These Mini Pecan Pies taste just like a regular pie but are SO easy to make! These bite-size pies have a layer of gooey caramel, topped with crunchy pecans and are made in a muffin tin. You only need a handful of ingredients and 45 minutes to make this holiday favorite!
Calling all pie lovers! These Mini Pecan Pies are a game-changer for the holiday dessert table.
Welcome to the busy holiday season. It's a time we all love, but the to-do list is long. Start your holiday baking early and make a batch of these Mini Pecan Pies!
These little pecan pies are so good, you won't be able to stop at just one. So go ahead and make a double batch, you will be glad you did!
Why you'll love this recipe
- Short ingredient list: You can make these pies with pantry staples.
- Buy the crust: You can use a pre-made, refrigerated crust or a homemade crust.
- Use a muffin pan: No special pans required to make these mini pies.
- Perfect size for entertaining: Their small size gives you just the right amount of pie so you wont be too full after indulging in all the other holiday favorites.
- Portable: Easy to take with you when you travel during the holidays.
- Make ahead: These mini pies freeze well and can be made in advance saving you a ton of time when you are preparing the rest of the meal.
The ingredient list is short and sweet for this mini pie recipe.
A few ingredient notes:
- Pie crusts: Feel free to make your own crust or buy a box of refrigerated crusts from the grocery store.
- Corn syrup: You can use either light or dark corn syrup here. Dark corn syrup will give you a little bit stronger flavor.
- Brown sugar: You can use either light or dark brown sugar in these pies. Just like the corn syrup, dark brown sugar will give you a stronger flavor.
Roll out crust and use a large cookie cutter (3 ½ - 4 inches) to cut out crusts. Spray each opening in the muffin pan with cooking spray and press a crust in each. Reroll remaining dough and cut remaining crusts.
Whisk the eggs until well combined. Add sugars, corn syrup, melted butter and vanilla and whisk again until well combined. Stir in chopped pecans.
Pour 3 -4 tablespoons of filling into each crust and bake.
You can use either, but dark corn syrup has a stronger flavor so you can taste the difference.
I used a 3 ⅞" cookie cutter to make these mini pie crusts. Set the cookie cutter on top of your muffin pan and choose one that is slightly larger than the opening. This set has several sizes to pick from and I love the scalloped edge.
You can leave the baked tarts covered at room temperature for up to 2 days and refrigerated for 5 days.
Absolutely! Cool the pies completely then stack in an airtight container with parchment between the layers. Freeze for up to 3 months.
Expert tips for making mini pecan pies
✔️ Spray each muffin tin with non-stick spray to prevent sticking to the pan.
✔️ Use room-temperature eggs in the filling so the melted butter doesn't curdle.
✔️ Don't overfill the muffin tins, the filling puffs up as it bakes and then sinks when cooling. Pour the filling so it is ¾ of the way full. It won't seem like it is enough but the filling expands when it bakes. If you overfill them, the filling will ooze out of the pan and make a mess!
✔️ Reserve a few of the chopped pecans to place on top before baking for picture-perfect pies.
✔️ If you plan on freezing the pies for later, cool the pies completely on a cooling rack before freezing.
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Mini Pecan Pies
- 2 refrigerated pie crusts
- 3 eggs (room temperature)
- 1 cup dark brown sugar
- ½ cup light corn syrup
- 3 tbsp butter (melted and cooled slightly)
- 1 teaspoon vanilla
- ¾ cup chopped pecans
To make crusts:
- Preheat oven to 350°F.
- Slightly roll out pie crust and use a 3 ½- 4 inch cookie cutter to cut out crusts. Reroll leftover dough and continue cutting until you have 24 crusts.2 refrigerated pie crusts
- Lightly spray muffin pan openings with cooking spray. Press crust into each opening and press down.
To make the filling:
- Crack eggs in a large bowl and whisk until lightly beaten. Add dark brown sugar, corn syrup, melted butter and vanilla and whisk until completely incorporated.3 eggs, 1 cup dark brown sugar, ½ cup light corn syrup, 1 teaspoon vanilla, 3 tbsp butter
- Stir in pecans and pour 1½ tablespoons of filling into each crust. Bake for 30 minutes or until filling is set. They will puff when they bake and will sink when cool.¾ cup chopped pecans
- Cool mini pies in pan for 15 minutes. Remove from pan and cool completely on colling rack.
- Use room-temperature eggs in the filling so the melted butter doesn't curdle.
- Don't overfill the crusts, the filling puffs up as it bakes and then sinks when cooling.
- Reserve a few of the chopped pecans to place on top before baking for picture-perfect pies.
- These keep at room temperature for 2 days, refrigerated for 5 or frozen for 3 months.
- If you plan on freezing the pies for later, cool the pies completely on a cooling rack before freezing. Layer in an airtight container with parchment paper.
Nutrition info not guaranteed to be accurate.
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