User Reviews/Comments
Carla J. (Savannah, GA):
“Made these for my office holiday party—gone in 20 minutes. Everyone asked for the recipe.”
Wes T. (Dallas, TX):
“I added bourbon and topped with a pecan half. Looked pro and tasted amazing.”
Emma L. (Boise, ID):
“Perfect size for my Thanksgiving dessert board. I made 48 and they all disappeared.”
FAQs
Can I make mini pecan pies ahead of time?
Yes! Store them in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days.
Can I freeze mini pecan pies?
Absolutely. Let them cool completely, wrap tightly, and freeze for up to 2 months. Thaw at room temp or warm in a low oven.
Do I have to use corn syrup?
Nope. Maple syrup or golden syrup works well and adds extra depth.
How do I prevent the filling from bubbling over?
Don’t overfill. Stick to about 2/3 full in each crust.
Can I make this with store-bought crust?
Yes, and it works beautifully. Just roll it out and cut your circles.
Can I use silicone or non-stick mini muffin pans?
Yes, just make sure to grease them well or use a non-stick spray to help with release.
Conclusion
Mini pecan pies are bite-sized bliss. All the flavor and nostalgia of a full pie, but in a form that fits in your fingers and doesn’t require a fork. They’re rich, buttery, and downright addictive. Make them once, and they’ll become a staple at every holiday and family get-together.
These little guys bring big pie energy, without the big pie hassle.
And if you want to dive deeper into the history of the classic that inspired this recipe, check out the Wikipedia article on pecan pie.
Now go fire up that oven—because once you taste these, full-size pies just won’t cut it anymore.
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:
In a bowl, mix flour and salt. Cut in cold butter with a pastry cutter or fingers until crumbly.
Add ice water a tablespoon at a time until dough comes together.
Form into a disk, wrap in plastic, and chill for at least 30 minutes.
Roll out on a floured surface to 1/8-inch thick. Use a 3-inch cutter to punch out rounds.
Press each dough circle into a mini muffin tin, shaping it up the sides. Chill while making the filling.
Make the Filling:
Preheat oven to 350°F (175°C).
In a bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
Stir in chopped, toasted pecans.
Assemble and Bake:
Spoon filling into each mini crust, about 2/3 full. Don’t overfill—they puff while baking.
Bake for 22–25 minutes or until the tops are golden and the centers are just set.
Let cool in the tin for 10 minutes, then gently twist to remove and cool completely on a wire rack.
