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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!
Step by step photos and instructions below!
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!
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.
They’re permanent fixtures on my holiday table, and other times of the year too because, why not?
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, old fashioned Buttermilk Pie, or these Mini Pumpkin Pies!
Why you’ll love this recipe
- 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 have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
The full list of ingredients and quantities is found in the printable recipe card below.
- 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, I highly recommend this recipe from House of Nash Eats for perfect pie crust.
- 3 inch cutter to cut the pie circles
- Rolling pin to roll out the pie crust
- Mini muffin pan to bake the pies
- Kitchen Knife to chop the pecans
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 350 degrees 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 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.
You can buy already crushed pecans, or buy them whole and chop them yourself.
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.
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!/
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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How to make Mini Pecan Pies
- 1/3 cup granulated white sugar
- 2 Tbs light brown sugar
- 1/2 cup light corn syrup
- 1/2 tsp vanilla extract
- 3 Tbs butter (melted)
- 2 eggs (beaten)
- 1 cup pecans (chopped)
- 2 pie crusts ( )
- Preheat the oven to 350 degrees. Grease your muffin tin.
- 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.
- Add all ingredients except for the pecans into a medium size 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 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.
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.
Update: This recipe was originally published in December of 2014. It was republished with updated photos in October of 2021.
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