Mini Pecan Pies Recipe

5 Min Read

Get ready to indulge in the perfect bite-sized treat with these Mini Pecan Pies! Whether you’re hosting a holiday gathering or simply craving a sweet snack, these miniature pies are sure to satisfy your sweet tooth.

With a buttery crust and a rich, gooey pecan filling, each bite is a delightful explosion of flavor.

Plus, their small size makes them perfect for sharing or enjoying on the go.

So, gather your ingredients and let’s bake up a batch of these irresistible Mini Pecan Pies together!


For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and diced
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 2-3 tbsp ice water

For the Pecan Filling:

  • 1 cup pecan halves
  • 1/2 cup light corn syrup
  • 1/4 cup brown sugar
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 large egg, beaten


Prepare the Crust:

In a food processor, pulse together the flour, sugar, and salt until combined.

Add the cold diced butter and pulse until the mixture resembles coarse crumbs.

Gradually add the ice water, 1 tablespoon at a time, and pulse until the dough comes together.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven:

Preheat your oven to 350°F (175°C) and grease a mini muffin pan.

Make the Pecan Filling:

In a mixing bowl, combine the corn syrup, brown sugar, melted butter, vanilla extract, salt, and beaten egg.

Stir in the pecan halves until they are evenly coated with the mixture.

Roll Out the Dough:

On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick.

Using a round cookie cutter or a drinking glass, cut out circles of dough slightly larger than the cavities of the mini muffin pan.

Assemble the Mini Pecan Pies:

Press each circle of dough into the cavities of the greased mini muffin pan, forming a mini pie crust.

Fill each crust with a spoonful of the pecan filling, making sure not to overfill.

Bake the Pies:

Place the mini muffin pan in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and the filling is set.

Cool and Serve:

Remove the mini pecan pies from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Serve warm or at room temperature, and enjoy!

Nutritional Facts

  • Calories: Approximately 150 per mini pecan pie
  • Fat: Approximately 10g per mini pecan pie
  • Carbohydrates: Approximately 15g per mini pecan pie
  • Protein: Approximately 2g per mini pecan pie


1. Can I use store-bought pie crust for these mini pecan pies?

Yes, you can use store-bought pie crust if you’re short on time. Simply roll out the dough and cut it into circles to fit the mini muffin pan.

2. Can I use chopped pecans instead of pecan halves?

Certainly! Chopped pecans will work just as well in this recipe. Feel free to use whichever you prefer or have on hand.

3. How should I store leftover mini pecan pies?

Store any leftover mini pecan pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for longer storage.

4. Can I make these mini pecan pies ahead of time?

Yes, you can prepare the dough and filling ahead of time and assemble the mini pecan pies just before baking. Alternatively, you can bake them ahead of time and reheat them in the oven before serving.

5. Can I add chocolate chips to the pecan filling?

Absolutely! Feel free to customize the pecan filling by adding chocolate chips or other mix-ins for added flavor and texture.

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