Mini Pecan Pies: Bite Size Southern Treats for Every Holiday Table

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Mini Pecan Pies

Mini pecan pies take everything you love about a classic pecan pie and shrink it down to one easy to hold bite. Each little pie starts with a buttery shortbread crust, gets filled with a sweet pecan custard, and finishes with chopped pecans that add a bit of crunch in every bite.

This recipe comes from a home baker who came to love pecan pie after moving to Texas, where it is a staple on Southern dessert tables. She enjoys giving classic recipes a fun twist, and turning a full size pie into a tray of minis is exactly that kind of twist.

They work as a dessert or a party snack any time of year. They are especially handy during the holidays, when a big slice of pie can feel like too much after a heavy meal but a small treat feels just right.

They also use basic baking ingredients you may already have on hand, and the whole batch takes about an hour from start to finish. The flavor still tastes like the real thing, just in a smaller package. If you want a dessert that looks impressive on a platter and disappears fast, this is a great one to try.

Why You’ll Love This Mini Pecan Pies Recipe

There is a lot to like here, and most of it comes down to how simple the recipe is.

• Basic ingredients. The list is short and made up of everyday baking staples.
• About an hour of your time. From mixing to cooling, the batch comes together in roughly 60 minutes.
• Classic flavor. The sweet, custardy filling and pecan topping taste just like a traditional pecan pie.
• Built for a crowd. The individual size makes them a natural fit for parties and holiday gatherings all year long.

Because each pie is already portioned, you never have to worry about slicing or plating. Set the tray down and let everyone help themselves.

You also do not need special equipment. A muffin tin and a pastry cutter handle most of the work, and the rest is just mixing and baking.

Ingredients

Every ingredient earns its place. In the crust, butter adds fat and richness, while brown sugar brings sweetness and a deep brown color once it bakes. In the filling, eggs form the base of the sweet pecan custard, dark corn syrup gives that signature very sweet flavor and deep color, and chopped pecans add earthy flavor and crunch.

Buttery Shortbread Crust

• 2 cups all purpose flour
• 1 cup packed brown sugar
• 1 cup cold butter

Pecan Pie Filling

• 5 large eggs
• 1 cup dark corn syrup
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 cups chopped pecans

The crust uses just three ingredients, and the filling comes together in a single bowl. One small note: the brown sugar should be packed into the measuring cup, which helps give the crust its deep color and sweetness. That whole list makes 22 mini pies.

Flavor Variations

The recipe is easy to adjust if you need a different option.

• Light corn syrup. You can swap light corn syrup for the dark corn syrup. It works fine, though the flavor will not be quite as deep.
• Gluten free. Use a 1:1 gluten free flour blend in place of the all purpose flour.
• Dairy free. Use plant based butter in the crust instead of regular butter.

These are simple swaps, so pick the one that fits your table and keep the rest of the recipe the same.

How to Make This Mini Pecan Pie Recipe

The method moves in two parts. You make the crust first, then mix the filling while the crust bakes.

Buttery Shortbread Crust

1. Preheat the oven to 350 degrees and lightly spray two 12 cup muffin tins, or a mini cake tin, with nonstick cooking spray.
2. In a medium mixing bowl, combine the flour and brown sugar.
3. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
4. Press the mixture into the prepared muffin pans and bake for 8 to 10 minutes, then remove from the oven.

Pecan Pie Filling

1. While the crust is in the oven, whisk the eggs, corn syrup, sugar, vanilla, and salt until well combined.
2. Stir in the pecans, then spoon the pecan mixture over the crust.
3. Reduce the temperature to 275 degrees and bake for 30 minutes, or until the filling is set.
4. Cool on a wire rack.

The crust mixture presses right into the bottom of each muffin cup, so there is no rolling and no pie dough to chill. Spoon the filling over the warm crusts and the oven does the rest.

Hint

Lightly spray the muffin tin before you press in the crust. That thin coat of nonstick spray is what makes the baked pies easy to lift out later, so do not skip it.

Storage

These pies keep well, which makes them a handy dessert to make ahead.

• Refrigerator. Store the pies in an airtight container in the fridge for up to 4 days.
• Freezer. For longer storage, wrap the pies in plastic wrap and place them in an airtight, freezer safe container. They keep for up to 3 months.
• Thawing. Defrost the pies overnight in the refrigerator before serving.

