These mini pecan pies are buttery, nutty bites of classic Southern pie in a convenient small size. They bake up with a crisp, flaky crust and a gooey, caramel-like filling studded with pecans — perfect for parties or a weekday treat. I’ve made these dozens of times and refined the timing and filling ratio so they set reliably without overbaking.
Why Make This Recipe
- Bite-sized portions are perfect for entertaining, potlucks, or when you want a smaller serving of a rich dessert.
- The filling uses simple pantry ingredients (brown sugar, corn syrup, butter, eggs) for deep caramel flavor without fuss.
- Mini pies bake faster than a full pie — about 18–22 minutes — so you get flaky crust and a set filling quickly.
- Pecans add heart-healthy monounsaturated fats and a satisfying crunch.
- Personal insight: I love these because they let me serve a classic holiday dessert without committing to a whole pie or lots of leftovers; if you enjoy tiny tarts, check out these mini apple pies for a different seasonal twist.
Recipe Overview
- Prep time: 20 minutes (plus 15 minutes chilling if making crust from scratch)
- Cook time: 18–22 minutes at 350°F (177°C)
- Total time: 40–60 minutes depending on crust method
- Servings: Makes about 24 mini pies (using a standard 24-cup mini muffin tin)
- Difficulty: Easy — basic rolling/pressing and simple stovetop filling step
- Method: Press-in or cut pie dough into mini muffin tin cups, pour pecan filling, bake until the filling is mostly set.
My Experience Making This Recipe
I tested this recipe using both store-bought pie dough and homemade pastry. The biggest discovery was that slightly underbaking by a minute or two prevents the filling from turning rubbery as it cools. Using a silicone brush to coat crust edges with egg wash gives a shiny, golden finish every time.
How to Make Mini Pecan Pies
You’ll start by lining a greased 24-cup mini muffin tin with rounds of dough (about 1 1/2-inch circles) pressed into the cups or by cutting small rounds from refrigerated dough. Make a filling on the stovetop with 1 cup light corn syrup, 1 cup packed brown sugar, 1/3 cup (76 g) melted butter, 2 large eggs, 1 teaspoon vanilla, and 1 1/2 cups chopped pecans. Fill each shell about 3/4 full and bake at 350°F (177°C) for 18–22 minutes until the center jiggles slightly but isn’t liquid. Let cool 30–45 minutes so the filling sets before removing.
Expert Tips for Success
- Chill the dough: keep your pie dough cold (30–45 minutes in the fridge) so it’s easy to press and yields a flakier crust.
- Measure by weight: use 1 1/2 cups (150 g) chopped pecans for even nut distribution.
- Don’t overfill: leave room for the filling to puff a touch — filling should sit about 3/4 up the cup.
- Watch the bake: start checking at 16 minutes; remove when centers are slightly jiggly to avoid a rubbery texture.
- Use a thin spatula to lift pies from the tin after cooling to avoid breaking the crust — a paring knife works well around the edges.
How to Serve Mini Pecan Pies
- Serve warm with a small scoop of vanilla ice cream or a dollop of whipped cream for contrast.
- Garnish with a toasted pecan half and a light dusting of powdered sugar for an attractive plate.
- Arrange on a tiered tray for holidays or pass around on a platter at parties.
- They’re also lovely served with coffee or a nutty liqueur like Frangelico.
Storage and Reheating Guide
- Room temp: Store cooled pies in an airtight container at room temperature for up to 2 days.
- Refrigerator: Keep in a single layer (or separated by parchment) in the fridge for up to 4 days.
- Freezing: Freeze fully baked pies on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight.
- Reheating: From chilled, warm in a 325°F (163°C) oven for 8–10 minutes to refresh crispness. From frozen, thaw then reheat at 300°F (149°C) for 10–12 minutes. Avoid microwaving—it softens the crust.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free pie crust or press a crust made from almond flour (1 1/2 cups almond flour + 2 Tbsp melted coconut oil + pinch of salt) into the cups.
- Dairy-free/vegan: Replace butter with melted coconut oil and use a flax egg (1 Tbsp ground flax + 3 Tbsp water per egg) plus maple syrup instead of corn syrup; baking times are similar.
- Chocolate-pecan: Add 1–2 tablespoons cocoa powder to the filling or sprinkle mini chocolate chips into the shells before pouring in filling.
- Bourbon pecan: Stir 1–2 teaspoons bourbon into the filling for a classic flavor boost — bake the same way.
Nutritional Highlights
- Pecans provide monounsaturated fats and vitamin E; they’re nutrient-dense but calorie-rich, so portion control matters.
- Allergen info: Contains tree nuts (pecans), eggs, and typically gluten and dairy unless adapted.
- Portion guidance: One mini pie is roughly 150–250 kcal depending on recipe specifics; plan servings accordingly at gatherings.
Troubleshooting Common Issues
- Soggy bottoms: Blind-bake shells for 6–8 minutes at 375°F (190°C) or brush interior with a thin layer of beaten egg and return to the oven 1 minute before filling.
- Filling too runny after cooling: You likely underbaked; next time bake until the center is slightly set and allow 30–45 minutes cooling to finish setting.
- Crust shrinks away from the edge: Don’t overstretch dough when lining cups; chill dough before baking to relax gluten.
Frequently Asked Questions
Q: Can I use maple syrup instead of corn syrup?
A: Yes; use pure maple syrup in a 1:1 swap. The filling will be slightly darker and more maple-forward; you may want to reduce other sweeteners slightly. Bake the same time but monitor for setting.
Q: Can I make these ahead for a party?
A: Absolutely. Bake them a day ahead and store in the fridge. Reheat briefly at 325°F (163°C) for 6–8 minutes before serving to refresh the crust.
Q: Why did my filling crack on top?
A: Overbaking causes a dry, cracked surface. Remove pies when centers still jiggle slightly; they’ll finish setting as they cool. Lowering oven temp by 15°F can help for your oven’s hot spots.
Q: How do I remove mini pies without breaking them?
A: Let pies cool 30–45 minutes, then run a thin offset spatula or paring knife around the edge and lift gently. If stuck, chill 10–15 minutes to firm up and try again.
Conclusion
For more ideas and variations on mini pecan pies, see this classic version at Mini Pecan Pies. If you want a detailed step-by-step with photos, check Mini Pecan Pies – Sally’s Baking. For a no-mess, no-utensils approach, read this playful take at Mini Pecan Pies: No Cutting, No Utensils, And No Mess!. An easy homemade version with clear instructions is available at Mini Pecan Pies (Easy, Homemade, No Rolling Pin …). For another tested recipe with helpful tips, see Mini Pecan Pies Recipe – Something Swanky.
Mini Pecan Pies
- Total Time: 40 minutes
- Yield: 24 mini pies
- Diet: Vegetarian
Description
These mini pecan pies are buttery, nutty bites of classic Southern pie in a convenient small size, featuring a crispy crust and gooey, caramel-like filling studded with pecans.
Ingredients
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 1/3 cup (76 g) melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- Pie dough for mini muffin tin (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (177°C).
- Line a greased 24-cup mini muffin tin with rounds of dough.
- In a saucepan, combine the corn syrup, brown sugar, melted butter, eggs, and vanilla. Cook on low heat until well mixed.
- Stir in the chopped pecans.
- Fill each pie shell about 3/4 full with the filling.
- Bake for 18-22 minutes, or until the center jiggles slightly but isn’t liquid.
- Let cool for 30-45 minutes before removing from the tin.
Notes
Chill the dough for 30-45 minutes before use to ensure a flakier crust. Use a thin spatula to remove the pies to avoid breaking the crust.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern