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!
Can I use paper muffin cup liners?
Yes, that would be fine!
I haven’t made them yet but instead of corn syrup can I use maple syrup??
I haven’t tried it, but I think it would work.
Delicious! Lovely recipe, thank you.
These are so delicious and not as sweet as a regular pecan pie. And they are so easy to make.
So delicious!!! Are they shelf stable though?
I don’t recommend storing them at room temperature. They’d be fine for an hour or two at room temp, but should be refrigerated.
My friend sent me this recipe and I was a little iffy about the idea of a mini pie. But OMG these are the best! I make them all around the year because I can’t wait for the holidays to eat these 🙂
Here are a few tips/things I did:
1) The pie crust I got was extremely crumbly and hard to work with. So instead of taking its actual shape and trying to work it, I kneaded it until it was soft and amazing.
2) I used just a regular mini container/cup for cutting out the shape.
3) I just skipped the syrup and put an extra 1/2 tbsp of butter(which in total was 2 tbsp)
I really hoped this helped and thank you so much for this wonderful recipe 🙂
This was a hit at the birthday party I took it to!!! Will make again
I made your pecan mini pies, as well as the apple and pumpkin mini pie recipes and they turned out pretty great! Pecan was the favorite by far, I may have put too much cloves in the pumpkin and the apples cooked down so much there wasn’t much filling, even after mounding the apples up before baking. But they were a hit overall,
Can I use puff pastry instead of a pie crust?
I haven’t tried it, but I probably wouldn’t with this recipe. If any of the filling leaks over the crust (which may happen if the puff pastry puffs up as they’re baking) it will cause them to stick to the pan and make them hard to remove.
Simple, easy, tasty. I would make these again.
However, I would not recommend leaving them in the pan 10 min to cool. Once they sat for 10 min, I could not get these out of the pan without them breaking.
Had I taken them out of the pan in 2-3 minutes out of the oven , I would have had no problems with them coming out.
I say that because, when they first came out of the oven, I popped a few up to check the bottoms and they came right out perfectly. Once they sat for the 10 min, whatever sugar/liquid had harden in my non-stick and sprayed mini muffin pan made these hard to get out without breaking.
Is it okay to use this recipe for the tart size pan? Would it be same cooking time?? ?
It depends on the size of your tart pan? Are you using a smaller or larger one?
Absolutely delicious ! Very easy and simple recipe. I used maple syrup because I did not have corn syrup. They came out excellent❤️❤️❤️
Made these in our motorhome oven – we are full-time RVers. Didn’t change anything, followed the recipe exactly and they turned out absolutely perfect. Excited to make them for the grandkids and also to try the other mini pie recipes. Very simple to make – thanks for a great recipe!!
So delicious! We tried these after making your mini apple pies and are in lOve! Thank you! ❤
I just made the mini pecan pies. They look so yummy can’t wait to try one. Thank for sharing your recipe?
These came out great! Didn’t spray the muffin tins and 11/12 came out just fine. Also used dark corn syrup.
These were fantastic! I used dark corn syrup because we prefer the flavor. =)
Will definitely make these again!
Danielle, do you spray the muffin tins first?
I don’t, just because pie crust has a lot of fat in it and doesn’t usually stick. You can feel free to spray your pan if you prefer though.
Made mini pecan pies for Thanksgiving. So easy and good. I had to try one:)
Tomorrow I’ll make the mini pumpkin pies. Perfect for two people.
Thanks
Do you blind bake the crust at all?
Not for this recipe.
Can I substitute Dark Corn Syruyp?
Yes, that would be fine.
Do I make these in regular muffin tins or mini muffin tins?
A regular muffin tin.
This looks like a mini muffin tin. A tablespoon of filling surely can’t be in a regular size muffin tin. Was getting ready to make these and read through some reviews…
It’s a regular muffin pan, not a mini muffin pan. Feel free to use a mini muffin pan if you prefer, but you’ll need to adjust the size of the pie crust circles, the amount of filling, and the bake time.
Thank you. I will use regular muffin tin!
Hi, this looks like a really cool recipe! I was wondering if it would be okay to use a homemade graham cracker crust for this and have that crust in the oven for that long without it being burnt. Sorry if this is a dumb question. I am a baking newbie.
Hi, Vanessa! I don’t think the graham cracker crust would burn. However, if you just press the crust in the pan, then add the topping, it will likely stick to the pan. You could need to build the crust up around the edges (like with the pie crust) and probably use liners too since graham cracker crusts can be fragile.
These are my favorite and a hit every year!! I double the recipe, and put them in mini graham cracker crusts, because the flaky pastry crust is not my favorite. This is the only pecan pie recipe I will use.
This should have been a five star rating, sorry sorry!!!
Recipe sounds great! Can I make the pecan tarts and leave them out overnight to serve the next day?
Or do they need to be kept refridgerated overnight?
I recommend keeping them refrigerated overnight, but you can set them out about an hour ahead of time so that they can come to room temperature.
Made these in a pinch and they’re the cutest and easiest thing!
If I double the filling recipe would it work for regular size tarts ? Thank you ! I love all your recipes !!!
I would actually recommend using my pecan pie recipe here. If you happen to have any leftover filling, you can use it to make a few extra mini pecan pies. Hope that helps!
I made this recipe a few times and it comes out great! The only adjustment I made was adding some toasted walnuts to the pecans and it gives it such a nutty crunch..a little unexpected twist. Thanks for the recipe, keep them coming, hun!
Great recipe. Everyone loved it. Thank you. I just wanted to know if the same ingredients and their measurements can be used to make one big tart?
The filling in this recipe wouldn’t quite be enough for a larger one. I do have a pecan pie recipe here though.
Great pecan pie recipe. Actually better than the regular size pecan pie. I also cut parchment paper to fit under the dough during cooking. No sticking and much easier to store. Can place them on top of each other after they cool.
Such a good recipe! So simple and delicious. These are also perfect because they can be made ahead and are the perfect size (I’ve always found pecan pie too sweet to eat an entire slice, and never popular enough to justify getting a whole pie.). My family agreed that this was a great addition to our dessert table. P
I made these for Thanksgiving and they turned out wonderfully. I followed the recipe exactly, didn’t change anything. I sprayed my muffin tin with cooking spray and lined each tin with two crisscrossed strips of parchment paper. Absolutely no sticking. Right now as I type, I have another run in the oven, 6 minutes left lol. This recipe is a keeper, thank you so much! I have a recipe book that I write “do-over” recipes in….this is going in “the book”. Do yourself a favor and make these!