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Perfect Mini Pecan Pies

These mini pecan pies are a delightful, easy-to-make dessert, perfect for parties or a quick treat. With a buttery, flaky crust and a rich, caramelly pecan filling, they offer all the delicious flavor of classic pecan pie in perfectly portioned, bite-sized form.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups pecan halves
  • 6 tablespoons unsalted butter, melted
  • 3/4 cup packed light or dark brown sugar
  • 2/3 cup light corn syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • Mini muffin tin (24-cup)
  • Medium bowl
  • Whisk
  • Measuring cups and spoons
  • 2-3 inch round cookie cutter
  • Rolling pin (if using rolled pie crust)
  • Lightly floured surface
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. If using a rolled pie crust, on a lightly floured surface, roll it out to about 1/8 inch thickness.
  3. Use a 2-3 inch round cookie cutter to cut out circles from the pie crust.
  4. Gently press each circle into a mini muffin tin. Don't worry if they aren't perfect.
  5. In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, vanilla extract, and salt until smooth and well combined.
  6. Spoon the filling into each pie crust, filling them about 3/4 full.
  7. Arrange pecan halves on top of the filling in a decorative pattern.
  8. Bake for 18-22 minutes, or until the crust is golden brown and the filling is set. The filling should be slightly jiggly but not liquidy.
  9. Let the mini pecan pies cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. Serve warm or at room temperature.

Notes

For best results, use high-quality pecans. To prevent the crust from shrinking, chill the pie crust circles in the freezer for 10 minutes before filling. If the pecans are browning too quickly, tent the muffin tin with aluminum foil during the last few minutes of baking. Store leftover mini pecan pies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer storage; wrap them individually in plastic wrap before freezing. For a chocolate pecan pie twist, stir in a handful of chocolate chips into the filling. Spice it up by adding a pinch of cinnamon or nutmeg to the filling. For an adult version, stir in a tablespoon of bourbon or rum into the filling.