Mini Pecan Pies

Why You’ll Love This Mini Pecan Pies Recipe

• Simple Ingredients: This recipe uses simple, basic baking ingredients.
• Easy: It’s an easy recipe that only takes about an hour from start to finish.
• Classic Flavor: These mini pecan pies have the same sweet, custardy filling and pecan topping as classic pecan pies.
• Great for Parties: These mini pies are perfect for parties at any time of year, especially holiday gatherings.

Ingredients

For the Crust

• Butter: Butter adds fat and richness to the shortbread crust.
• Brown Sugar: Brown sugar gives the crust its sweetness and a deep brown color when baked.

For the Filling

• Eggs: Eggs make the base of the sweet pecan custard filling.
• Dark Corn Syrup: Dark corn syrup adds the signature, super-sweet flavor and a deep color to the filling.
• Chopped Pecans: Chopped pecans add the earthy flavor and crunch we love in pecan pies.

See the recipe card at the end of the post for a full list of ingredients and their exact quantities.

Flavor Variations

• Corn Syrup: Light corn syrup will work in this recipe. The flavor just won’t be quite as deep.
• Gluten-Free: Use 1:1 gluten-free flour for a gluten-free version of this recipe.
• Dairy-Free: You can use plant-based butter to create a dairy-free version of this recipe.

How to Make This Mini Pecan Pie Recipe

For the Crust

1: Preheat the oven to 350 degrees, and lightly spray a (2) 12 cup muffin tin(s) or mini cake tin.

2: Combine the flour and brown sugar in a medium mixing bowl. Then, Cut the butter into the mixture until it resembles coarse crumbs.

3: Press the mixture evenly into a prepared muffin pan and bake until golden.

For the Filling

1: Whisk all the filling ingredients except the salt in a bowl while the crust is baking. Then, stir in the pecans.

2: Divide the pecan mixture evenly between the crusts.

3: Reduce the temperature to 275 degrees and bake the pies until the filling is set.

4: Cool the pies on a wire rack and enjoy.

Hint

Lightly spray the muffin tin to easily remove the pies from the tin.

Storage

Refrigerate the pies in an airtight container for up to 4 days. For longer storage, wrap the pies in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container.

Defrost the pies overnight in the refrigerator before serving.

What to Serve with Mini Pecan Pies

These pies are miniature versions of the classic southern holiday treat, which means they pair well with down-home favorites like slow cooker roast beef, chicken fried pork fingers, or Mississippi Chicken.

Tips

• Slice your butter and keep it in the refrigerator until you’re ready to cut it into the dry ingredients. This gives the crust the best flavor and texture.
• Loosely spoon the flour into your measuring cup and level it off with a knife to prevent compacting and using too much.
• Reduce the oven temperature to 275 as soon as you remove the crust so the oven will be at the perfect temperature when you bake the pies.
• A light coating of non-stick spray will make it easy to remove the pies from the muffin tin. Just don’t use too much!
• Let the pies cool in the pan a bit so they are easier to remove.

Frequently Asked Questions

Try These Delicious Mini Pecan Pies

These mini pecan pies are rich, sweet, and so easy to make. Just like their full-size counterparts, they have a deeply sweet flavor with the crunchy and earthiness of pecans, and they’re just as simple to make. A recipe this good and this easy deserves to be tried at least once. Give this a try, and I guarantee the first time you make it won’t be the last.

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