These Mini Pecan Pies are the perfect holiday treat! These adorable pies are a satisfying combination of crunchy, creamy and sweet and are just as delicious as a traditional pecan pie. Make ahead to save time during the busy holiday season!
Love pecans? Make sure to try these favorite pecan desserts: Maple Pecan Pie Recipe, Buttermilk Pecan Pralines and these yummy Candied Pecans!
Mini Pecan Pie Recipe
Nothing shouts the holidays quite like pie, am I right? My favorite holiday pie is pecan pie. I have always been a HUGE nut lover and pecans are one of my favorites. Crunchy, sweet, and perfectly nutty, pecan pies are definitely the way to go this holiday season.
These charming mini pies have a cream cheese pie crust which is extra tender and delicious. The heartwarming filling is a combination of pecans, brown sugar and a splash of vanilla making these adorable treats irresistibly delicious. Truly perfect for holiday gatherings, special occasions, or a cozy night at home.
These mini pecan pies allow your guests to enjoy more than just one type of dessert without feeling guilty!
Why You’ll Love This Recipe
Easy to make and irresistibly delicious, this Mini Pecan Pie recipe is one of my go-to recipes for the holiday season. Here’s why you’re going to love it as much as we do:
- Mini Size. The mini size is so cute and easy to display on dessert tables. It also makes serving a breeze – just grab and go!
- Easy to Make. Simple ingredients, easy preparation and straightforward instructions make this recipe a winner.
- Customizable. I added chocolate chips to mine but dried fruit or other flavored chips would be delicious! Consider swapping in another nut to add more flavor.
How To Make Mini Pecan Pies
This easy recipe has just two components: the cream cheese pie crust and pecan pie filling. It comes together quickly but I recommend making the pie crust dough in advance because it does require some time to chill.
This is a brief outline of how to make the mini pies. Scroll to the bottom of this post for the full, printable recipe card.
Cream Cheese Pie Crust
I made a cream cheese pie crust for this recipe but you can always grab a store bought pie crust or use your favorite recipe.
- Cream butter and cream cheese together in a large mixing bowl.
- Stir in the flour and salt just until dough forms. Place dough on plastic wrap and form a log shape.
- Wrap in plastic wrap and place in refrigerator for at least 1 hour.
Pecan Pie Filling
This is a pretty traditional pecan pie filling but I like to add chocolate chips to mine – totally optional. The pie filling comes together quickly in a single bowl.
- Combine brown sugar, corn syrup, egg, and butter in a large mixing bowl and beat until well combined.
- Mix in salt and vanilla extract. Stir in chopped pecans and chocolate chips (if using).
Assemble
- Spray a muffin tin with cooking spray.
- Remove crust from refrigerator. Cut the log into 12 equal slices.
- Press crusts into muffin tin working crust up the side of each well.
- Divide filling mixture evenly among the twelve pies. Top with a pecan half.
Bake
- Bake in a 350°F oven for 30 minutes or until crusts are golden brown.
- Let cool for at least ten minutes before removing from pan. Slide a knife down the outside of a pie and lift gently to remove.
Storage Information
- Make In Advance. These pies can be made a day or two in advance and stored at room temperature. The pie crust can be made 2 days in advance and stored in the refrigerator.
- Freezing Baked Pies. Cool completely, wrap in plastic, then foil and place in an airtight container. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
- Storing. Store pies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
The filling is scooped in to the muffin tin and topped with a pecan half. I think it makes these mini pies even more adorable. I added chocolate chips to my favorite pecan pie filling for a little extra sweetness and surprise. Pecans go so well with chocolate!
Trish’s Tips
- Use a small spoon or cookie scoop to evenly divide the filling among the crusts.
- Place the muffin pan on a cookie sheet to catch any spills and to make it easier to remove from the oven.
- Allow the pies to cool in the pan for 10 minutes before attempting to remove them. This helps the crust and filling set and makes them easier to remove without breaking.
- Serve with whipped cream or garnish with a dusting of powdered sugar and a mint sprig for a festive finish.
- Consider using a silicone muffin pan for easy removal.
Can I Use a Store Bought Crust?
Absolutely! That will be a great time-saver with this recipe.
Can I Make The Crust In Advance?
Sure can! Prepare the crust as directed, wrap tightly in plastic wrap and refrigerate for up to 2 days or freeze in an a freezer safe bag for up to 3 months.
How Should I Serve These Mini Pecan Pies?
They mini pies are delicious all on their own but consider serving with a scoop of vanilla ice cream and a drizzle of caramel sauce for a truly decadent treat. You can also serve with a dollop of whipped cream or a dusting of powdered sugar.
When Are The Pies Done?
Insert a toothpick into the center of a pie, it should come out mostly clean, with no raw filling attached.
More Pie Recipes
- Mini Apple Pies
- Chocolate Pecan Pie Bars
- Mini Strawberry Pies
- No Bake Lemon Pie
- Coconut Cream Pie
- Brown Sugar Pecan Pie
Mini Pecan Pies
Ingredients
Pecan Filling
- ½ cup brown sugar
- ¼ cup light or dark corn syrup
- 1 egg
- 1 tablespoon butter melted
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ¾ cup chopped pecans
- ½ cup semi-sweet chocolate chips oprtional
- 12 pecans halves
Instructions
Pie Crust
- Cream butter and cream cheese together in a large mixing bowl.½ cup unsalted butter, 3 ounces cream cheese
- Stir in the flour and salt just until dough forms. Place dough on plastic wrap and form a log shape.1⅛ cup all purpose flour, ¼ teaspoon salt
- Wrap in plastic wrap and place in refrigerator for at least 1 hour.
