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    Urban Bliss Life » All Recipes » Fall Recipes » Mini Pecan Pies

    Published: November 15, 2013 / Updated: November 3, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Mini Pecan Pies

    17 shares
    Jump to Recipe Print Recipe

    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 this mini pecan pie recipe 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.

    mini pecan pies centered on a plate

    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 pecan pie bites go quickly, so you may even want to make a second batch: one for your guests, and one for you!

    Jump to:
    • 📺 As seen on The Drew Barrymore Show
    • 🥧 Ingredients
    • ✅ Step-by-step instructions
    • 👩🏻‍🍳 Recipe FAQs
    • 📚 Super Easy Teen Baking Cookbook
    • 🍳 Kitchen Tools and Equipment
    • 🥧 More fall dessert recipes
    • Mini Pecan Pies

    📺 As seen on The Drew Barrymore Show

    Marlynn Schotland on Drew Barrymore Show making Mini Pecan Pies.

    This recipe for mini pecan pies was featured on The Drew Barrymore Show! I was thrilled to share these delicious mini pies on her show!

    You can watch the full segment online.

    🥧 Ingredients

    ingredients to make mini pecan pies

    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.

    ✅ Step-by-step instructions

    Preheat oven to 350°F. Spray the mini muffin pan with nonstick cookspray and set aside.

    cookie cutter cutting out circles for mini pecan pies
    pushing dough into mini muffin pan
    1. 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.

    2. Press each dough circle into the bottom and up the sides of the prepared muffin cups to create mini pie crusts.

    adding pecans into dough
    pecans into dough in mini muffin pan

    3. Sprinkle 1 to 2 Tablespoons of the chopped pecans into the center of each cup.

    sugar and eggs for mini pecan pies
    whisking ingredients for mini pecan pies

    4. 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.

    mini pecan pies in muffin pan

    5. 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

    How do you store pecan pie?

    Store mini pecan pies in airtight containers at room temperature for up to 4 days, or in the refrigerator for up to 5 days.

    Can I freeze these mini pecan pies?

    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. 

    Can I make these ahead of time?

    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!

    Are these the same as pecan tassies?

    Sometimes you'll see a mini pecan pie referred to as a pecan tassie. The word "tassie" is Scottish and means little cup or glass.
    Whether you call them pecan tassies or mini pecan pies, these little desserts are sweet and nutty, easy to make, and sure to be one of your favorite fall dessert recipes too!

    📚 Super Easy Teen Baking 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

    Ready to make this recipe for mini pecan pies? Here's what you'll need.

    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

    🥧 More fall dessert recipes

    Check out our full collection of fall recipes and dessert recipes! Or try one of these fall dessert recipes:

    • stack of apple pie bars on a light blue cake pedestal
      Apple Pie Bars
    • right half ogf Chocolate Bourbon Pecan Pie
      Chocolate Bourbon Pecan Pie
    • pumpkin cheesecake bars on a white cake stand with kitchen towel
      Pumpkin Cheesecake Bars with Gingersnap Crust
    • pumpkin cream cheese roll on a white platter
      Pumpkin Cream Cheese Roll

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    several mini pecan pies on a plate.

    Mini Pecan Pies

    5 from 7 votes
    Prep Time: 15 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 35 minutes mins
    Recipe by Marlynn Schotland
    These crunchy, sweet, nutty two-bite treats are delicious fall desserts. Perfect for holiday parties!
    Servings: 18 mini pies
    Calories: 146kcal
    PRINT PIN RATE

    Equipment

    • Mini muffin pan

    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.

    Notes

    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 also 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. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 146kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 83mg | Potassium: 58mg | Fiber: 1g | Sugar: 11g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Reader Interactions

      Comments

      1. Biana says

        October 24, 2021 at 9:43 pm

        5 stars
        These pecan pies look adorable! A great dessert for Thanksgiving.

        Reply
      2. Denay DeGuzman says

        October 24, 2021 at 7:37 pm

        5 stars
        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.

        Reply
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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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