These bite-sized pecan pies bring all the buttery, caramel flavor of a classic pecan pie into a party-friendly package. I’ve made these dozens of times for holidays and weeknight desserts — they bake quickly, travel well, and always disappear first.
Why Make This Recipe
- Incredible flavor: a toasted pecan crunch with a gooey, caramel-like filling that’s sweet but never cloying.
- Convenient portions: mini size makes serving easy and ideal for gatherings or portion control.
- Fast and forgiving: bakes in about 20–25 minutes per batch, so you can make a tray between other dishes.
- Versatile for occasions: perfect for holiday platters, potlucks, or an after-dinner treat.
- Personal note: I love this recipe because the mini format lets me test flavor tweaks (like a splash of bourbon) without committing to a whole pie — see a compact variation in this mini-pecan-pie reference.
Recipe Overview
- Prep time: 20 minutes (plus chilling if making dough)
- Cook time: 20–25 minutes per batch at 350°F (175°C)
- Total time: ~45 minutes including cooling
- Servings: Makes 12 mini pecan pies (standard mini muffin tin)
- Difficulty: Easy — basic dough handling and spooning filling
- Method: Press or fit dough into mini cups, fill with pecan-corn syrup mixture, then bake until filling is set.
My Experience Making This Recipe
I tested this version multiple times using refrigerated pie dough and homemade crusts to find the best texture. Par-baking the shells briefly and filling them only two-thirds full solved watery bottoms and overflows I encountered early on. The result is reliably crisp edges and a glossy, set filling.
How to Make Mini Pecan Pies
Begin by preparing 12 mini tart shells: use a refrigerated pie crust or quick homemade crust, cut 2 1/2–3 inch rounds, and press them into a greased mini muffin tin. For the filling whisk together 1/2 cup light corn syrup, 1/2 cup packed brown sugar, 1 large egg + 1 egg yolk, 2 tablespoons melted butter, 1 teaspoon vanilla, and a pinch of salt; fold in 1 cup chopped pecans. Optionally par-bake shells at 375°F (190°C) for 5–6 minutes to prevent sogginess, then pour filling into each shell (about 2/3 full) and bake at 350°F (175°C) for 20–25 minutes until centers are just set. Cool in the pan for 10 minutes before transferring to a rack to finish cooling.
Expert Tips for Success
- Par-bake shells: Blind-bake crusts 5–6 minutes at 375°F to stop a soggy bottom, especially with homemade dough.
- Measure by volume and texture: filling should be pourable but thick; if it’s too thin, reduce liquids slightly.
- Toast pecans: toast pecans at 350°F for 6–8 minutes before chopping to deepen flavor — watch closely to avoid burning.
- Even filling: fill cups to about two-thirds to avoid spills and give the filling room to puff slightly.
- Equipment choice: use a nonstick or well-greased mini muffin tin; a tartlet pan with removable bottoms gives prettier edges but is optional.
How to Serve Mini Pecan Pies
- Classic: warm with a small scoop of vanilla ice cream and a drizzle of salted caramel.
- Fancy: top each with a dollop of whipped cream and a single toasted pecan for presentation.
- Beverage pairings: serve with strong coffee, bourbon, or a late-harvest dessert wine.
- Occasions: great on holiday dessert platters, afternoon tea, or as edible favors at parties.
Storage and Reheating Guide
Store cooled mini pies in a single layer in an airtight container in the refrigerator for up to 4 days. To freeze, flash-freeze on a tray until firm, then transfer to a freezer-safe bag for up to 2 months; thaw overnight in the fridge. Reheat from chilled in a 325°F (160°C) oven for 8–10 minutes to refresh crisp edges and warm the filling; avoid microwave reheating for more than 20–30 seconds or the crust will soften.
Recipe Variations
- Gluten-free: use a store-bought gluten-free pie dough or a simple almond-flour crust pressed into mini tins.