Pecan Filling
- Combine brown sugar, corn syrup, egg and butter in a large mixing bowl and beat until well combined.½ cup brown sugar, ¼ cup light or dark corn syrup, 1 egg, 1 tablespoon butter
- Mix in salt and vanilla extract. Stir in chopped pecans and chocolate chips (if using).¼ teaspoon salt, ½ teaspoon vanilla extract, ¾ cup chopped pecans, ½ cup semi-sweet chocolate chips
- Preheat oven to 350°F. Spray a muffin tin with cooking spray.
- Remove crust from refrigerator. Cut the log in half, and then each half into halves again so you have four sections. Slice each section into three equal parts so you have a total of 12 individual crusts.
- Press crusts into muffin tin working crust up the side of each well.
- Divide filling mixture evenly among the twelve pies. Top with a pecan half.12 pecans halves
- Bake for 30 minutes or until crusts are golden brown.
- Let cool for at least ten minutes before removing from pan. Slide a knife down the outside of a pie and lift gently to remove.
Notes
- Make In Advance. These pies can be made a day or two in advance and stored at room temperature. The pie crust can be made 2 days in advance and stored in the refrigerator.
- Freezing Baked Pies. Cool completely, wrap in plastic, then foil and place in an airtight container. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
- Storing. Store pies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition
Originally published November 11, 2014.
Suzanne G says
So… Just to clarify, this recipe makes 12 of the regular 2 3/4″ diameter muffin-sized pies? Not the mini ones that are about 1 3/4″ diameter… Sorry to be so dense! If so, do you think it would work if I used the smaller ones (and got 24 out of the recipe)? Do you have any idea how long they’d need to bake that way? I am hoping to make these for about 40 people, but they can absolutely be “bite-sized.” There will be lots of other desserts, so I don’t want people to think they’re too big. I’m trying to figure out how many batches I need to make! Thanks for any suggestions you can give me! They look so delicious!
Trish - Mom On Timeout says
Correct Suzanne. I would cut the time in half and then kind of watch it closely from there. You may need more pie crust too. Good luck!
Krazy Kook says
Make the mini Pecan Pies tonight, and used dark chocolate chips to cut down on sweetness.. Amazing!! I will use this recipe over and over!! Thank you for such a awesome dessert!!
Trish - Mom On Timeout says
Oh these pies are one of my favorites! I like the idea of dark chocolate – so smart!
Natalie says
How long should they be good for? I wanted to include them in some cookie tins I’m putting together. Thank you!
Trish - Mom On Timeout says
Probably 2-3 days Natalie. I wouldn’t make them way too far in advance. Thanks!
Natalie says
Okey dokey. Thank you!
Trish - Mom On Timeout says
You’re so welcome Natalie 🙂
Marilyn says
These are so yummy! We featured them at The Project Stash! Stop by and get your featured button! We can’t wait to see what you link up this week! 🙂
Lisa | Mummy Made.It says
So the fact that these are mini means I can eat twice as much…doesn’t it???
Trish - Mom On Timeout says
But of course!
nibbles by nic says
WE LOVED these fantastic (adorable pies) at Munching Mondays Trish and will be featuring them this week. Thanks so much for stopping by and can’t wait to see you again xoxo Nic (Happy Nibbles!)
Trish - Mom On Timeout says
That’s so wonderful! Thank you!
Steph says
How could I adjust the recipe to make a regular size pie instead of the mini’s? Does the crust make 1 or 2 regular and is the filling for 1 or 2? How would it effect cooking time? I’ve never made pecan pie before- but I’m so excited!
Trish - Mom On Timeout says
I really don’t know Stephanie. This recipe is specifically for the mini pies. It would require less crust and a longer cooking time but for the filling, I don’t know.
Angela says
Trying this out for Thanksgiving this year, does it matter if the butter is salted or unsalted? Can’t wait to make ’em, thanks for the recipe!
Trish - Mom On Timeout says
I use unsalted Angela!
Baking Tuts says
These look delightful! My mouth is watering just looking at the pictures. Great job!
Trish - Mom On Timeout says
Thank you so much!
Marcy says
Did you use regular muffin pans or mini muffin pans? Thanks! This is exactly what I was looking for.
Trish - Mom On Timeout says
I used a regular muffin pan Marcy – enjoy!
Cathy says
Mini pecan pies are among my fave fall treats, but I never thought to add chocolate, genius! Love it!
Saying hello from pin it Thursday! PINNED because it’s awesome! 🙂
Cathy
Trish - Mom On Timeout says
Thanks so much Cathy!
Jocelyn@Brucrewlife says
I adore everything about these delish little pies! Chocolate plus pecan equals a happy me! 😉 Pinned!
Trish - Mom On Timeout says
Same here Jocelyn 🙂 Thanks for the pin!
Moon says
We really don’t like corn syrup that much…. Could that be substituted for say maple syrup?
Trish - Mom On Timeout says
Definitely worth a shot! I haven’t tried it myself but would love to know how it turns out for you 🙂
Sommer @ASpicyPerspective says
Yummy little bites! Love this recipe!
Trish - Mom On Timeout says
Thanks so much Sommer!
Amy@theidearoom says
So adorable and delicious looking. Perfect portions but, I wouldn’t be able to eat just one!
Trish - Mom On Timeout says
Hehe! That’s definitely the tricky part Amy 🙂