why make this recipe
Mini Pecan Pies are bite-sized versions of the classic southern dessert — rich, nutty, and perfectly portioned for parties or a cozy treat. These little pies are fast to assemble with pre-made mini crusts and deliver all the caramel-y pecan goodness without the fuss of a full pie. If you love small handheld desserts, you might also enjoy this savory counterpart: mini chicken pot pies.
introduction
These Mini Pecan Pies are ideal when you want dessert that’s festive but not fussy. With a simple filling of corn syrup, brown sugar, butter, eggs, and chopped pecans, they bake up in under half an hour. They’re great for holiday platters, potlucks, or when you need an elegant finish to a weeknight meal.
how to make Mini Pecan Pies
Follow the easy steps below — the filling comes together in one bowl and the minis bake quickly in a muffin tin. For extra flavor, toast the pecans lightly before chopping (see tips).
Ingredients :
- 1 cup pecans, chopped
- 1/2 cup light corn syrup
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 package pre-made mini pie crusts
Directions :
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt. Mix well.
- Stir in the chopped pecans.
- Arrange the mini pie crusts in a muffin tin.
- Fill each crust with the pecan mixture.
- Bake for 20-25 minutes or until the filling is set and the crust is golden.
- Allow to cool before serving.
how to serve Mini Pecan Pies
Serve warm or at room temperature. Top with a small dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Mini pies are perfect on a dessert board alongside cookies and fruit.
how to store Mini Pecan Pies
- At room temperature: Store in an airtight container for up to 2 days.
- Refrigerated: Keep in an airtight container for up to 5 days. Bring to room temperature or warm briefly before serving.
- Freezing: Freeze baked minis in a single layer on a sheet, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight and rewarm gently.
tips to make Mini Pecan Pies
- Use chopped pecans that are roughly the same size so the filling bakes evenly.
- For deeper flavor, toast the pecans in a dry skillet for 3–5 minutes until fragrant, then cool and chop — or try this method for sweet toasted nuts: cinnamon-sugar roasted pecans.
- Don’t overfill the crusts; leave a little space to prevent overflow during baking.
- If crust edges brown too quickly, tent the tin with foil for the last 5–10 minutes.
variation (if any)
- Bourbon Pecan Minis: Add 1–2 tablespoons of bourbon to the filling for a boozy note.
- Chocolate-Pecan: Sprinkle a few mini chocolate chips into each crust before adding the filling.
- Maple Pecan Minis: Substitute maple syrup for the corn syrup for a different sweetness profile (note: texture may vary slightly).
FAQ
Q: Can I make these gluten-free?
A: Yes — use a gluten-free mini pie crust or a simple gluten-free pastry to substitute.
Q: Can I prepare the filling ahead of time?
A: You can mix the filling and store it in the fridge up to 24 hours before filling and baking. Stir gently before using.
Q: How do I prevent soggy bottoms?
A: Bake in a well-preheated oven and use a metal muffin tin. Partially blind-baking mini crusts for 4–5 minutes can help if your crusts are particularly soft.
Conclusion
For more recipe inspiration and variations on this classic, check out these online guides: Mini Pecan Pies and Mini Pecan Pies – Sally’s Baking.
Mini Pecan Pies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt. Mix well.
- Stir in the chopped pecans.
- Arrange the mini pie crusts in a muffin tin.
- Fill each crust with the pecan mixture.
- Bake for 20-25 minutes or until the filling is set and the crust is golden.
- Allow to cool before serving.
