Mini Pecan Pies
These Mini Pecan Pies are easy to make and can also be made ahead of time. These are the perfect mini treat for Thanksgiving too!
These Mini Pecan Pies are the final pie recipe I wanted to share with you before Thanksgiving. It started with this delicious pumpkin pie recipe and now we’re moving on to these delicious Mini Pecan Pies because you really can’t go wrong with a mini dessert. Right? Not only are these mini pies extremely easy to make, but they’re also a great dessert that people can just grab and enjoy.
And these mini pies also freeze really well! I’ve included notes in the recipe for how to freeze them, so you can make these ahead of time if you need to.
You’ll start with a pie crust, you can either use a store-bought pie crust or make your own. If you’ve never made your own pie crust before, I have everything you need to know in this post for how to make your own! I promise making your own pie crust is much easier than you may think. You’ll roll the dough and then cut out 12 circles. I have a 3-inch cookie cutter that I used to cut the circles out. If you don’t have a cookie cutter, a glass or anything similar will work just fine.
Just a note, make sure that your dough comes up the sides of each muffin cavity just a little bit. You may need to stretch each piece of dough some before you put it into the muffin cavities. The filling should stay completely within each piece of pie dough.
You’ll mix up the pecan pie filling and fill each piece of dough with 1 tablespoon of the filling. I strongly urge you to make sure not to overfill each piece of dough. If your pecan pie filling ends up coming over the edges of the dough, it will make a big mess when you bake these little pies. It should look just like the picture above in the muffin pan.
This recipe will make 12 mini pecan pies, but you can easily double the recipe for a larger crowd. Enjoy!
Mini Pecan Pies
Ingredients
- 1 pie crust store-bought or homemade
- 1/3 cup light corn syrup
- 1/4 cup brown sugar
- 1 and 1/2 tablespoons unsalted butter melted
- 1 egg lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F.
- On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit). Transfer the muffin pan to the refrigerator while you making the filling.
- In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough.
- Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and transfer to a wire rack to cool completely.
Notes
Love mini pies? Here are a couple more recipes to try!
This really looks great. I’m a 74 years young and I’m going to tackle making your mini pecan- pie wish me luck
Fingers crossed for you!!!! Merry Christmas!
I used a mini cupcake pan not the regular cupcake pan. Used my own one crust pie crust. Cut circles with my biscuit cutter (~3 in.). Enough for 16 circles. Used 2 t. filling in each. I added more nuts ~3\4 c. chopped nuts in total. I made 16 mini pies but the filling was enough for ~ 20-24. Baked 25 minutes. They’re out of the oven but we haven’t tasted them yet.
I have made them several times before my husband loves them. Making them for Thanksgiving how far in advance can they be made?
You can store them in the fridge for 3 to 4 days and just let them come to room temperature before serving.
These little pecan pies are crispy and delicious! The best part for me was making your pie crust recipe. It is so easy to work with and is beautiful when baked. No more packaged crust mix for my family! Thank you
I’ve made these 2 times now. First time used ready made dough, this time found an easy dough recipe. Taking a double batch to tailgate @ senior night for a grandson. Hope they’re enjoyed by all.
Absolutely love these! I used 2- 12 hole mini muffin pans so we could eat bite size😊
I substituted Truvia brown sugar to lower sugar content, layered mini chocolate chips on the bottom. Delicious! Great recipe.
Made these for Xmas and they were delicious. Used large nonstick muffin pan and no issues with sticking in pan. Store pie crust dough.
I made these Mini Pecan Pies for Thanksgiving and again this week for my Holiday Cookie Boxes for my neighbors. They are so yummy and easy. I found mini pie crusts at Walmart. I roll over them lightly to make them a bit thinner and then use a 3 inch cookie cutter to make them fit perfectly. They will be made often for sure. Thank you so much!
Do you need to adjust the temperature or time if you use a non stick muffin pan?
You shouldn’t need to make any adjustments. I would just keep an eye on them as they’re baking, you’ll know they’re done when the filling looks set on top.
I’ve made these twice already!! Everyone is asking for more, when doubling the recipe, do I need to adjust cooking time or temperature?
Hi, Arlene! If you’re making two dozen, you shouldn’t need to adjust the baking time. If you’re wanting to make them bigger with more filling you will need to increase the baking time.
Love these little bits! Second year making them. This year I use 4″ circles that fit up to the edges of the muffin cups & doubled the filling ingredients. They came out great & it gives you a bit more to savor!
Thanks
Hi Danielle, I just made them and they are so delicious! I did have a hard time getting a few out of the muffin pan and they ended up breaking apart. Should I have greased the pan?
Hi, Liz! I don’t usually grease my pan, but it would be fine to next time you make them.
I’d like to add Bourbon. Do you know if adding 2 tablespoons of bourbon will be OK?
I haven’t tried it, so it’s hard to say. This recipe doesn’t make a lot of filling, so 2 tablespoons may be a bit too much. I’d probably use 1 tablespoon and increase the baking time slightly, if needed.
Made the recipe with store bought mini tartes. Turned out perfect!
Can I make the mini pecan pies in the mini muffin pan instead of the standard size ?
Yes, that would be fine. You will just need to reduce the baking time.
I’m planning to make these for our Christmas party this weekend. How are they to be stored, in the fridge or just an air tight container? Thank you in advance!
Once they’ve cooled completely, you can store them in an airtight container in the fridge.
These were PERFECT! Thank you so much for this recipe! I loved that it didn’t require an extra mini muffin pan (which I do not have). I subbed maple syrup for corn syrup and they were amazing.
oh, I should add– I did spray the bottom of each muffin cup with a bit of no-stick spray, and they all came out perfectly fine except for the one that had a little crack in the crust. My error…. 🙂
Love the recipe, I want to try it for a potluck tomorrow.
Is it ok to use premade graham cracker crusts for this pie?
I think that would be fine. You may need more filling depending on how many you are making and you will probably need to adjust the baking time.
I love this recipe,. I wish I had lined my baking pan with parchment or cupcake papers, as I had difficulty with them sticking in the pan.