Mini Pecan Pies are the perfect bite-sized dessert—buttery, flaky crust filled with sweet, nutty pecan filling. Made in a muffin tin, they’re easier than a full-sized pie and perfect for holiday gatherings, potlucks, or anytime you need a little something sweet.
Instructions
Preheat and Prepare
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
Make the Crust
Roll out pie crust. Using a 3½-inch round cutter, cut out 12 circles. Press each circle into a muffin cup, pressing up the sides. (Re-roll scraps as needed.)
Toast the Pecans (Optional)
Spread pecans on a baking sheet and toast at 350°F for 5 to 7 minutes until fragrant.
Make the Filling
In a bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt. Stir in pecans.
Fill the Pies
Divide the filling evenly among the crusts (about 2 tablespoons each).
Bake
Bake for 20 to 25 minutes until the filling is set and the crust is golden brown. Cool in the pan for 10 minutes, then transfer to a wire rack.
Serve
Serve warm or at room temperature with whipped cream if desired.
Pro-Tips for Picture-Perfect Mini Pecan Pies
- Toast the Pecans: Enhances their nutty flavor.
- Don’t Overfill: Filling will bubble up.
- Cool Completely: Makes them easier to remove from the tin.
- Store Properly: Keep in an airtight container for up to 5 days.
These Mini Pecan Pies are sweet, nutty, and perfectly portioned—a delightful holiday treat.
