Despite their small size, mini pecan pies pack a big flavor punch. The combination of sweet, gooey filling and crunchy pecans is irresistible. Whether you’re looking for a dessert to impress guests or just want a sweet treat for yourself, mini pecan pies are a must-try.
If you’re a fan of classic pecan pie but don’t want to commit to a full-sized pie, then mini pecan pies are the perfect solution. These bite-sized treats are just as delicious as a traditional pecan pie with the added bonus of being easy to make and portion-controlled.
Mini pecan pies are a great option for parties and gatherings, as they allow guests to indulge in a sweet treat without eating a whole slice of pie. They’re also a great option for those who want to try their hand at baking but don’t want to commit to a full-sized pie just yet.
Don’t you just love mini desserts? I sure do!
Ingredients You’ll Need
- a package of refrigerated pie crust (14.1 oz package of two Pillsbury Premade Refrigerated Pie Crusts)
- light corn syrup
- brown sugar – Light brown sugar is used in this recipe, but you can also use dark brown sugar.
- unsalted butter, melted
- large egg
- pure vanilla extract
- chopped pecans – You will only need 1/2 cup of chopped pecans.
You will also need a 12-cup regular-sized muffin tin for this recipe.
Pie Crust Preparation
I use store-bought pie crusts to make mini pecan pies. You could make a homemade pie crust if desired, but this way is a lot easier.
Carefully unroll the pie crusts onto a lightly floured surface and cut out circles of dough with a 3.5-inch biscuit cutter, round cookie cutter, or glass.
You’ll need 12 circles. You should get approximately six circles out of each pie crust.
Filling Preparation
To make the filling for your mini pecan pies, you’ll need a large mixing bowl.
Combine the corn syrup, brown sugar, melted butter, egg, and vanilla extract until combined. Add the chopped pecans and stir to combine.
Baking Process
Preheat the oven to 350º F. Generously coat a 12-count muffin tin with nonstick cooking spray.
Place a circle of dough into each cup, pressing it down gently to form a crust. Each circle should come up the sides about halfway in each muffin cup.
Spoon about one Tablespoon of the pecan pie filling into each cup, being careful not to overfill. You don’t want the filling to rise above the edges of the crust.
Bake for 25 minutes until the pecan pies are golden brown and the filling is set. Cool completely in the pan for 10 minutes before removing.
Once cooled, you can run a dull knife around the outside of the mini pies before removing them.
Serving and Storage
Serving Suggestions
Mini pecan pies are a perfect addition to any holiday dessert spread or afternoon tea. Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. These pies are also great on their own as a sweet snack.
Storage Tips
To keep your mini pies fresh, store them in an airtight container at room temperature for up to 2 days. If you want to keep them for longer, wrap them tightly in aluminum foil and store them in the freezer section of your refrigerator for up to 2 months.
When you are ready to enjoy them again, simply thaw them at room temperature for a few hours or reheat them in the oven at 350°F for 10-15 minutes.
Frequently Asked Questions
How can I make pecan pies without corn syrup?
If you want to make mini pecan pies without corn syrup, you can use alternatives such as maple syrup, honey, or agave nectar. Keep in mind that the taste and texture of the pies may differ from the classic recipe.
What is the difference between light and dark Karo syrup for pecan pies?
The difference between light and dark Karo syrup for pecan pies is the amount of molasses used in the production process. Dark Karo syrup has more molasses, which gives it a stronger flavor and darker color. Light Karo syrup is milder in taste and color.
What size muffin pan?
These little pies are baked in a regular-size muffin pan, not a mini muffin pan.
You’ll Also Love These Recipes Featuring Pecans!
- Delicious Pecan Pie Cheesecake
- Pecan Pie Cobbler
- Mini Pecan Tassies
- Pecan Pie Cheesecake Bars
- Toasted Butter Pecan Cake
- Caramel Pecan Pie
- Pecan Caramel Chocolate Turtles
Mini Pecan Pies
The combination of sweet, gooey filling and crunchy pecans is irresistible when you bite into one of these mini pecan pies.
Ingredients
- 1 (14.1 oz) package refrigerated pie crusts (Like Pillsbury)
- â…“ cup light corn syrup
- ¼ cup brown sugar
- 1 ½ Tablespoons unsalted butter, melted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350º F.
- Gently unroll the pie crust on a lightly floured surface. With a 3.5-inch cookie cutter or glass, cut out 12 circles from the two pie crusts.
- Generously coat a 12-count muffin tin with nonstick cooking spray. Place each circle of dough in a muffin cup (each circle should come up the sides about halfway in each muffin cup).
- In a large bowl, combine the corn syrup, brown sugar, melted butter, egg, and vanilla extract until combined. Stir in the chopped pecans.
- Fill each pie crust with about 1-1/2 Tablespoon of filling (the filling should not rise above the edges of the crust).
- Bake for 25 minutes or until golden brown and the filling is set.
- Cool completely in the pan for 10 minutes before removing.
Notes
To keep your mini pies fresh, store them in an airtight container at room temperature for up to 2 days. If you want to keep them for longer, wrap them tightly in aluminum foil and store them in the freezer section of your refrigerator for up to 2 months.
When you are ready to enjoy them again, simply thaw them at room temperature for a few hours or reheat them in the oven at 350°F for 10 minutes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 157Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 19mgSodium 73mgCarbohydrates 19gFiber 1gSugar 12gProtein 2g
