together (5-6 is usually how many I need).
Form into a disk, pressing any loose pieces if needed and wrap tightly in plastic wrap. Chill for at 30 minutes.
About 20 minutes into chilling, preheat oven to 350F and start making filling.
In a medium bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth. Then fold in pecans and set aside.
Roll out dough on a lightly floured surface to ⅛" thick and make rounds with a 3-inch cutter.
Press each round into a greased mini muffin tray, with a tart tamper if you have one (you can use 1 or 2 trays and alternate cavities).
Use a fork to poke a bunch of holes the bottom of the mini pie shells, then spoon filling into each mini crust, about ⅔ full. Don't overfill, they puff while baking.
Bake for 21-23 minutes or until the tops are golden and the centers are just set.
Let them cool in the tray for 10 minutes, then gently twist to remove and cool completely on a wire rack.
Hint: Don't skip chilling your dough, cold dough creates a tender, flaky crust that holds its shape.
Recipe Tips
- No Corn Syrup: Using a natural sweetener like maple syrup works well, but you should add about ½ tablespoon flour with the melted butter and cook for under 1 minute.
- Don't Overfill: The filling puffs up quite a bit as it bakes, a little space at the top keeps it tidy.
- Toast Pecans: Enhances their nutty flavor before adding to the filling.
- Keep an Eye on Color: They're done when the tops are golden and slightly set in the center.
- Easy Removal: A gentle twist with your fingers or a small spoon helps release them from the tin.
We also love making a classic Apple Pie every Thanksgiving and Christmas, it just wouldn't feel like the holidays without it!
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Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 5 days; bring to room temp before serving.
- Freezer: Wrap cooled pies tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
- Make Ahead: Bake a day or two in advance and store covered until ready to serve.
Serving Suggestions
Mini Pecan Pie Recipe FAQs
Yes! Pre-made dough is a great time-saver, just thaw as suggested on the box.
The tops should be golden and just set in the middle. They'll firm up as they cool.
You can, but we have some recommendations first. If using more than ½ cup of maple syrup, add in ½ tablespoon of flour (either just added in or optionally, cooked on the stovetop with melted butter for less than a minute) to help thicken the filling. A 1:1 substitute could work without it, but it would offer a thinner filling, more similar to a butter tart than a fully set pecan pie.
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Mini Pecan Pies
Equipment
- Mini Muffin Tray
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- 3" Cookie Cutter
- Tart Tamper optional
Ingredients
CRUST:
- 300 grams all-purpose flour about 2 ½ cups
- 1 teaspoon sea salt
- 2 sticks butter unsalted, cold and cubed
- 5-8 tablespoon ice water
FILLING:
- ½ cup corn syrup light or golden
- 100 grams light brown sugar about ½ cup, packed
- 2 large eggs
- 2 tablespoon butter unsalted and melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 cup pecans chopped
Instructions
- In a bowl, whisk all-purpose flour and salt.
- Cut in cold butter until crumbly (with your hands or a pastry cutter).
- Add ice water into the bowl one tablespoon at a time until dough comes together (5-6 is usually how many I need).
- Form into a disk, pressing any loose pieces if needed and wrap tightly in plastic wrap. Chill for at 30 minutes.
- About 20 minutes into chilling, preheat oven to 350F and start making filling.
- In a medium bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth. Then fold in pecans and set aside.
- Roll out dough on a lightly floured surface to ⅛" thick and make rounds with a 3-inch cutter.
- Press each round into a greased mini muffin tray, with a tart tamper if you have one (you can use 1 or 2 trays and alternate cavities).
- Use a fork to poke a bunch of holes the bottom of the mini pie shells, then spoon filling into each mini crust, about ⅔ full. Don't overfill, they puff while baking.
- Bake for 21-23 minutes or until the tops are golden and the centers are just set.
- Let them cool in the tray for 10 minutes, then gently twist to remove and cool completely on a wire rack.
Notes
- Chill the Dough: Don't skip chilling your dough, cold dough creates a tender, flaky crust that holds its shape.
- No Corn Syrup: Using a natural sweetener like maple syrup works well but you will want to thicken it with about ½ tablespoon flour. You can cook it together for a couple minutes on the stovetop over low heat, cool slightly then use as needed.
- Don't Overfill: The filling puffs up quite a bit as it bakes, a little space at the top keeps it tidy.
- Toast Pecans: Enhances their nutty flavor before adding to the filling.
- Keep an Eye on Color: They're done when the tops are golden and slightly set in the center.
- Easy Removal: A gentle twist with your fingers or a small spoon helps release them from the tin.
Nutrition
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These were amazing! Thank you!
So glad you enjoyed them! Thanks for the review, Misty.
Bite-sized desserts are so great to have. These are so delicious and perfect any time of year.