These Mini Pecan Pies are made with flaky pie crust, brown sugar, pecans, corn syrup, and vanilla. A bite-sized twist on a Southern favorite!
Okay, real talk? I wasn’t always a “pecan pie person.” Shocking, I know. Growing up in the South, it was practically a sin not to have pecan pie at every holiday gathering, and yet… I was that kid. The one sneaking extra rolls while everyone else was fighting over the last slice of pie. Until one Thanksgiving, my aunt whipped up these mini versions. And let me tell you—game changer. There’s just something about the mini size that makes them irresistible. Maybe it’s because you feel zero guilt eating three in a row (been there). Or maybe it’s that perfect ratio of flaky crust to gooey, nutty filling. Either way, I was hooked.
And now? It’s not Thanksgiving—or any family gathering—without these cute little pies sitting front and center on the dessert table. I’m pretty sure they’ve even replaced the classic pecan pie in our house. Sorry, Grandma.
Why You’ll Love This Mini Pecan Pies Recipe?
Let me count the ways…
- Perfect portions (until you eat five—no judgment here).
- They bake up fast, unlike a full-size pie that hogs your oven for an hour.
- Totally portable. Handheld pies are where it’s at for parties.
- You can make them ahead of time and store them, freeing you up to focus on the important stuff… like not burning the turkey.
- They’re adorable. Seriously, who doesn’t love a mini pie?
Ingredient Notes:
I’m all about making things easy, especially during the holidays when my kitchen looks like a tornado hit it. Here’s what you’ll need for these Mini Pecan Pies:
- Pie Crust: Homemade? Store-bought? No shame either way. I love making mine from scratch when I’m feeling fancy. Otherwise, Pillsbury gets the job done.
- Light Corn Syrup (⅓ cup): Classic pecan pie vibes right here. It’s what makes the filling gooey and sweet.
- Brown Sugar (¼ cup): Go with light brown sugar for a subtle caramel flavor. Or dark brown sugar if you’re feeling bold!
- Unsalted Butter (1½ tbsp): Melted and slightly cooled. Learned that the hard way when I scrambled my eggs once.
- Egg (1, lightly beaten): The glue that holds the magic together.
- Vanilla Extract (½ tsp): A splash of warmth. I sometimes add a little extra, just because.
- Chopped Pecans (½ cup): Toast ’em if you have time! It brings out an amazing flavor. Trust me, it’s worth the extra five minutes.
How To Make Mini Pecan Pies?
Step 1: Preheat & Prep
Set your oven to 350°F. And here’s a tip: make sure there’s nothing already in there. I once found last night’s pizza stone. Whoops. Spray a muffin pan or use liners if you like less cleanup.
Step 2: Roll Out That Dough
Lightly flour your counter, roll out your pie dough, and cut out circles with a 3-inch cookie cutter. Don’t have one? A glass works just fine—been there, done that. Press each circle into the muffin tin to form mini crusts. Then pop the whole thing into the fridge to chill while you whip up the filling. Chilled dough = flakier crust. Always.
Step 3: Make the Filling
In a medium bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla until smooth. Stir in the chopped pecans and take a second to admire how yummy it already looks. I might have tasted a little at this point. Okay… a lot.
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Step 4: Fill & Bake
Spoon about 1 tablespoon of the pecan filling into each crust. Don’t overfill unless you want pecan lava (which… isn’t as fun as it sounds). Bake for 25-ish minutes, until the filling looks set and the tops are a gorgeous golden brown.
Step 5: Cool & Devour
Let them cool in the pan for 10 minutes (yes, this part is hard) before transferring them to a wire rack. Or eat one warm. Or two. I won’t tell.
Storage Options:
- Room Temp: Keep them in an airtight container on the counter for up to 2 days.
- Fridge: Store for 5 days. Warm them up for a few seconds in the microwave before serving. They’re better warm!
- Freezer: Freeze in a single layer, then transfer to a freezer-safe bag. They’ll last 2 months, easy. Perfect for those surprise guests (or late-night cravings).
Variations and Substitutions:
- Chocolate Lovers: Add mini chocolate chips to the filling. Chocolate + pecans = yes, please.
- Maple Twist: Swap the corn syrup for maple syrup. It gives a whole new flavor vibe.
- Bourbon Kick: Add a splash of bourbon to the filling for a grown-up twist. (Just don’t serve these to the kids!)
- Nut Switch: No pecans? Try walnuts or almonds. Still delicious.
What to Serve with Mini Pecan Pies?
- Whipped Cream: Because pie + whipped cream = magic.
- Vanilla Ice Cream: Especially if you warm the pies first. Omg.
- Coffee: Strong and black or a sweet latte. Either way, yes.
- Holiday Spread: Add these to your dessert table with cookies, fudge, and candies. They’re the star of the show.
Frequently Asked Questions:
Can I make these Mini Pecan Pies ahead of time?
Absolutely! Make them the day before and store in the fridge. They reheat like a dream.
Do I have to use corn syrup?
Technically no… but it gives you that classic pecan pie texture. If you’re not a fan, maple syrup works in a pinch.
How do I keep them from sticking?
Grease your muffin tin well or use liners. And let them cool a bit before removing them—they’ll pop out easier.
These Mini Pecan Pies are the kind of thing that makes people think you spent hours in the kitchen. But really? They’re super simple and so worth it. Whether it’s for Thanksgiving, a cozy Sunday dinner, or you just want to feel a little fancy on a Tuesday, these little pies are a total win.
If you make them, let me know how they turn out! Did you go chocolate? Add bourbon? Eat them all before anyone else could? (It’s okay. We’ve all done it.)
Can’t wait to hear what you think!
<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!
Keep the Flavor Coming – Try These:
Perfect Mini Pecan Pies
Ingredients
- 1 pie crust store-bought or homemade
- 1/3 c light corn syrup
- 1/4 c brown sugar
- 1 and 1/2 tbsp unsalted butter melted
- 1 egg lightly beaten
- 1/2 tsp vanilla extract
- 1/2 c chopped pecans
Instructions
- Start by preheating your oven to 350°F.
- Begin by rolling out your pie dough on a floured surface. Use a 3-inch cookie cutter to cut out 12 circles. Place these circles into a muffin pan with 12 slots shaping them into pie crusts. Put the pan in the refrigerator to chill.
- Next in a bowl combine corn syrup, brown sugar, melted butter, beaten egg and vanilla extract to create the filling mixture. Stir in the chopped pecans until combined.
- Once the crusts have chilled, take the muffin pan out of the refrigerator. Fill each crust with 1 tablespoon of the pecan mixture.
- Place the pan in the oven. Bake for about 25 minutes or until the filling sets.
- After baking allow the pies to cool in the pan for 10 minutes before transferring them onto a wire rack to cool completely.
- Now you can enjoy your mini pecan pies!
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!
2 Responses
Hi Audrey,
Can these be frozen after baking and cooled? I love pecan pie so these would be perfect for a snack for me. But, I’m the only one in my household.
I need to make these!
Note: Yes, you can freeze these mini pecan pies after baking and cooling! Once cooled, simply place them in an airtight container or wrap them tightly in plastic wrap and aluminum foil. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, just thaw them in the fridge overnight or at room temperature for a few hours. They’ll be just as delicious as when they were freshly baked! This is a great option if you want to enjoy these tasty treats over time without having to bake them each time.