There’s something about pecan pie that instantly feels like home — sweet, gooey filling, buttery pastry, and the nutty crunch of toasted pecans. And these Mini Pecan Pies pack all that Southern comfort into adorable, single-serve treats.
I started making these for Thanksgiving when guests wanted a little of everything from the dessert table. Now, they’re a year-round favorite for gatherings, bake sales, or when you just want a mini moment of indulgence. Easy to make and even easier to love, these little pies have all the charm of the classic, in a perfectly portable package.
Why You’ll Love These Mini Pecan Pies
- Portion-Friendly: Perfect little bites — no slicing required.
- Easy to Make: Simple ingredients, big flavor.
- Great for Parties: Ideal for holidays, brunches, or sweet gift boxes.
Table of Contents
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 2–3 tablespoons ice water
- 1/4 teaspoon salt
Or use pre-made pie crust for a shortcut.
For the Pecan Filling:
- 3/4 cup light corn syrup
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 cup chopped pecans
- Pinch of salt
Optional:
- Whipped cream
- Caramel drizzle
- Powdered sugar
Instructions
Step 1: Make the Pie Dough
In a food processor, pulse flour, salt, and cold butter until crumbly. Add ice water a tablespoon at a time until dough forms. Chill for 30 minutes.
Shortcut: Use pre-made pie dough.
Step 2: Preheat & Prep
Preheat oven to 350°F (175°C). Lightly grease a muffin tin.
Step 3: Roll and Shape
Roll dough to 1/8-inch thickness. Cut out 3.5–4 inch circles using a biscuit cutter or glass. Press each into the muffin cups.
Step 4: Mix the Filling
In a bowl, whisk together corn syrup, brown sugar, eggs, vanilla, melted butter, and a pinch of salt. Stir in chopped pecans.
Step 5: Fill and Bake
Spoon filling evenly into the crusts (don’t overfill). Bake for 25–30 minutes, or until the filling is set and the crust is golden.
Step 6: Cool and Serve
Let pies cool completely in the pan before gently removing. Serve as is, or with whipped cream or a caramel drizzle.
Perfect Pairings
- Freshly brewed coffee
- Vanilla ice cream
- Spiced apple cider
- Bourbon cream or eggnog during the holidays
Tips for the Best Mini Pecan Pies
- Chill the dough to keep the crust flaky.
- Toast the pecans for extra depth of flavor.
- Let them cool completely to avoid breaking when removing.
Flavor Variations
- Chocolate Chip Pecan Pies: Stir mini chocolate chips into the filling.
- Bourbon Pecan Pies: Add 1 tablespoon bourbon to the filling.
- Maple Pecan Pies: Replace corn syrup with pure maple syrup.
Make-Ahead & Storage
- Make-Ahead: Bake the day before — they keep beautifully.
- Storage: Store in an airtight container at room temp for 2 days, or refrigerate up to 5 days.
- Freezer-Friendly: Freeze tightly wrapped for up to 2 months.
Mini Pecan Pies
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 12 mini pies (serves 4+)
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Description
These Mini Pecan Pies are the perfect bite-sized treat—sweet, nutty, and flaky, making them an irresistible dessert for any occasion!
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 2–3 tablespoons ice water
- 1/4 teaspoon salt
Or use pre-made pie crust for a shortcut.
For the Pecan Filling:
- 3/4 cup light corn syrup
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 cup chopped pecans
- Pinch of salt
Optional:
- Whipped cream
- Caramel drizzle
- Powdered sugar
Instructions
Step 1: Make the Pie Dough
- In a food processor, pulse flour, salt, and cold butter until crumbly. Add ice water a tablespoon at a time until dough forms. Chill for 30 minutes.
Shortcut: Use pre-made pie dough.
Step 2: Preheat & Prep
- Preheat oven to 350°F (175°C). Lightly grease a muffin tin.
Step 3: Roll and Shape
- Roll dough to 1/8-inch thickness. Cut out 3.5–4 inch circles using a biscuit cutter or glass. Press each into the muffin cups.
Step 4: Mix the Filling
- In a bowl, whisk together corn syrup, brown sugar, eggs, vanilla, melted butter, and a pinch of salt. Stir in chopped pecans.
Step 5: Fill and Bake
- Spoon filling evenly into the crusts (don’t overfill). Bake for 25–30 minutes, or until the filling is set and the crust is golden.
Step 6: Cool and Serve
- Let pies cool completely in the pan before gently removing. Serve as is, or with whipped cream or a caramel drizzle.
Notes
- Chill the dough to keep the crust flaky.
- Toast the pecans for extra depth of flavor.
- Let them cool completely to avoid breaking when removing.
Keywords: mini pecan pies, pecan pie, bite-sized dessert, holiday desserts, easy pecan pies, Southern desserts, make-ahead pies, party desserts, Thanksgiving pies, individual desserts
Frequently Asked Questions (FAQ)
1. Can I use store-bought pie dough?
Absolutely — it saves time and still tastes great.
2. Can I make them gluten-free?
Yes — use a gluten-free flour blend or store-bought GF crust.
3. How do I tell when they’re done?
The filling should be set, slightly puffed, and no longer jiggly in the center.
4. Can I use dark corn syrup?
Yes — it gives a deeper, molasses-like flavor.
5. Can I make them in mini tart pans?
Definitely — you’ll get a fancier presentation, just adjust baking time slightly.
