Mini Pecan Pies

Golden, buttery crusts cradling a rich, gooey pecan filling — Mini Pecan Pies are the ultimate indulgent treat in bite-sized form. These charming little desserts pack all the comfort and decadence of a traditional pecan pie into a handheld tart, making them ideal for holiday gatherings, parties, or anytime you’re craving something sweet and nutty.

With a satisfying crunch from the toasted pecans and a luscious caramel-like filling, every bite delivers a beautiful balance of texture and flavor. Whether served warm with a scoop of vanilla ice cream or enjoyed straight from the fridge, Mini Pecan Pies are guaranteed to impress both visually and taste-wise.

Why You’ll Love This Mini Pecan Pies Recipe

• Perfectly portioned for individual servings
• Ideal for holidays, potlucks, or dessert trays
• Buttery crust with a gooey, nutty filling
• Easier and faster to bake than a full-size pie
• Great make-ahead dessert option

Preparation Phase & Tools to Use

Creating the perfect Mini Pecan Pies requires a few essential kitchen tools:

• Mini muffin tin: Crucial for shaping and baking the mini pies. It gives them their signature size and structure.
• Pastry cutter or round cookie cutter: Helps to cut uniform dough circles for the crusts.
• Mixing bowls: Needed for combining the filling ingredients.
• Measuring cups and spoons: Ensures accuracy in both the crust and filling.
• Cooling rack: Helps cool the pies evenly and prevents soggy bottoms.

Each tool plays a vital role in the process, ensuring consistency, ease, and delicious results.

Preparation Tips

Chill your pie dough thoroughly before cutting and pressing into the tin to keep the crust tender and flaky. Lightly spray your muffin tin to avoid sticking, especially around the edges where the sugary filling can overflow. When making the filling, don’t overmix; a gentle stir is enough to combine without introducing too much air. Toast the pecans beforehand to intensify their flavor, and keep an eye on the pies during baking—they should be golden with slightly puffed centers. Let them cool completely before removing to avoid breaking the crusts.

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Ingredients for this Mini Pecan Pies Recipe

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup (1 stick) unsalted butter, chilled and cubed
• 1/4 tsp salt
• 2–4 tbsp ice water

For the filling:

• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1 cup chopped pecans (lightly toasted)
• 1/2 cup pecan halves (for topping, optional)

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Step 1: Make the Pie Dough

In a large bowl, whisk together the flour and salt. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough holds together when pressed. Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

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Step 2: Prepare the Filling

In a separate bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until well combined. Stir in the chopped toasted pecans. Set aside while you roll out the dough.

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Step 3: Roll Out and Cut the Dough

On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 3-inch round cookie cutter or glass to cut out circles. Gently press each circle into a mini muffin tin cup, making sure it covers the bottom and sides.

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Step 4: Fill the Mini Pie Shells

Give the filling a quick stir, then spoon about 1 tablespoon of the pecan mixture into each prepared pie shell. Top with a pecan half if desired for presentation.

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Step 5: Bake the Mini Pies

Preheat your oven to 350°F (175°C). Bake the mini pies for 20–25 minutes, or until the filling is set and the crusts are golden brown. If the edges brown too quickly, lightly tent with foil.

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Step 6: Cool and Remove

Let the pies cool in the muffin tin for at least 15–20 minutes. Run a butter knife around the edges to help loosen, then carefully lift out and transfer to a cooling rack. Allow to cool completely before serving or storing.

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Notes

These Mini Pecan Pies taste best when completely cooled, allowing the filling to set perfectly. For an extra burst of flavor, lightly toasting the pecans before adding them to the filling enhances their nutty richness. You can also make the crust a day ahead and refrigerate it, saving time during assembly.

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Watch Out for These Mistakes While Cooking

One common mistake is overfilling the mini pie shells — the filling bubbles as it bakes and can overflow, making it harder to remove from the tin and leaving a sticky mess. Another issue is underbaking; ensure the centers are set and not jiggly. Don’t skip chilling the dough before rolling — this helps prevent shrinking and gives you a flakier crust. Finally, avoid using cold filling, as it can impact the bake and lead to uneven textures.

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Storage Instructions

Store cooled Mini Pecan Pies in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. They also freeze beautifully — just wrap each pie individually in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature or warm in the oven at 300°F for 10 minutes to refresh the texture before serving.

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Estimated Nutrition

Per mini pie (approximate values):

• Calories: 220
• Total Fat: 14g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 35mg
• Sodium: 60mg
• Total Carbohydrates: 23g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 2g

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Frequently Asked Questions

Can I use store-bought pie crust?

Yes, store-bought pie dough is a convenient alternative if you’re short on time. Just ensure it’s rolled thinly enough to fit in mini muffin tins.

How do I know when they’re done baking?

The filling should be puffed slightly and no longer jiggly in the center. The crust should be golden brown.

Can I make them gluten-free?

Absolutely. Substitute with a gluten-free flour blend for the crust, and ensure all other ingredients are certified gluten-free.

Can I use dark corn syrup instead of light?

Yes, but the flavor will be more robust and the color darker. Light corn syrup gives a milder, classic taste.

How do I toast pecans?

Spread them on a baking sheet and bake at 350°F (175°C) for about 7–8 minutes, stirring once, until fragrant.

Can I make these in a regular muffin tin?

You can, but they’ll be larger and require more filling and a slightly longer bake time (around 30 minutes).

Should I grease the muffin tin?

Yes, lightly greasing helps prevent sticking, especially if the filling overflows a bit during baking.

Can I make these ahead of time?

Definitely. These pies store well and can be made 1–2 days ahead. Just keep them in an airtight container to maintain freshness.

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Conclusion

Mini Pecan Pies bring the soul-warming richness of traditional pecan pie into an easy, bite-sized treat. Perfect for entertaining or a cozy dessert, they offer buttery, crunchy, and gooey goodness in every single bite. Follow these detailed steps and tips, and you’ll have a tray of irresistible mini pies that everyone will ask for again and again.

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