Mini Pecan Pies are bite-sized fall desserts perfect for serving at any gathering! The fall flavors are especially delicious at Thanksgiving, Christmas, and other fall and winter parties. You can make them ahead of time, and then warm them up just before you're ready to serve!
This recipe for Mini Pecan Pies was first published on November 15, 2013. It has been updated with new photos, an upgraded recipe, and all new cooking tips as of October 23, 2021.
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I love bite-sized food at holiday parties and dinners, don't you? Bite-size appetizers and desserts make it easy to taste several different dishes. And, it's easier to mix and mingle with a plate of small bites versus a large piece of pie.
I've been making these mini pecan pies for holiday gatherings with my family for several years. They're always a hit!
These mini pecan pies go quickly, so you may even want to make a second batch: one for your guests, and one for you!
These little desserts are sweet and nutty, easy to make, and sure to be one of your favorite fall dessert recipes too.
One of the Recipes in My Latest Cookbook!
A version of this recipe is also in my newest cookbook, The Super Easy Teen Baking Cookbook. You'll find it on page 94. The cookbook is perfect for teens ages 12 to 18 and includes kitchen safety tips, baking tips, and 60 sweet and savory step-by-step recipes that teens can bake all on their own!
Kitchen Tools and Equipment
Round biscuit cutter/cookie cutter/pastry cutter - you'll need a 2-½ to 3-inch round biscuit cutter or cookie cutter to cut dough circles for each mini pie
Mini Muffin Pan - any standard 24-cup mini muffin pan will work
Liquid measuring cups - measure your liquids accurately by using a liquid measuring cup instead of dry ingredient measuring cups
Measuring cups and spoons - then use standard measuring cups and measuring spoons for the dry ingredients
Ingredients
Pie crust - you can make your own homemade pie dough, but for this recipe, I used refrigerated pie crust. Makes this recipe so much faster and easier!
Light brown sugar - be sure to pack the brown sugar into the measuring cup when you measure it to ensure you are measuring correctly.
Egg + egg white - these help bind the filling ingredients together.
Vanilla - use pure vanilla extract if you can. It costs a bit more than imitation vanilla, but the taste is FAR superior. Using pure vanilla extract is what gives most baked goods that lovely fresh professional bakery aroma.
Salt - the recipe calls for standard table salt. I usually use kosher salt in cooking and table salt in baking, since the measurements need to be more exact with baking.
Corn Syrup - use light corn syrup. Dark corn syrup with cause the filling to be too sticky make it harder to eat.
How to Make Mini Pecan Pies
Preheat oven to 350°F. Spray the mini muffin pan with nonstick cookspray and set aside.
Unroll the pie crust onto a cutting board. Use the cookie cutter to cut out circles. Roll the extra dough into a ball, then roll it flat again with a rolling pin and cut out more circles until you've used all of the dough. You should end up with 15 to 18 circles.
Press each dough circle into the bottom and up the sides of the prepared muffin cups to create mini pie crusts.
Sprinkle 1 to 2 Tablespoons of the chopped pecans into the center of each cup.
In a large bowl, whisk together the brown sugar, corn syrup, vanilla, egg, egg white, and salt. Spoon about 2 teaspoons filling over pecans in each muffin cup.
Place the muffin pan in the oven and bake at 350°F for 18-20 minutes, or until the centers are firm. The pastry should be just lightly brown and the filling puffed slightly. Let cool completely in the pan before removing the pies and serving.
Recipe FAQs
Store mini pecan pies in airtight containers at room temperature for up to 4 days, or in the refrigerator for up to 5 days.
You can freeze these mini pies in airtight freezer-safe containers or freezer-safe bags for up to two months. Be sure to thaw them overnight and let them come to room temperature before reheating in the oven to warm them up. You can also enjoy these at room temperature.
Yes! You can make these the day before a party. Then when you are ready to serve dinner, just pop these into a 325°F degree oven for about 7-10 minutes to warm them up and serve!
