Mini Pecan Pies are the most delicious holiday treat! Made with just a handful of ingredients, these pies come together in no time and are perfect for holiday gatherings. They have all the flavors of pecan pie you know and love, from the crunchy pecans to the gooey filling to the flaky crust. And the individual serving size makes them ideal for entertaining.
Anyone else seriously ready for Thanksgiving? I know I’ve said this before, but it really is one of my favorite holidays. Because it’s not about the gifts or the costumes or the decorations or the excitement. It’s JUST about the food. Which….let’s be serious….is pretty much ideal.
I love everything about Thanksgiving dinner, and I especially love mixing things up and trying fun new twists on classics. Especially when it comes to dessert.
It’s not that I don’t love tradition….it’s just that I like to have a little fun with it. Why stick with straight up Pecan Pie (one of my all time favorites) when you can have these adorable little Mini Pecan Pies?
They’re the perfect individual serving size and taste just like the original. But what I love about them is how EASY they are to serve and eat. No cutting, no mess, and to be honest? You barely even need a fork.
Mini Pecan Pie Ingredients
- All-purpose flour
- Refrigerated pie crust
- Eggs
- Granulated sugar
- Corn syrup
- Pecan halves
- Butter
- Vanilla extract
How do you make Mini Pecan Pies?
- Roll out pie crust dough (2 crusts). Use a 3.5 – 4 inch cookie cutter to cut circles in dough for a total of 12-16 circles.
- Press dough into a greased nonstick muffin pan.
- In a medium mixing bowl, combine 3 large eggs, 3/4 c. sugar, and 1 c. light corn syrup. Mix well.
- Add 2 c. pecan halves, 1/3 c. melted butter, and 1 tsp. vanilla. Mix well.
- Fill each pie crust with approx. 1/4 cup of filling.
- Bake at 350° for 30 minutes.
- Cool completely in pan before removing and serving.
*Mini Pecan Pies are done baking at the first signs of solidity in the center of the pies. The internal temperature should reach 200° F and the center should not be jiggly.
Removing pies from muffin tins
- Use non-stick muffins pans.
- Spray them generously with cooking spray.
- Do not overfill crusts. Overfilling will cause the filling to stick to the sides of the pan, making the pies more difficult to remove.
- Cool pies completely in pans before attempting to remove.
- Use a knife to gently loosen any parts of the filling or crust that may be stuck to the pan.
- Use the same knife or the handle of a spoon to lift pies out of pans.
Storage tips
Mini Pecan Pies can be kept at room temperature for 1-2 days. If you need to keep them fresh longer, pecan pies can be stored in the refrigerator for up to a week. For longer storage periods, they can also be frozen in an airtight container.
More delicious holiday recipes
- Sweet Potato Pie
- Maple Bacon Roasted Butternut Squash
- Parmesan Roasted Green Beans
- Cranberry Moscow Mules
- The Perfect Cheese Board
- Butternut Squash Stuffing
- Garlic Herb Cheesy Potatoes
- Rosemary Roasted Sweet Potatoes
- Cranberry Relish
- Roasted Butternut Squash
Mini Pecan Pies
Mini Pecan Pies are the most delicious holiday treat! Made with just a handful of ingredients, these pies come together in no time and are perfect for holiday gatherings. They have all the flavors of pecan pie you know and love, from the crunchy pecans to the gooey filling to the flaky crust. And the individual serving size makes them ideal for entertaining.
Ingredients
- 1 Tbsp. all purpose flour
- 1 package refrigerated pie crusts (2 crusts)
- 3 large Roundy's eggs, slightly beaten
- 3/4 c. Smidge & Spoon sugar
- 1 c. light corn syrup
- 2 c. pecan halves
- 1/3 c. Roundy's butter, melted
- 1 tsp. vanilla extract
Instructions
- Sprinkle flour onto work surface. Unroll pie crusts and use a rolling pin to spread out edges.
- Cut 6-8 circles into each pie crust (a total of 12-16) using a 3.5 - 4 inch cookie cutter.
- Press circles into a well-greased nonstick muffin pan.
- In a medium mixing bowl, combine eggs, sugar, and corn syrup. Mix well.
- Add pecan halves, melted butter, and vanilla. Mix well.
- Fill each pie crust with approx. 1/4 cup of filling.
- Bake at 350° for 30 minutes.
- Cool completely in pan before removing.
- To remove: use a knife to gently loosen edges from the pan. Use the same knife or the handle of a spoon to lift the pies out of the pan.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 397Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 60mgSodium: 136mgCarbohydrates: 49gFiber: 2gSugar: 40gProtein: 4g
Paula says
I adore these! What a great dessert for a reception or supper club!
Melanie Bauer says
This is absolutely a great treat! Combinations of those flavors makes this simply irresistible!
Abeer says
Oh my goodness! These pies look absolutely amazing!
Catalina says
I wish I had some pies right now! Yum!
Katerina @ diethood .com says
I LOVE these!! They truly are the perfect holiday treat!! Can’t wait to try this recipe!!
Toni | Boulder Locavore says
I love bite-sized desserts! These look delish!
Jamielyn says
I absolutely love this idea! These are the perfect mini sweet treat for the holidays!
Donna A Skinner says
im sure you could add different pie fillings to this right?
