Mini Pecan Pies with Flaky Crust and Gooey Filling

Mini pecan pies are proof that size doesn’t matter—flavor does. These bite-sized powerhouses pack all the richness of a classic pecan pie into a buttery, hand-held shell that’s flaky, gooey, and gone before you know it. They’re the kind of treat that hits hard in one bite—sweet, crunchy, and unapologetically Southern.

The first time I made mini pecan pies, I did it to avoid the whole slicing mess of a full pie. You know the struggle: crusts cracking, filling oozing, someone getting the tiny corner piece. These solve all that. No forks. No plates. Just grab-and-go dessert glory. Perfect for parties, potlucks, or feeding a horde of pie-hungry relatives during the holidays.

What makes these stand out? It’s the ratio. More crust. More edge. More of that sweet, sticky center with just enough toasted pecans to balance the sugar rush. They bake faster, cool quicker, and taste like something your grandma would’ve made—if she had a mini muffin tin and no patience for formalities.

This recipe delivers everything you love about pecan pie—gooey center, caramelized topping, and flaky shell—in a format that fits in your palm.

Why You’ll Love This Recipe

• Perfect portion control (or not)—each one is a two-bite indulgence
• Flaky crust + gooey pecan filling in every mini pie
• Great for parties, gift boxes, or holiday dessert spreads
• Freezer-friendly and travel-ready
• Classic Southern flavor in a portable form

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and cubed
• 3–5 tablespoons ice water

Or use pre-made pie dough for a shortcut.

For the Filling:

• 2/3 cup light corn syrup
• 2/3 cup packed brown sugar
• 2 large eggs
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup chopped pecans (toasted)

Instructions

Make the Dough:

1. In a bowl, mix flour and salt. Cut in cold butter with a pastry cutter or fingers until crumbly.
2. Add ice water a tablespoon at a time until dough comes together.
3. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
4. Roll out on a floured surface to 1/8-inch thick. Use a 3-inch cutter to punch out rounds.
5. Press each dough circle into a mini muffin tin, shaping it up the sides. Chill while making the filling.

1.    Make the Filling:

   1. Preheat oven to 350°F (175°C).
   2. In a bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
   3. Stir in chopped, toasted pecans.

   Assemble and Bake:

   1. Spoon filling into each mini crust, about 2/3 full. Don’t overfill—they puff while baking.
   2. Bake for 22–25 minutes or until the tops are golden and the centers are just set.
   3. Let cool in the tin for 10 minutes, then gently twist to remove and cool completely on a wire rack.

   Tips & Variations

   • Use pre-made pie dough if you’re in a hurry—still delicious.
   • Add bourbon (1 tbsp) to the filling for extra warmth.
   • Top with whole pecan halves before baking for a polished look.
   • Swap corn syrup with maple syrup for a richer, earthier flavor.
   • Dust with powdered sugar once cooled for a bakery-style finish.