Description
These mini pecan pies are everything you love about classic pecan pie—gooey center, crunchy top, buttery crust—but in a perfectly portioned, bite-sized treat. Easy to make, freezer-friendly, and always a hit at Thanksgiving or any gathering.
Ingredients
- Pie crust (enough for a double crust; 2 sheets or homemade)
- 1 1/2 cups (150g) pecans, chopped
- 3/4 cup (150g) brown sugar, packed (light or dark)
- 1/2 cup (120ml) corn syrup (light or dark, or substitute maple syrup)
- 1/3 cup (75g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 1/2 teaspoons (7ml) vanilla extract
- 1/4 teaspoon salt
- Optional: 1 tablespoon (15ml) bourbon
- Optional: 1/2 cup (85g) chocolate chips
- Optional: 1/2 teaspoon orange zest
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin with butter or non-stick spray.
- On a lightly floured surface, roll out the pie crust to about 1/8 inch thickness. Cut out circles (about 3 inches in diameter) using a cookie cutter or glass. Press each round into the muffin cups, ensuring the dough goes up the sides. Patch any thin spots with extra dough.
- Optional: Toast chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant. Set aside to cool.
- In a mixing bowl, whisk together melted butter, brown sugar, corn syrup, eggs, vanilla, and salt until smooth and glossy. Stir in the cooled pecans. Add bourbon, chocolate chips, or orange zest if using.
- Spoon the filling evenly into the crusts, filling each about 3/4 full. Wipe any spills from the edges for easier cleanup.
- Bake for 22-27 minutes, until the tops are golden and slightly cracked, and the filling is set but still a little wobbly in the middle. Let cool in the pan for 10 minutes, then gently loosen each pie with a knife or offset spatula and transfer to a wire rack to cool completely.
Notes
For best results, toast pecans before adding to the filling. Chill the assembled pies before baking to prevent crust shrinkage. Let pies cool at least 10 minutes before removing from the pan. Store at room temperature for up to 2 days, refrigerate up to 6 days, or freeze up to 3 months. Variations include adding bourbon, chocolate chips, orange zest, or using gluten-free crust.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 13
- Sodium: 60
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
Keywords: mini pecan pies, Thanksgiving dessert, bite-sized pecan pie, easy pecan pie, holiday baking, make ahead dessert, freezer friendly, southern dessert, nut pie, muffin tin pies