Because they hold up so well, you can bake a batch a few days before a party and pull them out when you are ready to serve. Serve them straight from the refrigerator or let them sit out for a few minutes first, whichever you prefer.

What to Serve with Mini Pecan Pies

These are miniature versions of a classic Southern holiday treat, so they fit right in with down home cooking. If you are planning a bigger meal, they pair well with slow cooker roast beef, chicken fried pork fingers, or Mississippi Chicken.

On a dessert table, they also sit happily next to a pot of coffee or a glass of cold milk. Because they are already portioned, they are one of the easiest desserts to add to a buffet without any last minute slicing.

Tips

A few small habits make a real difference in how these turn out.

• Keep the butter cold. Slice the butter and keep it in the refrigerator until you are ready to cut it into the dry ingredients. Cold butter gives the best crust flavor and texture.
• Measure the flour loosely. Spoon the flour into the measuring cup and level it off with a knife. Scooping straight from the bag packs the flour down and adds too much.
• Turn the oven down right away. Reduce the temperature to 275 degrees as soon as the crust comes out so the oven is at the right temperature for the filled pies.
• Bake the crust briefly. The crust only needs 8 to 10 minutes, so stay close and pull it out when the time is up.
• Spray lightly. Use only a light coating of nonstick spray in the muffin tin. A little goes a long way here.
• Let them rest in the pan. Give the pies a few minutes to cool in the pan before you lift them out. They hold together better that way.

Try These Delicious Mini Pecan Pies

These mini pecan pies are rich, sweet, and deeply flavorful, with the crunch and earthiness of pecans in every bite. They are also easy to make, which is really the best combination for a holiday dessert.

The flavor and the simplicity match a full size pecan pie. If you have never made a pecan pie before, this smaller version is a friendly place to start because each crust and filling portion is already measured out for you.

Give the recipe a try and see how quickly the tray empties. They also travel well, so they are a good choice when you need to bring a dessert to someone else’s house. This recipe is adapted from the original mini pecan pies recipe.

One serving comes in at about 304 calories, based on the source nutrition information.

More Delicious Mini Desserts You’ll Enjoy

If you like the idea of small desserts that are easy to serve, keep a few in your rotation. Along with these mini pecan pies, the Mini Pecan Pie Cheesecakes are a creamy twist on the same nutty flavor, and they are just as handy for a party tray.

More Desserts

Mini pecan pies are a welcome addition to any dessert spread, whether you are serving them for Thanksgiving, Christmas, or a weekend cookout. They are simple enough to make on a whim and special enough for a holiday table.

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Mini Pecan Pies Mini pecan pies take everything you love about a classic pecan pie and shrink it down to one easy to hold bite. Each little pie starts with a buttery shortbread crust, gets filled with a sweet pecan custard, and finishes with chopped pecans that add a bit of crunch in every bite.

• Total Time: 60 min
• Yield: 22 Mini Pies 1x

Ingredients

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Buttery Shortbread Crust
2 cups all purpose flour
1 cup packed brown sugar, packed
1 cup cold butter, cold

Pecan Pie Filling
5 large eggs
1 cup dark corn syrup
⅔ cup granulated sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
2 cups chopped pecan, chopped

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Instructions

Buttery Shortbread Crust
1-Preheat oven to 350° and lightly spray: Preheat oven to 350° and lightly spray (2) 12 cup muffin tin(s) with non-stick cooking spray.
2-In a medium mixing bowl, combine flour: In a medium mixing bowl, combine flour and brown sugar together.
3-Using a pastry cutter, add butter and: Using a pastry cutter, add butter and cut mixture until it resembles coarse crumbs.
4-Press mixture into the prepared muffin pan: Press mixture into the prepared muffin pan and bake for 8-10 minutes, then remove from the oven.

Pecan Pie Filling
5-While the crust is in the oven,: While the crust is in the oven, whisk eggs, corn syrup, sugar, vanilla and salt until well combined.
6-Stir in pecans and spoon pecan mixture: Stir in pecans and spoon pecan mixture over the crust.
7-Reduce temperature to 275° and bake for: Reduce temperature to 275° and bake for 30 minutes or until filling is set.
8-Cool on a wire rack: Cool on a wire rack.

Last Step:

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• Prep Time: 20 min
• Cook Time: 40 min
• Method: bake

Nutrition

• Calories: 304
• Sugar: 28g
• Sodium: 121mg
• Fat: 17g
• Saturated Fat: 6g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 59mg