These Mini Pecan Pies have all the flavors of traditional pecan pie, but in mini form and individual servings. Super easy and great for entertaining!
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 (my own kids included) who don’t like pecans and will actually pick them out of coffee cake, salads, and cookies, but who also love Pecan Pie. Makes no sense, other than to say that Pecan Pie is the bomb.
So, you can only imagine how in love I am with these Mini Pecan Pies. Because mini food that you can eat with your fingers is my favorite.
Mini Pecan Pies Recipe
You’ll need the same ingredients you need for traditional pecan pie, with some slight variation.
- Homemade Pie Crust or store-bought
- Chopped pecans
- Light corn syrup
- Brown sugar
- Granulated sugar
- Egg
- Unsalted butter
- Vanilla extract
- Salt
How to Make Mini Pecan Pies
Here are the steps to make these pies. (Scroll down for the detailed printable.)
- Gently roll out 2 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 (see photo below.)
- Carefully press the dough rounds into a regular-sized muffin pan that has been generously coated with nonstick cooking spray. (The dough should come up about halfway in each muffin well.)
- Mix together all your filling ingredients until 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 in a preheated oven until the center of pies start to solidify and are no longer jiggly, and they reach an internal temperature of 200 degrees F.
- Cool completely in pan before removing and serving.
How long do you bake mini pecan pies? These pies bake at 350 degrees F for about 25 minutes.
Mini Pecan Pies Recipe Tips
- Use nonstick muffin pans.
- Coat them liberally with nonstick cooking spray. (Yep! Even if you’re using the nonstick muffin pans. And spray all over, not just the muffin wells.)
- 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 ^^ #4.)
- Let the pies cool completely in the pans before removing them.
- Gently run a dull knife around the outer crusts to loosen any parts that might be stuck.
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.
These mini pies are so fantastic, with the same great ingredients and flavor you know and love about regular pecan pie. The best part, though, as with most mini baked goods, there’s no cutting, no utensils needed, and no mess!
Watch them Being Made
Other Mini Pies
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, 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 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. See photo.)
- Carefully press the dough rounds into each muffin slot. (The dough should come up about halfway in each muffin well.)
- 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!
Video
Notes
Nutrition
Other Notes
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 mini muffin tin. Mine is Wilton brand and I think I got it on Amazon. I’ve had it for years.
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!
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