Homemade pecan mini pies recipe on a plate with a gooey filling inside.

Pecan Mini Pie Recipe

This Pecan Mini Pie Recipe brings all the rich, nutty flavors of a traditional Southern pecan pie into adorable, bite-sized treats. Perfect for holiday gatherings, gifts, or a quick sweet indulgence, these mini pies offer the perfect ratio of buttery crust to gooey pecan filling.

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Course: Dessert

Cuisine: American, Southern

Prep Time: 20

Cook Time: 25

Chill Time: 30

Total Time: 1 15

Servings: mini pecan pies

Calories: 140kcal

Cost: $10

Equipment

1 Mini Muffin Tin 24-cup for even baking
1 Pastry cutter To cut butter into the dough
1 Small cookie scoop Ensures even filling distribution
2 Mixing bowls One for crust, one for filling
1 Measuring cups/spoons For precise ingredient measurement
1 Wire cooling rack Helps cool pies evenly

Ingredients

For the Mini Pie Crust

1 ¼ cups All-purpose flour Spoon and level for accuracy
½ cup Unsalted butter Cold and cubed
4 oz Cream cheese Softened
¼ teaspoon Salt Enhances flavor
1 tablespoon Ice water If needed for consistency

For the Pecan Filling

1 cup Pecans Chopped toasted for extra flavor
2 large Eggs Room temperature
½ cup Brown sugar Light or dark packed
¼ cup Pure maple syrup Rich flavor substitute for corn syrup
2 tablespoon Unsalted butter Melted
1 teaspoon Vanilla extract Pure for best taste
¼ teaspoon Salt Balances sweetness
1 tablespoon Bourbon Optional for depth of flavor

Instructions

Combine flour, salt, butter, and cream cheese until a dough forms. Chill for 30 minutes.
Set to 350°F and grease a mini muffin tin.
Divide dough, press into muffin cups, and prick with a fork.
Bake at 350°F for 8 minutes, stirring halfway.
Whisk eggs, sugar, maple syrup, butter, vanilla, and salt. Stir in pecans.
Spoon filling into crusts, filling ¾ full.
Bake for 20-25 minutes until golden and set.
Let cool in the pan before gently removing.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition