Mini Pecan Pies

iamwinfred

These bite-sized mini pecan pies feature a gooey, buttery pecan filling tucked into a flaky crust. They bake in under 30 minutes, require no fork or plate, and are perfect for potlucks, cookie exchanges, and holiday dinners. This easy recipe uses a one-bowl filling and refrigerated pie crust for a foolproof dessert that disappears quickly.

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Prep Time 20

Cook Time 20

Total Time 40

Course Dessert

Cuisine American

Servings mini pies

Calories 195 kcal

Equipment

Mini Muffin Pan 24-cup capacity
3-inch Round Cutter
Mixing bowl
Whisk
Rolling Pin
Wire cooling rack
Measuring cups and spoons

Ingredients

2 rounds refrigerated pie crust
1 1/2 cups chopped pecans about 170g, plus 24 pecan halves for topping
3/4 cup light corn syrup 180ml
1/2 cup packed light brown sugar about 110g
3 tablespoons unsalted butter 42g, melted and slightly cooled
2 large eggs room temperature
1 teaspoon pure vanilla extract 5ml
1/4 teaspoon fine sea salt
butter or nonstick spray for greasing the pan

Instructions

Preheat oven to 350°F and place a rack in the center. Lightly grease all 24 cups of a mini muffin pan with butter or nonstick spray.
Roll out pie crusts on a floured surface. Cut 24 rounds using a 3-inch cutter, rerolling scraps as needed. Press each round into a muffin cup, pushing it up the sides to form a cup. Prick the bottom of each with a fork.
In a medium bowl, whisk corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth. Whisk for one minute to dissolve the sugar. Stir in the chopped pecans.
Spoon the filling into each crust-lined cup, filling about three-quarters full. Place one pecan half on top of each pie, pressing it lightly into the filling.
Bake for 18-22 minutes until crust edges are golden and filling is set with a slight jiggle in the center. Tent with foil if crusts brown too quickly.
Cool in the pan for 10 minutes. Run a thin knife around each pie to loosen, then transfer to a wire rack to cool completely before serving.

Notes

Keep the pie crust cold until pressing into the muffin tin to prevent shrinkage during baking.
Toast the chopped pecans for 5 minutes before mixing into the filling for a deeper, richer flavor.
Don't overfill the cups—leaving room at the top prevents the filling from bubbling over onto the pan.
Use a light hand when pricking the crust bottoms so you don't tear completely through the dough.
Let the pies cool fully before storing so the filling has time to set properly.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze baked and cooled pies in a single layer, then transfer to a freezer bag for up to 3 months.
Reheat frozen pies in a 300°F oven for 8-10 minutes to re-crisp the crust.
Swap the corn syrup for maple syrup for a more autumnal flavor profile.
Add 1 tablespoon of bourbon or 1/4 cup mini chocolate chips to the filling for fun variations.

Nutrition

Serving: 1mini pieCalories: 195kcalCarbohydrates: 23gProtein: 2gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4.5gCholesterol: 20mgSodium: 95mgPotassium: 60mgFiber: 1gSugar: 16gVitamin A: 4IUCalcium: 2mgIron: 3mg

Keyword bite sized pecan pie, easy pecan pie recipe, freezer friendly dessert, holiday dessert recipe, mini pecan pies