Fall baking season is officially here, and these easy mini pecan pies are exactly the kind of dessert that makes it feel official. If you love a good pecan pie recipe but don’t always have time for the full-size version, these bite size desserts are a great alternative.
The buttery shortbread crust holds a rich, pecan filling to create easy pecan desserts that disappear fast at any holiday celebration.
If you’re brainstorming Thanksgiving pie ideas this year, or you need Holiday desserts for a crowd, these individual pecan pies are a great party dessert. Once you try one, you’ll understand why they don’t last long around here.
If you love bite size desserts, you may also like these tiramisu cupcakes, or these mini coffee cheesecakes.
Why You’ll Love This Mini Pecan Pies Recipe
They’re perfectly portioned: No slicing, no mess, just grab-and-go individual pies that are ideal for parties, potlucks, and Friendsgiving.
Buttery crust, gooey filling: The shortbread crust paired with that rich pecan filling is a match made in heaven.
Deceptively easy to make: With simple pantry staples and straightforward steps, they come together without the fuss of a full-size pie, but taste just as impressive.
Ingredients
I cover a few of the key ingredients to make hand held pecan pies here. For the specific quantities and steps, scroll down to the recipe card below.
- Unsalted butter: Dice the butter into small cubes and put it back in the fridge to chill before using to make your pie crust.
- Dark corn syrup: With a hint of molasses, dark corn syrup gives the pies their deep color and a rich caramel flavor.
- Brown sugar: For more caramelized flavor. Light or dark brown sugar are both suitable for this recipe.
How To Make Mini Pecan Pies
Here’s a quick overview of how to make bite size pecan pies. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
You will need a muffin tray and 2 mixing bowls to get started.
Prepare the pie crust: In a bowl combine the flour, butter and sugar. Work the butter in to the flour until you have fine crumbs. Divide the mixture between your muffin pan holes and press down firmly to create even layers.
Bake for 8 minutes and then set aside.
Prepare the filling: Combine the filling ingredients in a bowl and whisk to combine. Add the pecans and stir.
Divide the pecan mixture between the muffin holes, leaving a little space at the top. Reduce the temperature of the oven and bake for 30-35 minutes.
Remove from the oven and leave to cool for 20 minutes before running a butter knife around the edges of each pie. Carefully tip the tray upside down to release the pies from the tin.
Serve and enjoy your mini pecan pies warm!
Recipe Tips For Success
- Start with cold diced butter: Cold butter is key to a flaky, tender pie crust, so work quickly when mixing it into the flour.
- Press crumbs firmly and evenly: Flatten the crust mixture evenly in each muffin cup so it holds together once baked.
- Don’t overfill: Leave a little room at the top of each muffin cup when adding the filling so it doesn’t bubble over while baking.
- Notice the temperature drop: Reducing the oven temp after the initial crust bake helps the filling set slowly without burning the crust.
What To Serve With Pecan Pie Bites
A scoop of vanilla bean ice cream or a dollop of thick cream on top is the perfect accompaniment for this Fall dessert.
For a Friendsgiving dessert spread, serve your mini pecan tarts alongside these pumpkin mini bundt cakes or this spiced pumpkin poke cake.
Enjoy leftover pecan pie bites for afternoon tea with an iced pecan crunch latte, a hot pumpkin spice latte or an iced caramel coffee.
How To Store Mini Pecan Tarts
Mini pies should be stored in an airtight container in the fridge for 3-4 days.
When ready to serve, heat the pies in the microwave for 20-30 seconds as they are best enjoyed warm.
More Fall Dessert Ideas
- These mini pumpkin bundt cakes are perfect for entertaining.
- Frosted pumpkin cookies are quick and easy to make.
- Some mini tiramisu cakes are a great addition to your dessert table.
Loved this recipe? Please consider leaving a star rating and let me know how it went in the comments below.
Mini Pecan Pies
Equipment
Ingredients
FOR THE BASE
- 2 cups all-purpose flour
- 2 sticks unsalted butter cold, diced
- 1 cup brown sugar
FOR THE FILLING
- 1 cup dark corn syrup
- 5 large eggs
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups pecans chopped
Instructions
FOR THE PIE BASE
- Preheat the oven to 350℉ (175℃). Spray a 12 hole muffin pan with non stick cooking spray.
- In a large bowl add the flour, diced butter, and brown sugar. Use a pastry cutter, or your fingers, to combine the butter into the flour until fine crumbs form.
- Place ¼ cup of the mixture into each muffin cup. Press down firmly, to the edge of each cup to form the pie base.
- Bake in the oven for 8 minutes. Remove and set aside.
FOR THE FILLING
- In a large bowl add the corn syrup, eggs, sugar, and vanilla. Whisk until combined. Add the pecans and stir to combine. Fill each muffin hole ¾ of the way to the top with the filling.
- Reduce the oven temperature to 275℉ (135℃), add the muffin tin back to the oven and bake for 30-35 minutes. Remove and leave to cool for 20 minutes.
- Use a butter knife to release each pie from around the edges of the pan, and carefully tip the muffin tin over to get the mini pies out of the pan. Serve warm!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
