Mini Pecan Pie Recipe
You’re going to love how easy and irresistible these mini pecan pies are.
These bite-sized treats are the perfect handheld version of that holiday classic pie without all the fuss.
Whether you’re planning a party, prepping for Thanksgiving, or just want a sweet little something to enjoy with your coffee, this mini dessert recipe delivers big flavor!
With a buttery crust, gooey filling, and crunchy pecan topping, each pie offers the perfect balance of textures and taste.
How to Make Mini Pecan Pies
- Start by preheating your oven to 350°F and spraying a mini muffin pan with nonstick spray.
- Roll out your store-bought or homemade pie crust and use a 2″ round cookie cutter to cut 24 circles, re-rolling the dough as needed.
- Gently press the dough into the muffin cups and chill the pan in the fridge while making the filling.
- In a bowl, whisk together one beaten egg, light corn syrup, brown sugar, melted butter, salt, and vanilla extract.
- Remove the muffin tin from the fridge and fill each crust halfway with the mixture using a cookie scoop.
- Top with chopped pecans and bake for 20–30 minutes, watching closely after 20.
- Once golden and set, let them cool and carefully remove from the pan.
- Serve warm with homemade whipped cream or ice cream!
Run a sharp knife around the edges and gently lift each one out. Letting them cool first helps them firm up and release more easily.
They should be baked at 350°F for 20 to 30 minutes. Start checking them at the 20-minute mark—once the crust is golden and the filling is set (not jiggly in the center), they’re ready. If needed, continue baking in 5-minute increments, keeping a close eye to avoid overbaking.
Yes! They store well in an airtight container at room temperature for up to 2 days or in the fridge for up to 5.
They’re fine at room temperature for a day or two, but for longer storage, pop them in the fridge.
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If you’re loving these mini pecan pies, don’t miss out on these other fall dessert recipes!
- The Pecan Pie Cake recipe is a decadent twist on the classic dessert, layering rich pecan filling between moist cake for a show-stopping treat.
- These Pumpkin Pecan Cupcakes combine warm fall spices with a gooey pecan topping—perfect for when you can’t choose between pie and cake.
- Looking for recipes using mini graham cracker crusts? These individual desserts are quick to make and great for serving a crowd with minimal cleanup.
- If you’re planning your holiday menu, be sure to check out Thanksgiving dessert recipes that are guaranteed to impress your guests!
Mini Pecan Pies Recipe
Ingredients
- Store-bought pie crust
- 1 large egg slightly beaten
- ½ cup light corn syrup
- ¼ cup light brown sugar packed
- 1 tbsp unsalted butter melted
- ½ teaspoon kosher or sea salt
- ½ teaspoon pure vanilla extract
- ½ cup pecans chopped
Instructions
- Preheat your oven to 350 degrees.
- Roll out the pie crust into a round circle. You will just want to roll it out a little bit wider than it already is.
- Using your cookie cutter, cut out 24 circles. You may need to reroll the dough to use all of the dough and to get the 24 you need.
- Stretch out the dough a little bit with your fingers and place the circles into the mini muffin pan.
- Place the muffin pan into the fridge while you are preparing the filing to keep the dough cold.
- In a medium-sized bowl, add in the egg, the corn syrup, the brown sugar, butter, salt, and vanilla.
- Once the filing is ready, remove the muffin tin from the fridge and using a cookie scoop or teaspoon, spoon the filing into each tart. Only fill the tart about ½ full. You will be tempted to fill it fuller, however, do not. You will still need to add the pecans plus the pie crust is going to expand. This will help prevent everything from overflowing out of the pan.
- Once you have filled all of the tarts, top each of them with the pecans. You can add more or less of the chopped pecans. It’s honestly up to you.
- Then place the pies into the oven and bake 20 to 30 minutes. Start watching them at 20 minutes as depending on your oven they may be done. If not, continue to bake at 5-minute increments. They will be done once the crust is golden brown.
- Let them cool and then carefully remove with a knife from the pan. Enjoy warm and with a dollop of vanilla ice cream or whipped cream.
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