Mini Pecan Pies

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!

While everyone is planning for Halloween, I’m just over here daydreaming about these Mini Pecan Pies for Thanksgiving.

That’s sort of how it goes once your kids get older and no longer go trick or treating or want to dress up in a costume.

Pecan Pie is 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.

Ingredients you need for this recipe

1. Pie crust (homemade or store-bought)
2. Chopped pecans
3. Light corn syrup
4. Brown sugar
5. Granulated sugar
6. Egg
7. Unsalted butter
8. Vanilla extract
9. Salt

Pretty much the same ingredients you need for traditional pecan pie, with some slight variation.

Tips for success when making these Mini Pecan Pies

1. Use nonstick muffin pans.
2. 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.)
3. 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.)
4. 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.)
5. Don’t overfill the crusts. (For the same reason as ^^ #4.)
6. Let the pies cool completely in the pans before removing them.
7. Gently run a dull knife around the outer crusts to loosen any parts that might be stuck.

How do you make Mini Pecan Pies?

1. You’ll need two 9” crusts (homemade or store-bought.) Gently roll them out. 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.)
2. 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.)
3. In a medium mixing bowl, whisk together 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1 beaten egg, 1/3 cup light corn syrup, 1 tablespoon melted unsalted butter, 1 teaspoon vanilla extract, a pinch of salt, and 1/2 cup chopped pecans. Mix until thoroughly combined.
4. 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.)
5. Bake at 350 degrees F for about 25 minutes (or when the center of pies start to solidify and are no longer jiggly, and they reach an internal temperature of 200 degrees F.)
6. Cool completely in pan before removing and serving.

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.

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!

Other recipes for Mini Pies we love

Cranberry Hand Pies

Mini Peach Pies

Blueberry Hand Pies

Mini Lemon Tarts

Watch the video for Mini Pecan Pies

Mini Pecan Pies

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!

5 from 3 votes

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Course: Dessert

Cuisine: American

Keyword: mini pecan pies, pecan pie

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12

Calories: 252kcal

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!

Notes

1. For tips on successful baking and removing them from the pan, please refer to the article.
2. 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. 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.

Nutrition

Calories: 252kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 64mg | Fiber: 1g | Sugar: 14g | Vitamin A: 55IU | Calcium: 17mg | Iron: 1mg

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