These mini pecan pies are perfectly portioned treats with a flaky homemade crust and a rich, nutty filling. They deliver all the classic pecan pie flavor in a bite-sized form that’s ideal for gatherings, holidays, or anytime you want a small but indulgent dessert.
Why You’ll Love This Recipe
These mini pecan pies are easy to make, elegant to serve, and full of comforting flavor. The buttery crust contrasts beautifully with the gooey, caramel-like filling, while the pecans add crunch and depth. They bake faster than a full-size pie, are simple to portion, and can be made ahead for stress-free entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust
1½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, cold and cubed
3–4 tbsp cold water
For the filling
1 cup pecan halves, plus extra for topping
¾ cup light or dark corn syrup
½ cup brown sugar, packed
2 large eggs
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1 pinch salt
Directions
Preheat the oven to 350°F (175°C).
To make the crust, combine the flour and salt in a mixing bowl. Add the cold, cubed butter and cut it into the flour until the mixture resembles coarse crumbs. Add the cold water one tablespoon at a time, mixing gently until the dough just comes together. Roll out the dough on a lightly floured surface and cut circles large enough to fit a 12-cup mini muffin tin. Press the dough gently into each cup.
To prepare the filling, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt in a medium bowl until smooth. Stir in the pecan halves.
Spoon the filling into each prepared crust, filling about three-quarters full. Top each mini pie with one or two reserved pecan halves.
Bake for 20–25 minutes, or until the filling is set and the crust is lightly golden. Remove from the oven and allow the pies to cool completely in the pan so they can firm up properly.
Servings and timing
This recipe makes 12 mini pecan pies.
Preparation time is approximately 20 minutes.
Baking time is 20–25 minutes.
Total time is about 45 minutes.
Variations
You can add ½ teaspoon of cinnamon or nutmeg to the filling for a warm spice note. For extra richness, stir in 2 tablespoons of finely chopped dark chocolate. If you prefer a less sweet pie, reduce the corn syrup to ⅔ cup and increase the pecans slightly.
Storage/Reheating
Store mini pecan pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them in a 300°F (150°C) oven for 5–7 minutes. They can also be enjoyed chilled or at room temperature.
FAQs
Can I use store-bought crust for this recipe?
Yes, you can use ready-made mini tart shells to save time and skip the crust-making step.
Do these mini pies need to be refrigerated?
They can sit at room temperature for a day or two, but refrigeration is recommended for longer storage.
Can I freeze mini pecan pies?
Yes, once fully cooled, freeze them in an airtight container for up to 2 months. Thaw overnight in the refrigerator.
How do I know when the filling is set?
The centers should look slightly puffed and no longer jiggle excessively when the pan is gently shaken.
Can I use chopped pecans instead of halves?
Yes, chopped pecans work well and distribute more evenly throughout the filling.
Is light or dark corn syrup better?
Both work well. Light corn syrup gives a milder flavor, while dark corn syrup adds a deeper, caramel-like taste.
Why did my crust shrink?
This can happen if the dough was overworked or not chilled enough. Press it gently into the pan without stretching.
Can I make these ahead of time?
Yes, they are perfect for making a day in advance and storing until ready to serve.
Can I reduce the sweetness?
You can slightly reduce the brown sugar or corn syrup, though the texture may change a bit.
What’s the best way to remove them from the pan?
Let them cool completely, then gently twist and lift them out using a small offset spatula or butter knife.
Conclusion
Mini pecan pies are a delightful way to enjoy a classic dessert in a smaller, more manageable size. With their crisp crust and rich, nutty filling, they’re sure to impress guests and satisfy sweet cravings, whether served at a celebration or enjoyed as a special homemade treat.
These mini pecan pies pack all the rich, gooey, nutty flavor of a traditional pecan pie into individual servings. With a flaky homemade crust and classic sweet filling, they’re perfect for parties, holidays, or a simple dessert craving.
Author:Sophia
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:12 mini pies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the crust:
1½ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, cold and cubed
3–4 tablespoons cold water
For the filling:
1 cup pecan halves, plus extra for topping
¾ cup light or dark corn syrup
½ cup brown sugar, packed
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 pinch salt
Instructions
Preheat the oven to 350°F (175°C).
In a bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, mixing just until dough comes together.
Roll out dough on a floured surface and cut circles to fit a 12-cup mini muffin tin. Press each round into the cups.
In a separate bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt. Stir in pecan halves.
Spoon filling into crusts, about three-quarters full. Top each with 1–2 extra pecans.
Bake for 20–25 minutes, until filling is set and crust is golden.
Cool completely in the pan before removing and serving.
Notes
Add cinnamon or nutmeg to the filling for warmth.
Stir in chopped dark chocolate for a rich twist.
To reduce sweetness, decrease corn syrup slightly and increase pecans.
Let pies cool fully before removing from tin to avoid breaking.
Store chilled for freshness or serve at room temperature.
