Description
If you love the rich, nutty sweetness of traditional pecan pie, you’re going to fall head over heels for these Mini Pecan Pies! Perfectly portioned and packed with that gooey, buttery filling and crunchy pecans, these bite-sized delights are ideal for holidays, parties, or just a sweet snack whenever the craving hits. They’re easy to make, great for sharing, and absolutely irresistible.
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Ingredients
For the Pie Crust:
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1 package refrigerated pie crusts (2 crusts total)
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All-purpose flour (for dusting)
For the Filling:
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¾ cup light brown sugar (packed)
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½ cup light corn syrup
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2 large eggs
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2 tbsp unsalted butter (melted)
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1 tsp vanilla extract
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½ tsp salt
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1¼ cups chopped pecans
For Topping (Optional):
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Whole pecan halves (for garnish)
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Whipped cream
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Caramel drizzle
Instructions
Step 1: Prepare the Crusts
Preheat your oven to 350°F (175°C).
Lightly flour a clean surface and unroll the refrigerated pie crusts.
Use a 3-inch round cookie cutter (or glass) to cut out 24 rounds.
Press each round gently into a mini muffin cup, making sure it forms a neat little shell. Set aside.
Step 2: Make the Pecan Filling
In a mixing bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until smooth and well combined.
Stir in the chopped pecans until evenly distributed throughout the mixture.
Step 3: Fill the Mini Pies
Spoon the filling into each prepared crust, filling about ¾ full. Don’t overfill, as the mixture puffs up slightly when baking.
If desired, press a pecan half gently into the center of each mini pie for a decorative touch.
Step 4: Bake to Golden Perfection
Place the muffin tin in the preheated oven and bake for 22–25 minutes, or until the crusts are golden and the filling is set.
Cool the pies in the tin for 10 minutes, then carefully remove them and let them cool completely on a wire rack.
Step 5: Serve or Store
Serve warm or at room temperature with whipped cream or caramel drizzle if desired.
These mini pecan pies are best enjoyed fresh but also keep beautifully.
Notes
- Don’t Overfill – Leave a little room at the top to prevent spillover during baking.
- Use a Silicone Muffin Pan – Makes removing the pies easier and prevents sticking.
- Chop the Pecans – Smaller pieces help the filling set and make it easier to bite.
- Watch the Edges – If the crust starts browning too quickly, cover the muffin tin loosely with foil.
- Let Cool Fully – The filling continues to set as it cools, so resist the urge to eat them too soon!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Cuisine: American