How to make Mini Pecan Pies
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With this Mini Pecan Pie Recipe, you can pack a bunch of flavor into a small bite-sized pie, you get all the buttery, sugary, nutty deliciousness… and then you get to have a few more!
These mini pecan pies are the best little things EVER!! I am now more than ever 100% in the “I love pecan pie” camp.
They are great to have hanging about over the Thanksgiving weekend. or Christmas week. People drop by, you make coffee and have these little yummies to serve.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Easy to make. Get the kids involved in making these! Little ones can cut the pie crust, and older ones can mix the filling.
- Delicious. I mean, this goes without saying. I’m hardly going to write and share a recipe for you that tastes terrible, right?
- Common ingredients. No need for a special trip to the store, you probably already have these items in the pantry.
I’d never had this dessert before moving to the United States, and SET on making them myself, but wasn’t sure how they’re supposed to taste. After making several versions, I’m so happy to bring you my final recipe!
I use a mini muffin tin (tiny little muffin cups) to make mini pies instead of regular sized pies.
If you love dessert recipes (and who doesn’t?!) you’ll love Mini Lemon Meringue Pies, Mini Brownie Bites, old fashioned Buttermilk Pie, or these Mini Pumpkin Pies!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Sugar & Brown Sugar. Both have their role in flavoring the pies, don’t switch one for the other!
- Light Corn Syrup. Find this in the baking aisle at the store.
- Vanilla Extract. You could use almond extract if you prefer.
- Melted Butter. I use salted butter, but unsalted works just fine if that’s what you have.
- Eggs. I use large eggs for baking recipes!
- Pecans. You can buy pecans already chopped or buy them whole and roughly chop with a knife.
- Pie Crust. I use store-bought, most of the time. but if you like to make your own, do it.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet Prepped. Preheat the oven to 350°F. Grease your muffin tin with cooking spray or butter.
Cut the crust. Roll out the pie crusts and cut with a circle cookie cutter, about 3 inches in diameter. Gently press the pie crust circles into the tin. You can use a shot glass or a spoon if you don’t want to use fingers to press the crust in.
Make the filling. Add all filling ingredients except for the pecans into a mixing bowl and stir until combined. Add about a teaspoon of chopped pecans to each pie circle. Pour pie filling on top of pecans into each pie, but don’t fill all the way – the filling expands! The pecans will float to the top.
Bake. Bake for 20 to 25 minutes – cooking time can vary based on your oven. Carefully remove from the oven and allow to cool in the tin for a few minutes, then pop out onto a wire cooling rack to cool completely to room temperature (about 30 minutes). You could sprinkle a little powdered sugar over the top before serving, or add some whipped cream if you’d like.
Kylee’s Notes
You can buy already crushed pecans, or buy them whole and chop them yourself.
Substitutions/Additions
Use almond extract if you prefer, in place of the vanilla extract.
What to do with leftovers
Store in a covered container at room temperature for about 5 days.
More recipes to love
Need more dessert recipes?
- Oreo Dirt Pudding Parfaits. Make this classic chocolatey deliciousness into individual servings, for an easy dessert!
- Apple Dumplings. Tart apples wrapped in a flaky biscuit and smothered in a buttery vanilla sauce. Topped with crunchy cinnamon sugar, this is a super easy recipe that delivers on taste!
- Blondies. A super easy recipe for a classic, this Blondie Recipe mixes up fast, contains only 7 ingredients, and tastes amazing!/
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How to make Mini Pecan Pies
Ingredients
- 1/3 cup white sugar
- 2 tablespoons light brown sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon vanilla extract
- 3 tablespoons butter melted
- 2 large eggs beaten
- 1 cup pecans chopped
- 2 pie crusts
Instructions
- Preheat the oven to 350°F. Grease your muffin tin.
- Roll out 2 pie crusts and cut with a circle cookie cutter, about 3 inches in diameter.
- Gently press the pie crust circles into the tin.
Pie Filling
- Add all ingredients except for the pecans into a medium size mixing bowl and stir until combined.1/3 cup white sugar, 2 tablespoons light brown sugar, 1/2 cup light corn syrup, 1/2 teaspoon vanilla extract, 3 tablespoons butter, 2 large eggs
- Add about a teaspoon of chopped pecans to each pie circle. Pour pie filling on top of pecans into each pie, but don’t fill all the way – the filling expands! The pecans will float to the top.
- Bake for 15-20 minutes – cooking time can vary based on your oven.
- Remove from the oven and allow to cool in the tin for a few minutes, then pop out onto a wire cooling rack.
- Devour.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in December of 2014. It was republished with updated photos in October of 2021.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Made for church supper and just the right size. Took a little longer to make but well worth it.