Mini Pecan Pies
Updated
Updated
These Mini Pecan Pies use the same ingredients and have all the flavors of traditional pecan pie, but in mini form and individual servings. They’re super easy to make and so great for holiday entertaining. I love to put them out on a buffet table with other mini desserts so guests can sample everything.
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
5 STAR REVIEWS
Pecan Pie is a quintessential Thanksgiving dessert. Well, along with apple pie and pumpkin pie. All the pies! What’s funny is, I know quite a few people who don’t like pecans and will actually pick them out of coffee cake, salads, and cookies, but who do love pecan pie and these mini pecan pies where pecans are the star. Go figure!
These mini pies have the same great ingredients and flavor you know and love about regular pecan pie, but there’s no cutting, no utensils needed, and no mess! Mini food that you can eat with your fingers is my favorite. When summer arrives, and peaches are in season, these mini peach pies start to make an appearance, that is, until my fall favorites reappear.
Helpful Tips
- Pie crust. My homemade pie crust works great or a store bought rolled unbaked crust works great, too.
- Chopped pecans. Our star ingredient! Make sure they’re very finely chopped.
- Light corn syrup. This is needed for the filling to bind together and set properly, don’t skip it.
- Use nonstick muffin pans and nonstick spray. Coat the muffin tins liberally with the spray. Yep! Even though you’re using nonstick muffin pans you still need nonstick spray. And spray all over, not just the muffin wells. This helps ensure they’ll pop right out after baking and cooling.
- Dough circles should be 3.5-inches. Cut out circles from your dough using a cookie cutter or glass that has a 3.5-inch diameter. Any smaller and your filling will pool over. Any bigger and you won’t have enough filling.
- Make sure your crust doesn’t have any rips. If you’ve got rips, your filling could seep through, making it harder to remove them once baked.
- Don’t overfill the crusts. For the same reason as above.
- Let the pies cool completely. The pies need to be completely cool before removing them from the muffin tin. Then gently run a dull knife around the outer crusts to loosen any parts that might be stuck.
Mini Pecan Pies
Ingredients
- 2 9-inch refrigerated rolled pie crusts, (homemade or store-bought)
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon unsalted butter, melted
- 1 large egg, beaten
- 1/3 cup light corn syrup
- 1 teaspoon vanilla extract
- pinch of salt
- 1/2 cup finely chopped pecans
Instructions
- Preheat oven to 350 degrees F. Generously coat a standard size 12-cup muffin pan with nonstick cooking spray.
- Gently roll out the pie crusts. Cut circles with a cookie cutter or glass with a 3.5-inch diameter. (You should be able to get 6 circles from each crust if you cut close to the edges and close to one another.)
- Carefully press the dough rounds into each muffin slot. (The dough should come up about halfway in each muffin well. Make certain there aren't any rips!)
- In a medium mixing bowl, whisk together the brown sugar, granulated sugar, melted butter, egg, corn syrup, vanilla extract, a pinch of salt, and chopped pecans. Mix until thoroughly combined.
- Fill each pie crust with 1 & 1/2 tablespoons of the filling (it won’t look like a lot, but the filling expands while baking.)
- Bake for about 25 minutes (or when the center of pies start to solidify and are no longer jiggly.)
- Cool completely in pan.
- Gently run a dull knife around the outer crusts to loosen any parts that might be stuck, and using the same knife remove the pies from the pan.
- Serve and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Mini Pecan Pies Step By Step
- Gather your ingredients. Preheat oven to 350F.
- In a mixing bowl, combine 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1 tablespoon melted unsalted butter, 1 large egg, 1/3 cup light corn syrup, 1 teaspoon vanilla extract, a pinch of salt, and 1/2 cup finely chopped pecans.
- Gently roll out 2, 9 inch refrigerated pie crusts. Cut circles with a cookie cutter or glass with a 3.5-inch diameter. (You should be able to get 6 circles from each crust if you cut close to the edges and close to one another.)
- Carefully press the dough rounds into each muffin slot of a 12 slot standard muffin tin. (The dough should come up about halfway in each muffin well. Make certain there aren’t any rips!)
- Fill each pie crust with 1 & 1/2 tablespoons of the filling (it won’t look like a lot, but the filling expands while baking.)
- Bake for about 25 minutes (or when the center of pies start to solidify and are no longer jiggly.)
- Cool completely in pan.
- Gently run a dull knife around the outer crusts to loosen any parts that might be stuck, and using the same knife remove the pies from the pan.
Proper Storage
- How long do these Mini Pecan Pies keep? Mini Pecan Pies can be kept at room temperature for 2 days in an airtight container. After that they should be stored in the refrigerator in an airtight container for up to 5 days.
- Can you freeze mini pecan pies? Yep! To freeze, wrap each individual pie tightly with aluminum foil or plastic freezer wrap, then transfer to a heavy-duty freezer bag. For best results, use the frozen pecan pies within 1 month. Bring to room temperature before serving.
More Mini Pies To Try:
I hope you love this easy delicious recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
My Mini Pecan Pies recipe was originally published 10/20/19. It was retested and republished to be better than ever 11/15/25.
I made these for a Christmas gathering rather than buy a whole pie. These were very delicious and were a big hit at the party. Easy to make also.
Wonderful little pies with perfect instructions. I will make again for sure!
Just made a batch of these for a small gathering. So easy and so good! Thank you!
I’m so glad!
These were delicious. I also added 2 Tablespoons bourbon to the filling and 2-3 chocolate chip morsels to the bottoms of the muffin crusts prior to pouring the filling.
Thank you, Amy I am from Canada and we prize ourselves on butter charts, mini pecan tarts. This is the superior recipe. I change it up and add raisins to some and pecans and the other and they’re the perfect combination of jellified and runny tarts look no further for a recipe everyone because this is the best Thanks
I made these and the mini pumpkin pies for Thanksgiving. They were so much easier to make and eat than the big pies. I actually enjoyed making them and the family enjoyed eating them. The will be a holiday staple. Thanks so much for sharing.
I just finished making these exactly by the recipe. They are amazing! So simple and easy to make. My husband was amazed because I seldom cook or bake anything.
I used 3.25 in circular cutter because that’s all I had. I saved all the unused pie crust and rolled them out then used a big margarita glass to cut some extra large ones out. I was able to make five giant muffin pan size pies by repeating the filling recipe.
I ended up using powdered sugar on my rolling area instead of flour and it worked great to keep it from sticking to the rolling pin or the plastic sheet it was on.
I saved all the small ones for Thanksgiving dessert, but are eating the five large ones. Yeah
I can’t wait to try some other recipes!
I have made these at least 10 times. They are so easy to make, the recipe is perfect and clear. My husband loves them, my granddaughter loves pecan pie and this is her all time favorite dessert. Thank you
Looking forward to making this for upcoming family gathering
Great recipe! I did roll my crusts out bigger than needed just incase the original size was to small. Nope they would have been fine. May double the recipe next time and have more filling in each pastry cup! Sooo good!
These were a big hit after our Thanksgiving meal! And really easy and quick!
So easy, SO delish
Made these for a work potluck and everyone loved them. They were very easy and I love how portable they are.
Perfect bite. Everyone loved it!
This is such an easy recipe, and it’s definitely a crowd pleaser. I like to add about a half teaspoon of cinnamon to the filling. My muffin tins might be a little smaller than yours but a 2 3/4″ cutter is the best size for me, so I can get 18 instead of 12 mini pies.
I love your mini pies do you have a recipe for key lime in mini pies ? I sure hope so. Thanks
Can you add chocolate to these? If so, can you suggest which chocolate to use please
This is my go-to recipe for a quick treat or when I’m in charge of sweets at a family get together. Always such a hit amongst the fam!
This is so delicious! My family loves it!
Made these cute pecan pies today and they are yummy! Thank you for sharing this easy recipe!