If you love the classic flavors of a rich, buttery Southern pecan pie, then this Mini Pecan Pies Recipe is about to become your new go-to treat!
These irresistible little pies pack all the goodness of a full-sized pecan pie into perfectly portioned bites, making them ideal for sharing (or keeping all to yourself—we won’t judge!). Whether you're putting together a festive holiday dessert spread or just satisfying a sweet craving, this mini pecan pies recipe is quick, easy, and ready in under an hour.
With just a handful of simple ingredients, you'll have a batch of golden, caramelized, and absolutely delicious mini pecan pies that are guaranteed to be a hit every time. So, what are you waiting for? Let’s get baking with this amazing mini pecan pies recipe!
Why You'll Love These Mini Pecan Pies?
There's something magical about the combination of crispy, flaky pastry and gooey pecan filling that makes these Mini Pecan Pies . impossible to resist. Perfect for holiday gatherings, bake sales, or whenever you want a perfectly portioned dessert, these mini pecan pies recipe offer all the comfort of grandma's traditional mini pecan pies recipe with a modern twist. Plus, their small size means better crust-to-filling ratio in every bite!
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Ingredients
The Crust:
- 2½ cups all-purpose flour (substitute with 1:1 gluten-free flour blend for gluten-free version)
- 1 cup cold unsalted butter, cubed
- ¼ teaspoon salt
- 4-6 tablespoons ice water
- 1 large egg (for egg wash)
The Filling:
- ¼ teaspoon salt
- 2 cups pecans, chopped (plus extra whole pecans for topping)
- 3 large eggs
- 1 cup light brown sugar, packed
- ½ cup pure maple syrup (a natural alternative to corn syrup)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
Instructions
Prepare the Crust
- Mix flour and salt in a large bowl
- Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs
- Gradually add ice water, one tablespoon at a time, until dough comes together
- Form into a disk, wrap in plastic, and chill for 30 minutes
- Roll out dough on a floured surface to ⅛-inch thickness
- Cut into 24 circles using a 3-inch round cutter
- Press dough circles into mini muffin tins
- Chill filled tins while preparing filling
Make the Filling
- Preheat oven to 350°F (175°C)
- Whisk together eggs, brown sugar, maple syrup, melted butter, vanilla, and salt
- Stir in chopped pecans until well combined
Assemble and Bake
- Fill each pastry shell about ¾ full with pecan mixture
- Top each pie with a whole pecan
- Bake for 20-25 minutes until filling is set and crust is golden brown
- Cool in pans for 5 minutes before removing
- Cool completely on wire racks
- Prepare the Crust : Mix, roll, cut, and press dough into muffin tins. Chill.
- Make the Filling : Whisk ingredients, stir in pecans.
- Assemble and Bake :Fill, top with pecans, bake, and cool.
Equipment For Mini Pecan Pies Recipe
- Mini muffin tins (24-count)
- 3-inch round cookie cutter
- Mixing bowls
- Whisk
- Rolling pin
- Measuring cups and spoons
- Wire cooling rack
Pro Tips for Mini Pecan Pies Recipe
- Keep your pie crust ingredients cold - this ensures a flaky, tender crust
- Don't overfill the shells - the filling will bubble up during baking
- Use a good quality maple syrup for the best flavor
- Toast the pecans before chopping to enhance their flavor
- Let pies cool completely before storing to maintain their crispy crust
Recipe Variations
- Sugar-Free Option: Use sugar-free maple syrup and brown sugar substitute
- Chocolate Lovers: Add mini chocolate chips to the filling
- Bourbon Twist: Add 2 tablespoons of bourbon to the filling for extra depth
- Gluten-Free Version: Use your favorite 1:1 gluten-free flour blend
- Mini Phyllo Version: Replace pie crust with phyllo cups for quick assembly
Storage
- Counter: Store in an airtight container for up to 3 days
- Refrigerator: Keep fresh for up to 1 week
- Freezer: Freeze for up to 3 months in a freezer-safe container
- To serve from frozen: Thaw overnight in the refrigerator
Top Tip
Allow all ingredients to come to room temperature before mixing the filling. This ensures even baking and prevents the dreaded filling separation that can happen with pecan pies.
