Bite-Sized Pecan Pies – Okay, so you know how everyone loves pecan pie, right? Now imagine that, but in bite-sized form! These Bite-Sized Pecan Pies are everything you love about the classic dessert, but mini and even more addictive. A buttery, flaky crust filled with sweet, nutty pecans—perfect for parties, holidays, or whenever you’re craving something sweet but don’t want to commit to a full slice. Plus, who doesn’t love a dessert that’s small enough to pop right into your mouth?
The first time I made these, I was trying to come up with something fun and different for a family party. Full-sized pies felt a bit too predictable, so I thought, “Why not mini pies?” Honestly, I wasn’t sure how they’d turn out, but once they were out of the oven, they looked amazing! My husband immediately grabbed a few (like, he didn’t even wait for them to cool), and our little one loved them too. They were a hit with everyone, and now they’re basically my go-to for any gathering. Funny how a little experiment can turn into your most requested dessert, right?
What makes this Bite-Sized Pecan Pies truly special?
These mini pecan pies are pretty much the perfect treat. They’re small enough to enjoy without feeling guilty, but they pack all the flavor of a full-sized pie. The crust is buttery and flaky, thanks to the cold butter and cream cheese, while the filling is rich, sweet, and nutty with just a hint of vanilla. And let’s be real—anything bite-sized just feels more fun to eat! Whether you’re serving them up at a party or making a batch to keep at home for a sweet snack, these little pies are going to disappear fast. Who doesn’t love a dessert that’s easy to eat and totally irresistible?
What You Need To Make This Bite-Sized Pecan Pies Recipe?
Cold Unsalted Butter: You want this super cold! Trust me, keeping the butter cold is the secret to getting that perfectly flaky, melt-in-your-mouth crust. Cut it into small cubes so it’s easier to blend into the flour. You’ll thank me later when the crust is buttery and crisp.
Cream Cheese: Adding cream cheese to the dough is a game-changer. It makes the crust richer and easier to work with. Plus, it adds a slight tangy flavor that pairs so well with the sweet pecan filling. Just make sure it’s softened before you mix it in.
All-Purpose Flour: This is your classic base for any pie crust. It gives the structure to hold all that filling, but we’re keeping it light and tender thanks to the butter and cream cheese. Just measure it out and you’re good to go.
Brown Sugar: This is where the filling gets its deep, caramel-like sweetness. Make sure to pack it in tightly when you measure so you get the perfect amount of sweetness in every bite.
Chopped Pecans: These are the stars of the show! Go for freshly chopped pecans if you can—they add that perfect crunch and nutty flavor. You want them small enough to fit in the mini pies but still give you that satisfying bite.
Vanilla Extract: Just a little splash of vanilla takes the filling to the next level. It adds warmth and depth that really makes the flavors pop. Don’t skip it!
Egg & Water (for assembling): The egg wash makes the pies golden and shiny, giving them that bakery-perfect look. It’s a simple step, but it makes a big difference in how the pies look when they come out of the oven.
Steps To Make Bite-Sized Pecan Pies:
Alright, let’s get these mini pecan pies going! First, we’re going to start with the pie crust. In a large bowl, toss in your flour, sugar, and salt. Give it a quick whisk to combine. Now, grab that super cold butter and cream cheese (remember to cube them ahead of time), and using a pastry cutter or two forks, work them into the flour mixture. You’re aiming for a crumbly texture, with little bits of butter and cream cheese still visible. If it starts getting too warm, pop it in the fridge for a few minutes to chill back up.
Alternatively, if you want to make life easier, throw all the crust ingredients into a food processor and pulse it for about a minute until the dough starts to come together.
Next, divide the dough into two portions and shape them into disks. Wrap them up in plastic wrap and let them chill in the fridge for about 30 minutes. You need that dough nice and cold before rolling it out—trust me, it’s worth the wait.
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While the dough is chilling, preheat your oven to 375°F and line two baking sheets with parchment paper. Now that the dough has chilled, roll it out on a lightly floured surface until it’s about 1/8” thick. Use a 2 3/4” round cookie cutter to cut out 40 circles. For half of those circles, cut an “X” in the center—these will be your top pie crusts and will let the filling peek through.
