If you’re looking for the ultimate bite-sized dessert that brings the decadent flavor of Southern hospitality to your kitchen, these Mini Pecan Pies are about to become your next baking obsession. Tender, flaky crust meets gooey, caramel-laced filling and toasty pecans, all in a package small enough to eat with your fingers—no fork required! Whether you’re gathering with friends or enjoying a quiet coffee break, Mini Pecan Pies deliver nostalgic charm and a seriously satisfying crunch in every single mouthful.
Ingredients You’ll Need
With just a handful of classic, pantry-friendly ingredients, each thoughtfully chosen component of these Mini Pecan Pies plays a deliciously important role—whether it’s lending sweetness, richness, or that irresistible nutty flavor. Here’s what makes this recipe extra special:
- Refrigerated pie crusts: The ultimate shortcut for flaky, buttery shells without all the fuss of from-scratch pastry.
- Chopped pecans: Freshly chopped pecans add texture, warmth, and the signature crunch that makes pecan pies so addictive.
- Brown sugar, packed: Brings deep, caramel notes and a beautiful golden hue to the filling.
- Light corn syrup: Essential for achieving that perfectly gooey and glossy pecan pie filling.
- Large eggs: Eggs set the filling and bind everything together for a custardy, tender bite.
- Unsalted butter, melted: Adds rich flavor and helps the filling achieve a silky smooth, cohesive texture.
- Vanilla extract: A splash of vanilla infuses the pies with a cozy, aromatic finish.
- Salt: Just a pinch balances all the sweetness and amplifies pecan flavor.
- Cooking spray: Prevents any stubborn sticking, making it easy to pop the pies right out of the tin.
How to Make Mini Pecan Pies
Step 1: Prep the Mini Muffin Pan
Begin by heating your oven to 350°F so it’s ready for baking. Coat each cup of your mini muffin tin with a generous spritz of cooking spray—this simple step ensures those golden crusts slide out effortlessly, keeping your Mini Pecan Pies looking picture-perfect.
Step 2: Shape the Pie Crusts
On a lightly floured surface, roll out the refrigerated pie crusts until they’re slightly thinner, which helps the crusts bake up extra crisp. Use a 3-inch round cutter (or even a drinking glass) to carve out uniform circles. Gently press each circle into the wells of your prepared mini muffin pan, carefully molding them into adorable, shallow shells.
Step 3: Prepare the Filling
In a medium mixing bowl, whisk the brown sugar, light corn syrup, eggs, melted butter, vanilla extract, and salt until the mixture is silkily smooth. This blend forms the deliciously rich base for your Mini Pecan Pies, guaranteeing a gooey, caramelized center in every bite. Finally, fold in the chopped pecans until evenly distributed.
Step 4: Assemble the Mini Pecan Pies
Fill each pie crust shell with about a tablespoon of the luscious pecan mixture, taking extra care not to overfill so the filling doesn’t bubble over. Spreading the pecans across the surface ensures every pie is packed with texture and flavor.
Step 5: Bake and Cool
Slide your pan into the oven and bake for 22 to 25 minutes, or until the filling is set and the crusts are beautifully golden brown. Allow the pies to cool in the pan for about 10 minutes—this helps them firm up to the perfect consistency—before carefully transferring them to a wire rack to cool completely. Resist the urge to sneak one hot out of the pan; patience is rewarded with the ultimate bite!
How to Serve Mini Pecan Pies
Garnishes
While these Mini Pecan Pies are flavorful gems all on their own, dress them up for a special occasion with a dollop of freshly whipped cream, a drizzle of caramel sauce, or a sprinkle of flaky sea salt to contrast the sweetness. For a festive look, garnish with a whole toasted pecan on top of each pie just before serving.
Side Dishes
Balance the richness of the pies with something light and refreshing, like a bowl of fresh berries or simple vanilla bean ice cream. If you’re serving these at a party or holiday feast, pair them with a hot cup of coffee or spiced tea for the ultimate cozy combo.
Creative Ways to Present
For parties, arrange the Mini Pecan Pies on a tiered platter or tuck each into a decorative cupcake wrapper for an elegant touch. For gift-giving, box up a few pies in a rustic bakery box tied with ribbon, or create a dessert board with an assortment of mini treats to really wow your guests.
Make Ahead and Storage
Storing Leftovers
Once your Mini Pecan Pies have cooled completely, store them in an airtight container at room temperature for up to two days. If you need to keep them longer, refrigerate; they’ll stay fresh and gooey for up to a week.
Freezing
These delightful pies are a dream for advance prep! Simply arrange completely cooled pies in a single layer on a baking sheet, freeze until solid, and then transfer to a zip-top freezer bag. They’ll keep their flavor and texture for up to two months, making them perfect for unexpected guests or last-minute holiday gatherings.
Reheating
To enjoy your Mini Pecan Pies warm, preheat your oven to 300°F and bake them straight from the fridge or freezer for about 5-8 minutes. This revives their crisp crust and gooey centers—just like freshly baked!
FAQs
Can I use homemade pie crust instead of store-bought?
Absolutely! If you have a favorite pie dough recipe, it will work beautifully here. Just roll it thin so each shell bakes up perfectly crisp.
Can I substitute dark corn syrup for light corn syrup?
Yes, dark corn syrup adds a deeper, more robust flavor, giving your Mini Pecan Pies a slightly richer color and molasses undertone. Feel free to use what you have on hand!
What if I don’t have a mini muffin pan?
No mini muffin pan? You can use a regular muffin tin for slightly larger pies, though you may need to adjust the baking time. They’ll still be adorable and just as delicious.
How can I make Mini Pecan Pies gluten free?
Just swap the standard pie crusts for your favorite gluten-free pie dough or use certified gluten-free mini phyllo shells for a simple gluten-free version.
Can I add flavors like cinnamon or bourbon?
Definitely! A pinch of cinnamon or a splash of bourbon stirred into the filling can add wonderful warmth and complexity to your pies, making them truly unforgettable.
Final Thoughts
These Mini Pecan Pies are little bites of happiness, guaranteed to bring a smile to anyone lucky enough to snag one. I hope you love making them as much as I do—don’t be surprised if they disappear faster than you can bake a second batch!
Print
Mini Pecan Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These mini pecan pies are the perfect bite-size treats for any occasion. With a buttery crust and a sweet, nutty filling, they are sure to be a hit at your next gathering.
Ingredients
For the Crust:
- 1 package refrigerated pie crusts (2 crusts), softened
For the Filling:
- 1 cup chopped pecans
- 2/3 cup brown sugar, packed
- 2/3 cup light corn syrup
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350°F. Spray a mini muffin pan with cooking spray.
- Prepare the crust: Roll out the pie crusts on a lightly floured surface and use a 3-inch round cutter to cut out circles. Press each circle into the mini muffin cups to form shells.
- Make the filling: Whisk together brown sugar, corn syrup, eggs, melted butter, vanilla, and salt in a bowl. Stir in chopped pecans.
- Fill the cups: Spoon about 1 tablespoon of the pecan mixture into each crust-lined cup.
- Bake: Bake for 22–25 minutes until set and golden. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- These freeze well for up to 2 months.
- Add a pinch of cinnamon or bourbon for extra flavor.
- You can use mini phyllo shells as a shortcut.
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