FAQ
What temperature do you cook mini pecan pies?
Bake mini pecan pies at 350°F (175°C) for optimal results. This moderate temperature ensures the filling sets properly while allowing the crust to become golden brown without burning. For perfect mini pecan pies, preheat your oven and use the middle rack for even baking.
How long to bake filled mini pie crusts?
Mini pecan pies recipe need 20-25 minutes of baking time at 350°F. Watch for these signs of doneness: golden-brown crust edges, slightly jiggly center, and lightly browned pecan tops. The filling will continue to set as the mini pies cool in the pan.
What makes a pecan pie not set up?
Mini pecan pies recipe may not set properly due to:
Underbaking (most common cause)
Too much liquid in the filling
Incorrect oven temperature
Opening the oven door too frequently For perfectly set mini pecan pies, follow the recipe's exact measurements and ensure proper baking temperature.
Do mini pecan pies need to be refrigerated?
Mini pecan pies recipecan be stored at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate them for up to 1 week. These bite-sized treats can also be frozen for up to 3 months, making them perfect for advance holiday baking.
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Delicious,and Easy: Your Go-To Mini Pecan Pies Recipe
This mini pecan pies recipe is the perfect way to add a touch of Southern charm to your dessert table! Whether you're whipping up a batch for a holiday gathering or simply treating yourself "just because," these little delights are sure to impress. With their flaky, buttery crust and rich, caramelized pecan filling, they’ll have everyone coming back for more—and asking for the recipe!
Give them a try, and don’t forget to share your delicious results in the comments below. We’d love to hear how they turned out!
If you loved our Mini Pecan Pies Recipe, be sure to check out some of our other delicious treats! For a savory bite, try our Mini Quiche Recipes, perfect for breakfast or brunch. If you're craving something rich and chocolatey, our Classic Chocolate Babka Recipe is a must-bake with its soft, swirled layers. And for a refreshing, no-bake dessert, our Lemon Icebox Pie Recipe delivers the perfect balance of tangy and sweet. No matter what you're in the mood for, these recipes are guaranteed to impress!
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Pairing
These are my favorite dishes to serve with Mini Pecan Pies
Mini Pecan Pies Recipe
Equipment
- 1 Mini muffin tin (24-count)
- 1 3-inch round cookie cutter
- 2 Mixing bowls Large and medium
- 1 Whisk
- 1 Rolling pin
- 1 Measuring cups and spoons
- 1 Wire cooling rack
Ingredients
For the Crust
- 2½ cups all-purpose flour Substitute with gluten-free flour for GF option
- 1 cup unsalted butter Cold, cubed
- ¼ teaspoon salt
- 4-6 tablespoons ice water
- 1 large egg for egg wash
For the Filling
- ¼ teaspoon salt
- 2 cups pecans Chopped, plus extra for topping
- 3 large eggs
- 1 cup light brown sugar packed
- ½ cup pure maple syrup Natural alternative to corn syrup
- 2 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
Instructions
- Combine flour and salt in a bowl. Cut in cold butter until crumbly.
- Gradually add ice water until dough forms. Wrap and chill for 30 min.
- Roll dough to ⅛-inch thickness and cut 24 circles. Press into muffin tins.
- Preheat oven to 350°F (175°C).
- Whisk eggs, brown sugar, maple syrup, melted butter, vanilla, and salt.
- Stir in chopped pecans.
- Fill each pastry shell ¾ full with pecan mixture.
- Place a whole pecan on top of each pie.
- Bake for 20-25 minutes until filling is set and crust is golden.
- Cool in pans for 5 minutes, then transfer to wire racks.
Notes
- Make ahead: Prepare up to 3 days in advance
- Storage: Room temperature 3 days, refrigerated 1 week
- Freezer friendly: Up to 3 months
- For gluten-free: Use 1:1 gluten-free flour blend
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