If you’re searching for a sweet treat that’s a guaranteed crowd-pleaser, look no further than Mini Pecan Pies! These delightful little bites pack all the rich, buttery flavor of a classic pecan pie into a perfectly portioned, hand-held dessert. With a golden, flaky crust and a gooey, nutty filling, they’re simple enough for a weekday indulgence but elegant enough for any special occasion. Whether you’re planning a holiday spread or just want to brighten up your afternoon coffee break, these mini pies are sure to win hearts and disappear fast.
Ingredients You’ll Need
You don’t need a mile-long shopping list to create these Mini Pecan Pies—just a handful of pantry staples and a few baking basics. Each ingredient truly shines and plays a special part in the final flavor and texture, so don’t underestimate the power of simple, quality components!
- Refrigerated pie crusts: These save time and guarantee a tender, flaky shell every time—no rolling pin stress required.
- Chopped pecans: The star of the show, adding crunch, nuttiness, and that signature pecan pie taste.
- Light corn syrup: This keeps the filling gooey and sweet, binding all the ingredients together for that classic pecan pie texture.
- Brown sugar: Gives a deep, caramel-like sweetness that complements the pecans beautifully.
- Large eggs: Help set the filling and provide structure, so your pies hold their shape.
- Unsalted butter (melted): Adds richness and a silky mouthfeel to the filling.
- Vanilla extract: Just a splash brings warmth and complexity to the flavor profile.
- Salt: A tiny pinch balances the sweetness and enhances all the other flavors.
- Pecan halves (optional): The perfect finishing touch, making each mini pie look as good as it tastes.
How to Make Mini Pecan Pies
Step 1: Prep the Pie Crusts
Preheat your oven to 350°F. Roll out the refrigerated pie crusts on a lightly floured surface, then grab a 3-inch round cutter and punch out as many circles as you can. Gently press each round into the cups of a mini muffin pan to create adorable, bite-sized pie shells. If you have scraps, gather and reroll them—you should end up with about 24 crusts. For easy removal later, consider lightly greasing your pan or using mini paper liners.
Step 2: Make the Pecan Filling
In a mixing bowl, combine the light corn syrup, packed brown sugar, eggs, melted butter, vanilla extract, and salt. Whisk everything together until the mixture is completely smooth and glossy—this is your delicious, gooey filling base. Fold in the chopped pecans, making sure they’re evenly distributed throughout.
Step 3: Fill the Mini Pie Shells
With a spoon (or a small cookie scoop if you have one), carefully fill each mini crust about three-quarters full with the pecan filling mixture. The filling will puff slightly as it bakes, so don’t overfill. If you want to make them extra special, gently press a whole pecan half on top of each pie.
Step 4: Bake to Golden Perfection
Pop the pan into your preheated oven and bake for 20 to 25 minutes. You’ll know the Mini Pecan Pies are ready when the filling is set and the crusts are a beautiful golden brown. The kitchen will smell heavenly! Allow the pies to cool in the pan for about 10 to 15 minutes before transferring them to a wire rack to cool completely.
Step 5: Cool and Enjoy
Letting the pies cool completely is key—this helps the filling firm up and makes them easier to handle. Once cooled, they’re ready to serve, share, or sneak straight from the baking rack. Get ready for rave reviews!
How to Serve Mini Pecan Pies
Garnishes
A simple pecan half on top is classic, but you can get creative! Try a light dusting of powdered sugar for a snowy effect, or a drizzle of melted chocolate for extra decadence. A tiny dollop of whipped cream just before serving adds a playful and creamy finish—perfect for any celebration.
Side Dishes
Mini Pecan Pies are lovely all on their own, but they really shine alongside a scoop of vanilla ice cream or a swirl of cinnamon whipped cream. For a festive dessert buffet, pair them with other bite-sized treats like mini cheesecakes or fruit tartlets to offer something for everyone.
Creative Ways to Present
Present these pies on a rustic wooden board for a cozy, homey vibe, or arrange them in cupcake wrappers on a tiered dessert stand for a more elegant look. Tuck them into small gift boxes tied with ribbon for adorable edible party favors—your friends and family will be thrilled!
Make Ahead and Storage
Storing Leftovers
Leftover Mini Pecan Pies can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week. They stay fresh and delicious, making them a great option for prepping ahead of time.
Freezing
To freeze, arrange the cooled pies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep beautifully for up to three months—simply thaw at room temperature before serving.
Reheating
If you prefer your Mini Pecan Pies warm, pop them into a 300°F oven for about 5–8 minutes until just heated through. This revives their fresh-baked taste and makes the filling extra gooey—so irresistible!
FAQs
Can I make these Mini Pecan Pies ahead of time?
Absolutely! These mini pies keep well at room temperature or in the fridge, so you can bake them a day or two in advance. They’re perfect for busy holiday prep or party planning.
What can I use instead of corn syrup?
While corn syrup gives the filling its signature gooey texture, you can substitute pure maple syrup or golden syrup in a pinch. Just note that the flavor and consistency may change slightly, but they’ll still be delicious.
Can I use homemade pie crust?
Definitely! If you love making your own crust, roll it out and use it just as you would the store-bought version. It adds a lovely homemade touch and lets you customize the flavor even more.
How do I keep the pies from sticking to the pan?
Lightly greasing your mini muffin pan or using mini paper liners does the trick. If any pies are stubborn, run a thin knife around the edges to help them release easily.
Are Mini Pecan Pies suitable for freezing?
Yes, they freeze beautifully! Just be sure they’re completely cool before storing, and thaw them at room temperature for best results. It’s a great way to have a sweet treat on hand for last-minute guests.
Final Thoughts
I can’t wait for you to try these Mini Pecan Pies—they’re a little bite of happiness in every mouthful! Whether you’re baking them for a special event or just to treat yourself, they’re sure to become a new favorite. Happy baking and enjoy every sweet, nutty moment!
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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 perfect bite-sized desserts featuring a flaky crust filled with a rich, sweet pecan filling. Ideal for holiday gatherings or anytime you crave a classic American pecan pie in a convenient mini form.
Ingredients
Pie Crust
- 1 package refrigerated pie crusts (2 crusts)
Filling
- 1 cup chopped pecans
- 2/3 cup light corn syrup
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Garnish (optional)
- Whole pecan halves
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Roll out the pie crusts and use a 3-inch round cutter to cut out circles. Press each circle gently into the cups of a mini muffin pan to create small pie shells.
- Make the filling: In a mixing bowl, whisk together the light corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and well combined. Stir in the chopped pecans thoroughly.
- Fill the pies: Spoon the pecan filling evenly into each mini crust, filling about three-quarters full. If desired, top each mini pie with a whole pecan half for garnish.
- Bake: Place the mini muffin pan in the preheated oven and bake for 20 to 25 minutes, or until the filling is set and the crust is golden brown.
- Cool and remove: Allow the pies to cool in the pan for 10 to 15 minutes to set further, then carefully remove each mini pie from the muffin tin. Transfer to a wire rack and cool completely before serving.
Notes
- For easier removal of mini pies, lightly grease the muffin pan or use mini paper liners.
- These mini pecan pies freeze well; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 mini pie
- Calories: 170
- Sugar: 13g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
