Deliciously sweet and nutty, these bite-sized Mini Pecan Pies are a must-have treat for any holiday or gathering. With a buttery homemade crust and a gooey, caramelized pecan filling, these mini desserts are the perfect balance of crunchy and soft in every bite.
Why I Love This Recipe
These mini pecan pies are easy to make and perfect for serving at parties.
The homemade crust is rich and flaky, complementing the sweet and nutty filling.
They bake up quickly, making them a great last-minute dessert option.
Each bite is packed with classic pecan pie flavor without the need for slicing!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
2 tablespoons granulated sugar
1/4 teaspoon salt
3-4 tablespoons ice water
For the Filling:
1/2 cup light corn syrup
1/2 cup brown sugar, packed
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg
3/4 cup pecans, chopped
Directions
Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, pulsing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and chill for 30 minutes.
Roll out the dough on a floured surface to about 1/8-inch thick. Use a round cutter to cut out circles and press them into the mini muffin tin to form crusts.
In a bowl, whisk together the corn syrup, brown sugar, melted butter, vanilla, salt, and egg until smooth. Stir in the chopped pecans.
Spoon the filling into each crust, filling them about 3/4 full.
Bake for 20-25 minutes or until the filling is set and the crust is golden brown.
Let the pies cool in the pan for 10 minutes before transferring them to a wire rack.
Servings and Timing
Servings: 12 mini pecan pies
Prep Time: 40 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 5 minutes
Calories: 180 kcal per pie
Variations
Chocolate Pecan Mini Pies: Add 1/4 cup of mini chocolate chips to the filling for a chocolatey twist.
Bourbon Pecan Pies: Stir in 1 tablespoon of bourbon for a rich, smoky depth of flavor.
Maple Syrup Substitute: Swap the corn syrup for pure maple syrup for a natural sweetness.
Nut Mix: Try a mix of pecans and walnuts for a different nutty flavor.
Gluten-Free Option: Use a gluten-free flour blend for the crust.
Storage & Reheating
Room Temperature: Store mini pecan pies in an airtight container for up to 2 days.
Refrigeration: Keep them in the fridge for up to 5 days.
Freezing: Wrap each pie in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm them in the oven at 300°F (150°C) for 5-7 minutes for a freshly baked taste.
Related Recipes:
FAQs
How do I keep the crust from getting soggy?
I make sure not to overfill the crust and bake until the filling is fully set. This helps prevent any excess moisture from making the crust soggy.
Can I use store-bought pie crust?
Yes! If I’m short on time, I use pre-made pie crust and cut out circles to fit the mini muffin tin.
What can I use instead of corn syrup?
I sometimes swap out the corn syrup for maple syrup or honey, though the texture may be slightly different.
Can I make these ahead of time?
Absolutely! These mini pecan pies stay fresh for several days, making them perfect for prepping in advance.
Why did my pecan pies sink in the middle?
If the filling sinks, it might be slightly underbaked. I make sure the pies are fully set before taking them out of the oven.
Conclusion
Mini pecan pies are the perfect sweet treat for any occasion. With their rich, nutty filling and buttery crust, they bring all the flavors of classic pecan pie in a bite-sized package. Whether for the holidays, a party, or just a special dessert, these little pies are sure to be a hit!
📖 Recipe:
Print
Mini Pecan Pies
- Total Time: 1 hour 5 minutes
- Yield: 12 mini pecan pies
- Diet: Vegetarian
Description
Deliciously sweet and nutty, these mini pecan pies are the perfect bite-sized treats for holidays, parties, or any dessert table. With a buttery homemade crust and a gooey, caramelized pecan filling, each bite offers a delightful balance of crunch and softness. Easy to make and full of classic pecan pie flavor, these mini desserts are sure to be a crowd-pleaser!
Ingredients
For the Crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
2 tablespoons granulated sugar
1/4 teaspoon salt
3–4 tablespoons ice water
For the Filling:
1/2 cup light corn syrup
1/2 cup brown sugar, packed
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg
3/4 cup pecans, chopped
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- Make the Crust:
- In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Slowly add ice water, one tablespoon at a time, pulsing until the dough comes together.
- Form the dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Roll & Cut: Roll out the dough on a floured surface to about 1/8-inch thick. Use a round cutter to cut circles and press them into the mini muffin tin to form crusts.
- Prepare the Filling: In a bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, salt, and egg until smooth. Stir in chopped pecans.
- Fill & Bake: Spoon the filling into each crust, filling them about 3/4 full. Bake for 20-25 minutes, or until the filling is set and the crust is golden brown.
- Cool & Serve: Let the pies cool in the pan for 10 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
For extra crunch, top each pie with a whole pecan before baking.
To prevent sogginess, avoid overfilling the crust and ensure the filling is fully set.
Store-bought crust? It works great if you’re short on time—just cut and fit into the muffin tin.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 mini pecan pies
- Calories: 180 kcal
