I love mini pecan pies because they give you all the sticky, nutty goodness of a classic pecan pie in a perfectly portioned package. These bite-size tarts are fast to make, great for parties, and hold up well when you bake them in a muffin tin or mini tart pans. I’ve tested this version multiple times and refined the filling texture and bake time so the centers set without burning the nuts.
Why Make This Recipe
- Crowd-pleaser: The caramelized pecan filling is rich and nutty, loved by both kids and adults.
- Convenient portions: Individual pies mean easier serving, no cutting, and fewer crumbs.
- Quick turnout: With a 20–25 minute bake time, these are faster than a full pie.
- Make-ahead friendly: You can bake in advance and reheat gently without losing texture.
- Personal insight: I adore this recipe because the filling keeps a slightly gooey center while the crust stays crisp — it’s the perfect contrast.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 18–22 minutes at 350°F (175°C)
- Total time: 35–40 minutes
- Servings: 12 mini pies (using a standard 12-cup muffin tin)
- Difficulty: Easy (basic dough handling and mixing)
- Method: Press-in pie crust or refrigerated dough for shells; whisk a corn syrup-based filling, pour over pecans, and bake until just set.
My Experience Making This Recipe
I tested this recipe with both homemade and store-bought pie dough; the pressed refrigerated dough saves time and works reliably. My main discovery was that reducing corn syrup slightly and adding a bit more egg helped the filling hold shape while staying pleasantly gooey.
How to Make Mini Pecan Pies
Start by lining a 12-cup muffin tin with rounds of pie dough (about 2½-inch circles) pressed gently into each cup. Whisk together 3/4 cup light corn syrup, 1/2 cup packed brown sugar, 2 large eggs, 2 tablespoons melted butter, 1 teaspoon vanilla, and a pinch of salt; stir in 1 cup chopped pecans. Spoon about 2 tablespoons of filling into each prepared shell and bake at 350°F (175°C) for 18–22 minutes until the centers are mostly set and the crust is golden. If you want an alternate technique comparison, check my go-to approach here: Mini Pecan Pies.
Expert Tips for Success
- Use an oven thermometer to ensure an accurate 350°F; many ovens run hot and will overbrown nuts.
- Blind-bake shells for 5 minutes if your dough is particularly soft to prevent soggy bottoms.
- Chop pecans uniformly so they heat and caramelize evenly; halves on top for presentation, chopped underneath for structure.
- Don’t overfill — leave a little headroom (about 1/8 inch) so the filling can bubble without spilling.
- Let pies rest at room temperature for 20–30 minutes after baking; residual heat completes the set without drying them out.
How to Serve Mini Pecan Pies
- Warm with a small scoop of vanilla ice cream and a dusting of cinnamon for a classic pairing.
- Serve chilled with lightly whipped cream and a drizzle of salted caramel for contrast.
- Arrange on a tiered platter for holiday buffets — garnish with halved pecans for a polished look.
- Offer alongside a coffee or spiced tea for brunch or dessert after dinner.
Storage and Reheating Guide
- Refrigerate: Store cooled pies in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap individually in plastic wrap and place in a freezer bag for up to 2 months; thaw overnight in the fridge.
- Reheat: Warm frozen or chilled pies in a 325°F (160°C) oven for 6–8 minutes to refresh the crust; avoid microwaving, which softens pastry.
- Transport: Use a container with dividers or parchment-lined layers to prevent sticking and protect crusts.
Recipe Variations
- Gluten-free: Use a store-bought or homemade gluten-free pie crust (1:1 flour blend) and press into tins. Bake at the same temperature but watch crust color.
- Dairy-free: Replace butter with coconut oil (measured slightly less, 1½ tbsp) and ensure any pie dough is dairy-free.
- Maple pecan: Swap 1/4 cup of the light corn syrup for 1/4 cup pure maple syrup for a deeper, woodsy flavor.
- Chocolate-studded: Stir in 1/4 cup mini dark chocolate chips into the filling for chocolate-pecan bites.
Nutritional Highlights
- Key benefits: Pecans provide heart-healthy monounsaturated fats, fiber, and vitamin E.
- Portion guidance: One mini pie is a reasonable dessert portion; be mindful of added sugars in the filling (corn syrup and brown sugar).
- Allergens: Contains tree nuts (pecans), eggs, and wheat (unless adapted); label accordingly for guests with allergies.
Troubleshooting Common Issues
- Soggy bottoms: Partially blind-bake shells for 5 minutes or use a metal tart pan for better heat conduction.
- Overbrowned pecans: Lower oven rack one position and tent loosely with foil if tops brown too quickly.
- Runny centers: Bake an additional 2–4 minutes and allow pies to cool 20–30 minutes; cooling completes the set.
Frequently Asked Questions
Q: Can I make these ahead for a party?
A: Yes. Bake completely, cool, and refrigerate up to 4 days. Reheat in a 325°F oven for 6–8 minutes before serving to refresh the crust and filling.
Q: Can I use dark corn syrup instead of light?
A: You can. Dark corn syrup will yield a deeper, more molasses-like flavor. I prefer light for a more classic pecan pie taste, but both work well.
Q: How can I tell when the filling is done?
A: Look for a slightly jiggly center that isn’t liquid; the edges should be set. The internal temperature near the center should read about 200–205°F if you use an instant-read thermometer.
Q: Are mini pies easier to make from pre-made crust than homemade crust?
A: Pre-made refrigerated dough is faster and very reliable for consistent results. Homemade crust gives superior flavor and flakiness but requires chilling and more handling.
Conclusion
For more recipe inspiration and variations, check out these helpful resources: Mini Pecan Pies, Mini Pecan Pies – Sally’s Baking, Mini Pecan Pies: No Cutting, No Utensils, And No Mess!, Mini Pecan Pies (Easy, Homemade, No Rolling Pin …), and Mini Pecan Pies Recipe – Something Swanky. These pages offer variations, photos, and step-by-step tips that complement the guidance above. Happy baking — and don’t forget to save one for yourself!
Mini Pecan Pies
- Total Time: 35 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Delicious bite-sized tarts featuring a rich, gooey pecan filling in a flaky crust, perfect for parties and gatherings.
Ingredients
- 2½-inch rounds of pie dough
- 3/4 cup light corn syrup
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 12-cup muffin tin with pie dough rounds, pressed gently into each cup.
- Whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt.
- Stir in chopped pecans.
- Spoon about 2 tablespoons of the filling into each prepared shell.
- Bake for 18–22 minutes until centers are mostly set and crust is golden.
- Let pies rest at room temperature for 20–30 minutes before serving.
Notes
For best results, use an oven thermometer to ensure accurate temperature. Allow pies to cool to complete setting without drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 220
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg