I’m sharing Small Individual Pecan Pies that pack all the classic pecan pie flavors into neat single servings, plus a surprising ingredient twist you won’t expect.

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I get weirdly proud of tiny wins in the kitchen, and these mini pecan pies are one of them. They’re bite sized but bold, using prepared pie dough and pecan halves so the nutty crunch is front and center.

I love how they travel to parties with zero stress and somehow look fancier than they are, people will ask where you bought them. Call it Mini Pecan Pies In A Muffin Tin Easy if you want, or stash the idea for Thanksgiving Desserts For A Crowd, either way you’ll be glad you tried them, trust me, they vanish fast.

Ingredients

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Pie crust: flaky base; mostly carbs and fat, adds buttery structure and crunch.
Brown sugar: sweetener with molasses notes, supplies carbs and moisture, makes filling caramelized.
Light corn syrup: smooth sweetener, prevents crystallization and keeps filling glossy and gooey.
Eggs: binders that add protein, richness and help the filling set as it bakes.
Unsalted butter: adds fat, flavor and silkiness, dont overheat or you’ll lose richness.
Pecans: provide healthy fats, fiber, protein and crunch, they also lend nutty, slightly sweet taste.
Vanilla extract: small but fragrant, deepens sweetness and rounds flavors, a little goes far.

Ingredient Quantities

1 refrigerated 9 inch pie crust or about 8 oz prepared pie dough (enough for 12 mini rounds)

3/4 cup packed light brown sugar (about 165 g)

1/2 cup light corn syrup (120 ml)

2 large eggs

1/4 cup unsalted butter, melted (about 56 g)

1 tsp vanilla extract

1/4 tsp kosher salt

1 to 1 1/4 cups pecan halves or coarsely chopped pecans (about 100 to 125 g) – whatever you got works

Optional pinch ground cinnamon or a splash bourbon for flavor if you want

How to Make this

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1. Preheat oven to 350°F (175°C). Lightly grease a 12 cup muffin tin with butter or cooking spray. Roll the refrigerated pie crust on a lightly floured surface and cut about 12 rounds roughly 3 to
3.5 inches across with a glass or biscuit cutter, then gently press each round into the muffin cups up the sides. If the dough gets too soft chill the pan 10 minutes so it holds shape.

2. In a medium bowl whisk together the packed light brown sugar, light corn syrup, eggs, melted butter, vanilla extract, and kosher salt until mostly smooth. If you want add a pinch of cinnamon or a splash of bourbon for extra flavor.

3. Stir in 1 to 1 1/4 cups pecan halves or chopped pecans, saving a few whole halves to place on top for a prettier look.

4. Spoon the filling into each crust, about 2 tablespoons or until cups are about three quarters full. Dont overfill or theyll bubble over while baking.

5. If you want a prettier top, press a couple reserved pecan halves into each mini pie before baking. Tap the tin gently on the counter to pop air bubbles and level the filling.

6. Bake in the preheated oven for about 18 to 25 minutes, rotating the pan halfway, until the crust is golden and the filling is mostly set with just a slight jiggle in the center. If crust edges brown too fast loosely tent with foil.

7. Remove from oven and let the minis cool in the pan at least 30 minutes so the filling firms up. Run a thin knife around each to loosen and lift out. They set more as they cool so dont panic if centers were a little jiggly right out of the oven.

8. Serve warm or at room temperature with whipped cream or ice cream if you like. Store leftovers in an airtight container up to 3 days at room temp or up to 5 days in the fridge. Rewarm briefly in a low oven or microwave before serving.

Equipment Needed

1. Oven, preheated to 350°F
2. 12-cup muffin tin, lightly greased
3. Rolling pin, or a wine bottle in a pinch
4. 3 to 3.5 inch round cutter or wide drinking glass
5. Medium mixing bowl
6. Whisk and rubber spatula for stirring and scraping
7. Measuring cups and spoons
8. Thin knife or offset spatula and a cooling rack to loosen and cool the minis

FAQ

How many mini pecan pies does this recipe make?

You should get about 12 mini pies if you cut the 9 inch crust into 12 rounds, give or take depending on how big your cutter is and how thick you roll the dough.

Can I use chopped pecans instead of halves?

Yep, whatever you got works. Chop or leave halves, just pack about 1 to 1 1/4 cups. Toast them in a dry skillet for a few minutes first if you want more flavor, but don't burn em.

What can I use instead of light corn syrup?

Light maple syrup or golden syrup work fine in the same amount. The texture might be a tad looser and the flavor changes, but it still sets up good. I wouldn't use straight honey unless you like a stronger flavor.

How do I know when they're done baking?

The tops should look set and slightly puffed, nuts toasted, and the centers should only jiggle a little when you shake the pan. If the centers are still very liquid, bake a few more minutes. Let them cool to finish setting.

Can I make these ahead or freeze them?

Yes. Baked minis freeze up to 2 months wrapped well. Thaw in the fridge or at room temp. You can also freeze assembled unbaked minis on a tray then store in a bag, bake from frozen adding a few extra minutes.

Any tricks to prevent soggy crust or runny filling?

Chill the dough before cutting, don't overfill the shells, and if you want extra protection brush the crust with a thin layer of beaten egg and bake 4 to 6 minutes before adding filling. Also bake on a rimmed sheet in case any filling spills.

Mini Pecan Pies Recipe Substitutions and Variations

Pie crust: No refrigerated 9″ crust? Use store bought mini tart shells (ready to fill) or cut rounds from puff pastry and press into the tin, they’ll be flakier though so lightly press sides to form cups; gluten free pie dough at equal weight also works.
Light corn syrup: Best 1:1 swap is golden syrup; maple syrup or honey work too but are thinner and more flavorful, so simmer them a few minutes to reduce and thicken if you want the same texture.
Eggs: For each egg try 3 tbsp aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water) — both bind the filling but might give a slightly softer set; for a firmer vegan custard use about 1/4 cup pureed silken tofu per egg.
Pecans: Walnuts or toasted almonds give similar crunch and flavor profile, or for a nut free option use roasted sunflower seeds or pepitas — taste will change but texture stays satisfying.

Pro Tips

– Toast the pecans first in a dry skillet for a few minutes till they smell nutty, then let them cool before chopping. It makes a huge flavor difference, and chopped nuts mixed with some halves gives better texture than all halves.

– If your dough or hands warm the crust too much, chill the filled tin for 10 minutes before baking so the edges keep their shape. Pressing with the back of a spoon instead of your fingers also helps, cause fingers warm the dough fast.

– Watch the center, not the clock, to tell doneness; they should have a slight jiggle in the middle when you pull them out. Overbake and they get grainy and dry, underbake and they’ll be too runny after cooling.

– If the crust edges brown too fast, loosely tent the pan with foil partway through baking, and rotate the pan once for even color. A quick egg wash on the crust before filling will give a nicer golden sheen if you care about looks.

– Let them cool in the pan at least half an hour, longer is even better, they firm up a lot as they cool. Store in an airtight container, and rewarm gently in a low oven or short microwave bursts so the filling softens but doesnt weep.

Mini Pecan Pies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing Small Individual Pecan Pies that pack all the classic pecan pie flavors into neat single servings, plus a surprising ingredient twist you won’t expect.

Servings

servings

Calories

284

kcal

Equipment: 1. Oven, preheated to 350°F
2. 12-cup muffin tin, lightly greased
3. Rolling pin, or a wine bottle in a pinch
4. 3 to 3.5 inch round cutter or wide drinking glass
5. Medium mixing bowl
6. Whisk and rubber spatula for stirring and scraping
7. Measuring cups and spoons
8. Thin knife or offset spatula and a cooling rack to loosen and cool the minis

Ingredients

1 refrigerated 9 inch pie crust or about 8 oz prepared pie dough (enough for 12 mini rounds)
3/4 cup packed light brown sugar (about 165 g)
1/2 cup light corn syrup (120 ml)
2 large eggs
1/4 cup unsalted butter, melted (about 56 g)
1 tsp vanilla extract
1/4 tsp kosher salt
1 to 1 1/4 cups pecan halves or coarsely chopped pecans (about 100 to 125 g) – whatever you got works
Optional pinch ground cinnamon or a splash bourbon for flavor if you want

Directions

Preheat oven to 350°F (175°C). Lightly grease a 12 cup muffin tin with butter or cooking spray. Roll the refrigerated pie crust on a lightly floured surface and cut about 12 rounds roughly 3 to
5 inches across with a glass or biscuit cutter, then gently press each round into the muffin cups up the sides. If the dough gets too soft chill the pan 10 minutes so it holds shape.
In a medium bowl whisk together the packed light brown sugar, light corn syrup, eggs, melted butter, vanilla extract, and kosher salt until mostly smooth. If you want add a pinch of cinnamon or a splash of bourbon for extra flavor.
Stir in 1 to 1 1/4 cups pecan halves or chopped pecans, saving a few whole halves to place on top for a prettier look.
Spoon the filling into each crust, about 2 tablespoons or until cups are about three quarters full. Dont overfill or theyll bubble over while baking.
If you want a prettier top, press a couple reserved pecan halves into each mini pie before baking. Tap the tin gently on the counter to pop air bubbles and level the filling.
Bake in the preheated oven for about 18 to 25 minutes, rotating the pan halfway, until the crust is golden and the filling is mostly set with just a slight jiggle in the center. If crust edges brown too fast loosely tent with foil.
Remove from oven and let the minis cool in the pan at least 30 minutes so the filling firms up. Run a thin knife around each to loosen and lift out. They set more as they cool so dont panic if centers were a little jiggly right out of the oven.
Serve warm or at room temperature with whipped cream or ice cream if you like. Store leftovers in an airtight container up to 3 days at room temp or up to 5 days in the fridge. Rewarm briefly in a low oven or microwave before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.