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, then again April 13, 2024.
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 (also known as pecan tassies) 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!
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📺 As seen on The Drew Barrymore Show
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. It’s also featured on the show’s Pro Tips from Pro Chefs page.
❤️ Why you’ll love these mini pecan pies
This easy recipe makes the most delicious mini desserts for the holiday season – and beyond!
- Good things come in small packages – This recipe transforms a classic pecan pie into mini form. These mini pecan pie bites are great to serve at parties and holiday gatherings.
- Layers of deliciousness – With a flaky crust, crunchy pecan pie filling, every bite of these cute little pies has layers of flavor.
- Easy to make – This is as easy to make as a traditional pecan pie recipe. I’m including step-by-step photos below to help you out.
- Make-ahead dessert – You can make these mini pecan pies up to a day in advance, refrigerate, and serve either at room temperature or heated up.
🥧 Ingredient notes
- Pie crust – you can make your own homemade pie crust, but for this recipe, I used refrigerated store-bought 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 – A full egg with egg yolk plus a second egg with just the egg white will 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 tin with nonstick cookspray and set aside.
- Unroll the pie dough 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 the circles of dough into the bottom of the mini muffin pan cups and up the sides of the pan to create mini pie crusts.
3. Sprinkle 1 to 2 Tablespoons of the chopped pecans into the center of each cup.
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.
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
Store mini pecan pies in an airtight container 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!
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!
🍽️ Serving ideas
Serve these little bite-sized pies on their own, or with a scoop of vanilla ice cream on the side.
If you’re making this for Thanksgiving, make it a full holiday feast with a Spatchcock Turkey or Air Fryer Turkey Tenderloin, Instant Pot Garlic Mashed Potatoes or Whipped Sweet Potatoes, Instant Pot Green Beans, Arugula and Pear Salad.
Other delicious dessert recipes to serve with it: Cinnamon Pie, Pumpkin Pie Cake Roll, and Chocolate Bourbon Pecan Pie.
📚 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 2-1/2 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:
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!
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These pecan pies look adorable! A great dessert for Thanksgiving.