Rosemarie Fike says
What can I replace the light corn syrup with?? something healthier??
Ginette70 says
I used regular pancake syrup and you couldn’t tell at all. Not much healthier though.
Susie harder says
I make a sugar free pecan pie using a sugar free artificial honey and it is really good. Look for it with the jellies and jams
Dana Ellzey says
Maybe bake pie crust in the muffin tin using parchment paper to lift out easily. I’m going to bake mini homemade chocolate and German choc cake filling then whip cream topping on chocolate and German choc icing on the other!!
Yummy!! German choc icing is sooooo delicious. Anyway. Good luck bakers!!
SHIRLEY Hughes says
Is it possible to get this recipe by email, my printer is not working & I really want this recipe!
Thanks,
SHIRLEY Hughes
Margie says
Copy and paste into a word document and email the document.
Nava Viniar says
Do you use unsalted or salted butter?
Thank you!
Steven Childers says
the recipe cals to mix in the pecans but photos show pecans sitting on top. Do the pecans rise after pouring mixture into pie crusts?
Sharon Flury says
the pecans do rise to the top 🙂
Marlene says
I was wondering the same thing. The inside filling looks different than the pecans on top which are “whole.”
Lynn Shelley says
I do a mix of 1 cup chopped pecans and 1 cup pecan halves.. the halves rise easier than the chopped, so you will have pecans through out the bites.
Rosemarie Fike says
What can I replace the light corn syrup with?? something healthier??
Liz says
I replaced it with agave nectar in a different recipe. That might work here as well.
Kathy Haffner says
How many calories per pie?
Lydia says
sounds easy and yummy going to try and make for this Thanksgiving
Annie says
Looks amazing! Do you use 3.5” or 4” cookie cutter?
Amy Kathryn Bourg says
are these made with mini muffins tins?
Kim says
What a great idea….makes eating these so convenient. Grab and go. I’m definitely doing this this Thanksgiving!! 🙂
Barb says
Would the cooking time or any other component of the recipe change if a ready made gluten free pie crust was used?
Sylvia says
I have made two batches of these in a regular size muffin pan and I cannot get them out there falling apart help
Kim says
Even though i greased the muffin pan. I had trouble getting them out. Most of the crust stayed behind. Maybe using cupcake paper would work???
Dana Ellzey says
Use parchment paper cut to fit into muffin area.
Danielle says
Has anyone successfully made these and been able to remove them from the pan? Help!
Danielle says
Figured it out… when they were completely cool, I loosened the edges with a butter knife and very gently tapped them out of the pan, one at a time. Kind of tricky, but I only broke one. It was delicious!
Jack says
Thanks for the tip. I’m literally about to go to the store to buy the ingredients 🙂
stephanie says
The first time I made them.they stuck as well so I bought a newer better cupcake pan and they come out perfect!
Linda says
This is a GREAT RECIPE!!! I just made this recipe to take to thanksgiving dinner Tmw night. I did add about a teas. Of cinnamon . Also i did half karo syrup and half pure maple syrup. Also brown sugar instead of white sugar. Thanks for this recipe i will be making it for special get togethers. I think this recipe just became a Thanks giving tradtion now.
Kim says
Can these be prepared ahead of time and then cooked later?
Tammy says
Could these be frozen before baked and then baked at a later date?
Anne Carter Thomas says
These were a disaster! Too much ‘handling,’ and a waste of perfectly good, expensive pecans. Scrape, scrape, scrape the inside of the nonstick/coated with chemicals/muffin pans. What a disappointment after two hours of tedium. The ‘lite’ corn syrup should have tipped me off, texture notwithstanding. Your video was compelling, however.
Lisa A Robertson says
Ugh, made them twice, now, and both times the filling spilled over the pie crust and glued itself to the muffin tin. Used a knife to try and get the edges free, but some were just disaters. The survivors tasted great, but weren’t exactly pretty! I’m buying new muffin tins, maybe that will help for next time….if I try it again. It’s much easier to just make a normal pecan pie.
Karen says
I am single, pecan pie is my favorite. These would be great to make & freeze. Then when I am ready for a few to them out. That way i do not eat the whole pie and make myself sick. Lol Thank you
ruth says
what about using pre made mini tart shells ?
Cathy Trochelman says
You could definitely use pre-made shells…if doing so I would recommend using chopped pecans so you can fit more filling in the shells.
Jan Barrette says
These are called butter tarts!!!! Not mini pies!!! If you fill them too high they spill over because they puff up!!!
Leah Batstone says
Why does it say yields 12 but says to make 6-8 pie crusts?
Cathy Trochelman says
Sorry for the confusion. You will be using 2 pie crusts and cutting 6-8 mini crusts out of each. I will update the recipe card for more clarity.
Cathy says
Do you use a mini muffin pan or a regular size one?
Cathy Trochelman says
Regular sized 🙂
Tiffany says
Would a silicone baking ban work ok or better?
Tiffany says
*Pan! lol
Cathy Trochelman says
I’ve never tried the recipe in silicone but it might be easier to remove!
Mary Pate says
Try the batter with the pre made small graham crusts…so good
Gini says
Are these made in a regular size muffin tin or a mini?
Cathy Trochelman says
These are made in a regular sized muffin tin.