You know how there’s always that one dessert on the table that disappears first? These Mini Pecan Pies are one of them. They’re tiny enough to feel guilt-free, but rich enough that every bite tastes like you meant to treat yourself. The best part? You still get that buttery, flaky crust and gooey pecan filling we all love, just without the wait for slicing and serving.
I like to think of them as the shortcut hero of fall desserts, the kind of thing you bring to a gathering and instantly become “that friend who always brings the good stuff.” Whether you’re stacking them on a pretty plate for Thanksgiving treats or sneaking one warm from the tray on a Tuesday night, these little pies never let you down.
If you love little pies, don’t miss the mini pumpkin pies, same bite-sized magic, just a twist of fall spice.
For the full-sized, traditional experience, check out my pecan pie recipe, all the gooey, nutty goodness in one perfect pie.
Why You’ll Adore These Mini Pecan Pies
Quick win, big reward: Tiny pies, big smiles. They look fancy, taste decadent, but are surprisingly simple to make.
Perfect for sharing (or not): Whether it’s Thanksgiving treats or a cozy night in, they disappear fast, so maybe make a double batch.
Friendly baking vibes: No intimidating steps, no long waits. Just simple, happy baking that leaves you feeling proud (and hungry!).
Kid- and adult-approved: Tiny pies that everyone can pick up, devour, and smile over.
Portable happiness: Perfect for lunchboxes, picnics, or a sweet desk treat, you don’t need a plate to enjoy them.
Gifting made easy: Wrap a few in parchment or a small box, instant thoughtful gift without extra effort.
The Ingredients You’ll Need
- Pie crusts: I recommend using buttery crusts for that perfect flaky texture that holds all the filling.
- Eggs: It’s best if they’re at room temperature so the filling sets smooth and creamy.
- Light brown sugar: Always pick a rich, molasses-y one for that deep caramel flavor.
- Dark corn syrup: It’s best if you add this for that classic, glossy, gooey consistency.
- Unsalted butter: I recommend melting it slightly to make the filling extra silky.
- Vanilla: Always choose real vanilla for the best flavor in every bite.
- Cinnamon: I add just a pinch for a cozy, subtle spice that complements the pecans.
- Salt: It’s best if you add a little to make all the flavors pop.
- Chopped pecans: I always toast them lightly for maximum crunch and nutty flavor.
How to Make Mini Pecan Pies
Step 1: Warm up the oven & prep your pan
Preheat your oven to 350°F (175°C). While it’s heating, lightly spray your muffin tin. I always like to do this first so I can focus on the fun part, pressing the crusts, without rushing.
Step 2: Roll & cut your crusts
Take your cold pie crusts and roll them gently, just a tiny bit to even them out. I recommend using a 3 ½–4 inch cutter. Don’t stress if the edges aren’t perfect; rustic always wins in taste and personality. Re-roll the leftover pieces so every bit of dough gets used.
Step 3: Mix the filling
Crack your eggs into a bowl and whisk them lightly, no need to get fancy, just until smooth. Then, toss in light brown sugar, granulated sugar, melted butter, vanilla, a pinch of cinnamon, and salt. I like to whisk until everything looks shiny and combined. Pro tip: scraping the sides of the bowl a couple of times helps make sure no sugar lumps sneak in.
Step 4: Toast & fold in pecans
You can toast the chopped pecans for a few minutes in a dry pan, this step is optional, but it brings out a deeper, nuttier flavor that’s unforgettable. Then fold them gently into your filling so every spoonful gets a little crunch.
Step 5: Fill your crusts
Spoon about 1 ½ tablespoons of the filling into each crust. Here’s a trick: don’t overfill, but leave a tiny bit of space at the top, the filling will puff up as it bakes. It gives that perfect, slightly domed look.
Step 6: Bake & watch the magic happen
Bake for around 30 minutes. You’ll notice the filling rise like it’s showing off, don’t worry, it will settle as it cools. If the edges start browning too fast, loosely cover with foil for the last 5–7 minutes.
Step 7: Cool & enjoy your little wins
Give them a few minutes to cool, then carefully take them out and admire. These are perfect warm, at room temp, or even slightly chilled.
Mistakes to Avoid
Overworking the crust: Rolling too much makes it tough instead of flaky. Gently press it into the pan and let it do its thing.
Skipping room temp eggs: Cold eggs can make the filling lumpy or uneven. Take a few minutes to let them warm up, it’s a tiny step that makes a big difference.
Rushing the cooling: Trying to remove them too soon can make them fall apart. Give them time to settle, and you’ll get perfectly shaped minis every time.
Skipping a quick pan spray: Muffin tins are tricky, one little sticky pie can ruin the look. A light spray keeps them popping out effortlessly.
What to Serve With Mini Pecan Pies
- Maple whipped cream – Adds a sweet, autumn-y cloud that hugs the pecan filling.
- Warm chai latte – Spicy, cozy, and a perfect match for the nutty, caramel flavors.
- Salted caramel drizzle – Enhances the gooey filling without overpowering it
- Toasted pecan ice cream – Double up on pecan love for a decadent pairing.
- Soft baked apple slices – A subtle fruity side that complements the sweet richness.
- A sprinkle of sea salt on top – Tiny touch, big flavor, makes every bite pop.
Storing Your Mini Pecan Pies
Room temperature: Keep them in an airtight container for up to 2 days, perfect if you’re serving them soon.
Refrigerator: Store in an airtight container for up to 5 days; the filling stays creamy and the crust holds its shape.
Freezer: Freeze individually on a tray first, then transfer to a container. Lasts up to 2 months. Tip: thaw at room temp or warm slightly for that fresh-baked vibe.
More Delicious Recipe to Try
Mini Pecan Pies
Ingredients
- 1 cup chopped pecans
- 1 cup light brown sugar
- ½ cup dark corn syrup
- 3 tablespoons unsalted butter melted
- 2 large eggs plus 1 extra yolk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 2 cold pie crusts store-bought or homemade
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray your muffin tin so the pies come out easily. Getting this step done first makes the rest of the process smooth and stress-free.
- Roll out your cold pie crusts just enough to even them out, then use a 3 ½–4 inch cutter to make rounds. Press each circle gently into the muffin cups. Re-roll any leftover dough to make more crusts; nothing should go to waste.
- Beat the eggs lightly, then stir in brown sugar, white sugar, butter, vanilla, cinnamon, and salt. Whisk until the mixture looks glossy and fully combined. Scraping the sides occasionally ensures everything is well mixed.
- Optional but highly recommended: toast your chopped pecans in a dry pan for a few minutes to bring out a deeper flavor. Fold them into the filling so every bite has a satisfying nutty crunch.
- Spoon about 1 ½ tablespoons of filling into each crust. Leave a little space at the top so the filling can rise as it bakes, creating a slightly domed, bakery-style look.
- Bake for around 30 minutes. The filling will puff up during baking and then settle as it cools, this is normal. If the edges start browning too quickly, cover the pan loosely with foil for the final few minutes.
- Give the pies time to rest in the pan before lifting them out. Enjoy!
Notes
- A dash of coarse sugar on top gives both crunch and a pretty finish.
- Rotate the pan halfway, ensuring all pies bake evenly, especially in older ovens.