- Dairy-free/vegan: replace butter with melted coconut oil and use a vegan egg replacer (like aquafaba) or silken tofu blend; expect slightly different texture.
- Maple pecan: substitute 1:1 pure maple syrup for light corn syrup for a deeper flavor; bake the same way but expect a slightly looser set.
- Bourbon pecan: add 1 tablespoon bourbon to the filling for warmth and complexity — stir in after eggs are mixed.
Nutritional Highlights
- Pecans deliver heart-healthy monounsaturated fats and vitamin E, but these minis are calorie-dense because of sugar and butter.
- Allergen note: contains nuts (pecans), eggs, and wheat unless adapted — label accordingly for guests.
- Portion guidance: treat one mini pie as a single dessert portion; enjoy in moderation as part of a balanced meal plan.
Troubleshooting Common Issues
- Runny centers after baking: likely underbaked — return to the oven at 350°F and bake until centers barely jiggle but are not liquid. Use an instant-read thermometer; filling should be ~175°F (80°C).
- Soggy bottoms: par-bake shells or bake on a preheated baking sheet to strengthen crust. Cold dough pressed into a warm oven helps it set faster.
- Cracked or tough crust: dough was overworked or too warm — chill the dough 15–30 minutes before shaping and handle minimally.
Frequently Asked Questions
Q: Can I make these ahead for a party?
A: Yes — bake fully, cool, and store in an airtight container in the refrigerator up to 4 days, or freeze up to 2 months. Reheat briefly in a 325°F oven to refresh before serving.
Q: Can corn syrup be substituted with maple syrup or honey?
A: You can substitute pure maple syrup 1:1 for light corn syrup for a richer flavor, though the filling may be slightly looser and darker. Honey works but adds floral notes and can change set — reduce other sugars slightly if needed.
Q: Do I need to toast the pecans first?
A: Toasting (6–8 minutes at 350°F) is optional but recommended; it intensifies flavor and adds depth to the filling without extra effort.
Q: How do I know when the minis are done?
A: Look for glossy, set tops with a slight jiggle in the center. An instant-read thermometer should register about 175°F (80°C) in the filling; edges will be lightly browned.
Conclusion
For more recipe ideas and variations, check these helpful recipes: try this detailed guide to Mini Pecan Pies from Live Well Bake Often (Mini Pecan Pies), Sally’s Baking Addiction’s crowd-pleasing version (Mini Pecan Pies – Sally’s Baking), a no-mess handheld method on Belly Full (Mini Pecan Pies: No Cutting, No Utensils, And No Mess!), an easy homemade approach at Five Hearthome (Mini Pecan Pies (Easy, Homemade, No Rolling Pin …), and a stylish take from Something Swanky (Mini Pecan Pies Recipe – Something Swanky). These resources are great for technique variations, crust shortcuts, and presentation ideas.
Print
Mini Pecan Pies
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Bite-sized pecan pies that combine buttery, caramel flavors in a convenient mini format, perfect for gatherings or as a delightful dessert.
Ingredients
- 1 refrigerated pie crust or homemade crust
- 1/2 cup light corn syrup
- 1/2 cup packed brown sugar
- 1 large egg
- 1 egg yolk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup chopped pecans
Instructions
- Prepare 12 mini tart shells by cutting 2 1/2–3 inch rounds of pie crust and pressing them into a greased mini muffin tin.
- Whisk together the corn syrup, brown sugar, egg, egg yolk, melted butter, vanilla extract, and salt in a bowl.
- Fold in chopped pecans.
- Optionally, par-bake the shells at 375°F (190°C) for 5–6 minutes to prevent sogginess.
- Pour the filling into each shell, filling them about two-thirds full.
- Bake at 350°F (175°C) for 20–25 minutes until the centers are just set.
- Cool in the pan for 10 minutes before transferring to a rack to finish cooling.
Notes
Par-baking the shells prevents soggy bottoms. Toast pecans to enhance flavor before chopping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg