Mini Pecan Pies
Updated
Updated
These Mini Pecan Pies have all the flavors of traditional pecan pie, but in mini form and individual servings. Super easy and great for holiday entertaining!
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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!
What in this Mini Pecan Pies Recipe?
You’ll need the same ingredients for these mini pecan pies as you need for traditional pecan pie, with some slight variation. Scroll down to the recipe card below for the exact measurements and instruction.
- 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 finely chopped.
- Light corn syrup – This helps the filling bind together and set properly, don’t skip it.
- Sugars – Both granulated sugar and brown sugar for the best sweetness and flavor.
- Egg – Gives the pie filling structure.
- Unsalted butter – Adds richness and necessary moisture to the filling. I use unsalted, so the filling isn’t overly salty.
- Vanilla extract and Salt – Just a little bit of vanilla and salt add great flavor to the pies.
Helpful Tips for Success
- 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.
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!
Mini Pecan Pies
Ingredients
- 2 9-inch homemade pie crusts, (or 1 store-bought 14 ounce refrigerated box)
- 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, beaten 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!
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!
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!
I just made this and it is absolutely delicious! So easy to make as well! It was sooo good I am having to make another batch for Christmas Eve 2022
These turned out really well.
These were so quick to make and delicious! I used a 1.5T cookie scoop to fill the crusts and could only fill 10 pies. I stole some filling from others to get an 11th one but def couldn’t get a 12th. Nonetheless, these were really good! Drizzled melted chocolate over half just for preference. Thanks!
Hi, does it need to be packed brown sugar?
Ideally, but you can get away with a little less.
Made these for game night and they disappeared! Going to make them again for Thanksgiving.
Made these for Thanksgiving and then again for a holiday party. I’m going to make them a 3rd time for Christmas! So easy and delish.
Awesome recipe! Perfect serving size and delicious! Easy, just follow the instructions and they will turn out perfectly.
So easy and so delicious! Made it exactly as per directions.
These turned out great! I used a 12 slot silicone muffin pan which was perfect. I did add about a tablespoon of pecan praline whiskey which gave them great flavor. On my next batch I may add a handful of chocolate chips. I baked them exactly 25 minutes which was perfect, thanks for a great recipe!
I have been looking for something like this for so long. This was perfect once I got the hang of it , it was so simple. They turned out great, but most of all they tasted great. Thanks so much for sharing this recipe.
Thanks for sharing, Great easy recipe.
I’ve had these many times but never made them until now. I didn’t want to use a regular size cupcake pan because they’d be too large. I used my mini muffin pan and adjusted diameter of circle to just under 2.5″. I was able to cut 24 rounds from 1 crust, of course rerolling the scraps. My mistake was thinking I need to add a few more pecans because it looked too light. That wasn’t necessary at all. I may even reduce pecans to less than 1/2 cup. Also, the smaller cups made filling them a bit messier and like the recipe says, you absolutely cannot spill filling over the edge because they will stick. Also, i knew I had to reduce bake time a little but I still over baked. Bake time should be no more than 20-22 minutes. They’ll be perfect next time. The taste of filling is perfect as the recipe proportions as written are spot on.
The recipe looks so good, can I use phyllo dough instead of a pie crust dough?
For these to turn out properly, you will need pie crust.
Why does the video look like you are using larger quantities than the recipe calls for? Confused
Not sure? The phrase “objects in (the) mirror are closer than they appear” might apply to you. Always follow the written recipe.
These were a HUGE hit for our Thanksgiving feast – thank you!
So easy and tasty, everyone loved them. I don’t think I’ll ever make a whole 9-in pecan pie again. The bite sized is perfect!
Two suggestions –
1. READ the recipe – “mini” pies does not mean use “mini muffin pan”.
2. Just double the recipe, because EVERYONE wants a few to take home!
Hi,can use dark corn syrup instead of light?
I’ve never used dark, but I can’t see why that wouldn’t work. Try it.
this is the best pecan pie recipe!! It’s not runny or too thick ! It’s seriously the perfect balance!!!
Can you use the larger, Texas size, muffin tins?
No. For these to turn out properly, you need a standard size muffin pan.
Made these on Thanksgiving for dessert and my family LOVED them. I am not one that likes nuts but this pecan pie recipe definitely wow’d me! Thank you so much, will be making this again!
Great idea! Came across this recipe on Thanksgiving morning. I didn’t have corn syrup so I used King Arthur’s Old Fashioned pecan pie recipe and they were perfect! Thank you so so much. They were a big hit!
i love this recipes
I know this is an old post, but if you see this could you tell me what pan you use & where you got it??? the pies look way better than when using a regular muffin tin, and for pecan mini is to small for our family ?
Hi Dawn! It’s just a standard muffin tin. Mine is Wilton brand and I think I got it on Amazon. I’ve had it for years.
Whoa, in directions you say “standard” muffin tin, now you’re talking “mini”??? I’m trying this recipe tomorrow, for Christmas Eve.
Hi Michele! Where does it say that? Even though these are mini pies, you will be using a 12-slot standard muffin tin. I recommend watching the video for help. Thanks!
I haven’t tried these yet, but was curious about the amounts, you say use 2 tbsp of granulated sugar, in the video it looks like a lot more, in fact all of the ingredients look like a lot more.
Hi Donna – always follow the written recipe, thank you!
How many will this recipe make?. Wondering should I double the recipe.
Hi Jackie! It says in the recipe card 12 pies.
These were everything you said they would be and then some! I had to share my results on my blog, which will be published the later part of next week. The farmers here give this a thumbs up!
Very good recipe. I divided my filling before adding pecans and made: macadamia nut, pistachio, cashew, almond and pecan filled ones.
They look so good
These look great! Just wondering how they would freeze. Has anyone tried?
These little pies are just the right size
Got rave reviews from my friends!
Could I use 4.75 ceramic mini pie plates? I’m sure it would make less than 12 but will this work?
My mom was SO smart,she’d make several batches of pie crust and put them in the freezer.(do not bake at this point). She made mini crusts at the same time so when she was ready to start her baking she had more time.
Yummy yummy yummy! I added a sprinkle of cinnamon. Next time I’ll add some nutmeg too.
I dont understand. The video shows alot of sugar but ur recipe has very little. Not that we need alot of sugar the tablespoons are fine for all my family but i just wanted to know if the same recipe is in the same video? An anyhow they are the prefect size for us all great idea!
Hi Linda – yep, same recipe. The video is just a nice visual, but think of it like your car mirrors (objects may appear closer than they appear)… you should always go off the written recipe. Thanks!
Why is it important to use unsalted butter rather than regular butter . Im not a baker so i need to know the difference .
Unsalted butter gives you complete control of the overall flavor of a recipe. This is especially important in certain baked goods (like butter cookies or pound cakes) where the pure, sweet cream flavor of butter is key. If all you have is salted butter, it definitely won’t ruin this recipe, but it’s not ideal.
Mmmmmm! Pie!!!
Early Happy Thanksgiving!
I hope you and everyone in the family are well.
*Hugs*
I really excited to make these thanks