More Fall Desserts
- Pumpkin Cream Cheese Rolls
- Apple Pie Bars
- Pumpkin Cheesecake Bars with Gingersnap Crust
- Apple Cinnamon Donuts
- Mini Brownie Bites with Eggnog Whipped Cream
Mini Pecan Pies
Equipment
Ingredients
- non-stick cooking spray
- 1 refrigerated pie crust, at room temperature
Pecan Pie Filling
- 1½ cups finely chopped pecans
- ½ cup packed light brown sugar
- ⅓ cup light corn syrup
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1 egg white
- ¼ teaspoon table salt
Instructions
- Preheat oven to 350°F. Spray the mini muffin pan with nonstick cookspray and set aside.
- Unroll the pie crust onto a cutting board. Use the cookie cutter to cut out circles. Roll the extra dough into a ball, then roll it flat again with a rolling pin and cut out more circles until you've used all of the dough. You should end up with 15 to 18 circles.
- Press each dough circle into the bottom and up the sides of the prepared muffin cups to create mini pie crusts.
- Sprinkle 1 to 2 Tablespoons of the chopped pecans into the center of each cup.
- In a large bowl, whisk together the brown sugar, corn syrup, vanilla, egg, egg white, and salt. Spoon about 2 teaspoons filling over pecans in each muffin cup.
- Place the muffin pan in the oven and bake at 350°F for 18-20 minutes, or until the centers are firm. The pastry should be just lightly brown and the filling puffed slightly. Let cool completely in the pan before removing the pies and serving.
Yvonne @ Dress This Nest says
Could those be any cuter? I love pies, but I have never made a MINI pie. So perfect!
Leah says
Yum! these look delish and so cute - i love all foods mini sized :)
Marlynn Jayme Schotland says
Yvonne - thanks! You should try - they are great for parties ;)
Marlynn Jayme Schotland says
Leah - I LOVE all foods mini sized too! I wanted to do a cookbook with all mini foods, but alas, there are already so many out on the market.
Pech says
Your measuring cups/spoons are adorable!!! I love mini pecan pie- I feel a lot less guilty than having a slice of pie! Did you detect any difference in flavor from the grapeseed oil?
Marlynn Jayme Schotland says
Thanks Pech! They're DeMarle magnetic measuring spoons, and I love them! You know, that's a good question. The pecan tasted slightly more prominent, but I think that was from my grinding the pecans finer this time instead of just giving them a rough chop. I'm not sure the grapeseed oil did that... but maybe?
stephanie says
Oh my gosh these look delicious!!
Marlynn Jayme Schotland says
Thanks, Stephanie! If you try the recipe, do let me know!
Amanda says
Love this idea. However your instructions call to mix cream cheese, BUTTER and milk.... You don't list how much butter to add... I was hoping to make these today but won't be able to. SO SAD!!
Marlynn Jayme Schotland says
Oh THANK YOU Amanda for pointing that out! I have added it to the list above. It's 2 tablespoons of butter. You can always email me at info -at- urbanblisslife -dot- com or use the contact form on the site if you have any questions :) Enjoy!
Amanda says
Thank-you!! I just finished making them and OMG!! SO good! Thanks-you again!
Marlynn Jayme Schotland says
SO glad to hear that, Amanda! Thanks for trying the recipe! You can see why these are my Go-To holiday desserts, right? :) Enjoy the mini pecan pies!
Colleen says
Pecan Pie is one of my favorites, and these mini pies are so cute! These will be perfect for Thanksgiving!
Jyoti Behrani says
Great recipe! I just made it and my family devoured it. Definitely making this again!
Mahy says
Ah, these will be perfect at my next party - yum!
Denay DeGuzman says
I've already made 2 batches of these cute mini pecan pies. They're so delicious! I've also shared your recipe with a friend.
Biana says
These pecan pies look adorable! A great dessert for Thanksgiving.