Now, time to make that delicious filling. In a medium bowl, mix together the melted butter, brown sugar, chopped pecans, vanilla extract, and a pinch of salt. Stir until everything is well combined and smells amazing.
Take the dough circles without the “X” and place them on your prepared baking sheets. Spoon about 2 teaspoons of the filling onto each circle, leaving a little room around the edges so you can seal them later.
Place the “X” cut dough circles on top of the filled ones and gently press the edges down. Grab a fork and press it along the edges to seal them up. It’ll give the pies a nice little crimped look too!
In a small bowl, whisk together the egg and water, and then brush it over the top of each mini pie. This will help them bake up golden and shiny.
Pop the pies in the oven for about 20-25 minutes until they’re a lovely golden brown. Once they’re done, let them cool on a wire rack—though I know it’s hard to wait!
These are so much fun to make and even more fun to eat. Enjoy!
Tip:
Here’s a little secret to really elevate these Bite-Sized Pecan Pies: chill your dough often! I know it can be tempting to skip this step when you’re in a hurry, but trust me, it’s worth it. Chilling the dough helps the butter stay cold, which is key to getting that perfect, flaky crust. If the dough warms up too much while you’re working with it, just pop it back in the fridge for 10 minutes. Also, when you roll it out, try not to overwork it—less handling means a more tender crust. And don’t forget to use that egg wash! It gives the pies that gorgeous golden color that makes them look like they came straight from a bakery.
Frequently Asked Questions:
Can I make these pies ahead of time?
Absolutely! You can prepare the pies a day in advance, store them in the fridge, and then bake them fresh when you’re ready. Or, you can bake them ahead of time and store them in an airtight container for a couple of days—they still taste amazing!
What if I don’t have a cookie cutter?
No problem! You can use the rim of a glass or even a small bowl to cut out your dough circles. Just make sure it’s roughly the same size as a cookie cutter so the pies turn out the right size.
Can I freeze these mini pies?
Yes! Once baked and cooled, you can freeze them in an airtight container for up to a month. When you’re ready to enjoy, just let them thaw at room temperature or warm them up in the oven for a few minutes to get that freshly baked feel.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Bite-Sized Pecan Pies
Ingredients
For the Pie Crust:
- 1 c cold unsalted butter cubed
- 1 8 ounces package cream cheese, softened and cubed
- 2 1/2 c all-purpose flour
- 2 tsp granulated sugar
- 1/2 tsp salt
For the Filling:
- 2 tbsp unsalted butter melted
- 1/2 c firmly packed brown sugar
- 1/2 c chopped pecans
- 1 tsp vanilla extract
- A pinch of salt
For Assembling the Pies:
- 1 egg
- 1 tbsp water
Instructions
- Start by making the pie crust. In a big bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or two forks, cut in the cold butter and cream cheese until the mixture resembles coarse crumbs. (Alternatively, you can pulse the ingredients in a food processor until a dough starts to form.)
- Divide the dough into two portions. On a lightly floured surface, roll each portion into a disk, wrap them in plastic wrap, and refrigerate for about 30 minutes to let them firm up.
- Preheat your oven to 375°F and line two baking sheets with parchment paper or a silpat liner.
- Roll out each dough disk to roughly 1/8-inch thickness. Use a 2 3/4-inch round cookie cutter to cut out 40 circles. On half of the circles, cut an "X" in the center of each to create a vent.
- In a medium bowl, mix together the melted butter, brown sugar, chopped pecans, vanilla, and a pinch of salt until everything is well blended.
- Place the dough circles without the “X” on your prepared baking sheets. Spoon about 2 tsp of the pecan filling into the center of each circle, leaving about a 1/4-inch border around the edge.
- Take the remaining circles with the "X" and place them on top of the filled circles. Use a fork to gently press the edges together and seal the pies.
- Whisk together the egg and water in a small bowl, and brush the tops of each mini pie with the egg wash. This will help them bake up golden brown.
- Bake the pies for 20-25 minutes, or until they’re golden brown and the filling is bubbling. Allow them to chill on a wire rack before serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
