Easy Mini Pecan Pies with Store Bought Crust
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I’d never had pecan pie before moving to the United States, but I was determined to make it myself. Several versions later, I’m firmly in the “I love pecan pie” camp. These mini pecan pies have all that buttery, sugary, nutty goodness in a few bites. And then you get to have another!
I use store bought pie crust most of the time and bake them in a mini muffin tin. Nothing fancy, just little pies with a gooey filling and plenty of pecans.
They’re great to have around over Thanksgiving weekend or Christmas week. People drop by, you make coffee, and you’ve got something sweet to put out. No slicing required.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
Store bought pie crust does the fiddly work for you, and the filling comes together in one bowl. The chopped pecans float to the top as the pies bake, giving you that nutty topping without any arranging. Pretty handy when you’re making a whole tray!
- 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?
- No homemade crust required. Use your favorite refrigerated pie crust, or make your own if you feel like it.
- Made for sharing. The mini muffin tin gives you 24 little pies. Easy to put out for company, and no one has to slice anything.
Do You Need to Refrigerate Pecan Pie?
Yes! Homemade pecan pie has an egg-based filling, so it needs to be refrigerated. That goes for these little pies, too. Refrigerate within 2 hours of baking and store in a covered container for 3-4 days, following FoodSafety.gov’s storage guidance.
You can still serve them at room temperature. Just keep their total time out of the fridge under 2 hours, or 1 hour if it’s above 90°F (32°C), per FoodSafety.gov’s food safety guidance.
Make Ahead and Freezing
Make ahead. Bake these a day or two before you need them and refrigerate in a covered container within 2 hours of baking. One less job when you’ve got everything else going on!
Freeze. Cool the pies, then freeze in a single layer on a lined baking sheet. Once frozen, transfer them to a freezer bag or airtight container, with parchment between any layers. Freeze for up to 2 months.
Thaw. Thaw in the fridge overnight. Leave them wrapped while thawing, then unwrap when you’re ready to serve.
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 and brown sugar. You’ll need both! The brown sugar adds a little molasses flavor, so don’t replace it with all white sugar.
- Light corn syrup. This is what makes the filling gooey. Dark corn syrup works too – use the same amount for a deeper, more molasses-like flavor.
- Vanilla extract. Almond extract works too, if that’s more your thing.
- Butter. I use salted butter, melted. Unsalted is fine if that’s what you have.
- Eggs. I use large eggs. Give them a quick beat before adding them in.
- Pecans. Buy them already chopped, or chop pecan halves yourself. Keep the pieces small so they’re easy to fit into those little crusts!
- Pie crust. I use store bought most of the time. If you want to make your own, go for it. I’m happily taking the shortcut, and it works great for apple cookies with a lattice top, too.
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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.
Get prepped. Preheat your oven to 350°F (175°C). Grease a mini muffin tin with cooking spray or butter. Chop the pecans if you bought them whole, melt the butter, and give the eggs a quick beat.
Cut the crust. Roll out your pie crusts and cut out circles about 3 inches across. Gently press them into the muffin cups. Your fingers work just fine, but a spoon or shot glass can help tuck the dough into place.
Mix the filling. Stir the white sugar, brown sugar, corn syrup, vanilla, melted butter, and beaten eggs together in a bowl. Nothing fancy needed here, just mix until combined.
Fill the pies. Add about a teaspoon of chopped pecans to each crust, then pour the filling over them. Don’t fill them all the way to the top – the filling puffs up as it bakes! The pecans will float to the top, so there’s no need to arrange them.
Do I need to bake the crust before adding the filling? Nope! The crust and filling bake together. One less step is always welcome.
Bake. Bake for 15-20 minutes, until the crust is lightly golden and the filling is set around the edges with a little jiggle in the center. It should wobble slightly, not look liquid.
Cool and serve. Let the pies cool in the tin for a few minutes before gently lifting them onto a wire rack to cool completely. Add whipped cream if you like, or eat them just as they are. That’s usually where I start.
Kylee’s Notes
Grease the tin well. Get into the corners of each cup, too. These little pies are much easier to get out when the crust isn’t stuck!
Keep the crust cool. If it gets soft and difficult to handle, pop it in the fridge for a few minutes.
Go easy with the filling. Leave a little room at the top of each crust. Overflowed pecan filling makes a sticky mess.
Give them a minute. Let the pies firm up in the tin for a few minutes, then gently loosen the edges and lift them onto a cooling rack.
How to Store Leftovers
Refrigerator. Store in a covered container in the fridge for 3-4 days after baking. Count any make ahead days, too – the clock doesn’t start again after the party!
Serving. Keep time out of the fridge to no more than 2 hours, or 1 hour if it’s above 90°F (32°C).
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Mini Pecan Pie Recipe
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 (175°C). 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.1 cup pecans
- 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.