Mini Pecan Pies
These Mini Pecan Pies are easy to make and can also be made ahead of time. These are the perfect mini treat for Thanksgiving too!
These Mini Pecan Pies are the final pie recipe I wanted to share with you before Thanksgiving. It started with this delicious pumpkin pie recipe and now we’re moving on to these delicious Mini Pecan Pies because you really can’t go wrong with a mini dessert. Right? Not only are these mini pies extremely easy to make, but they’re also a great dessert that people can just grab and enjoy.
And these mini pies also freeze really well! I’ve included notes in the recipe for how to freeze them, so you can make these ahead of time if you need to.
You’ll start with a pie crust, you can either use a store-bought pie crust or make your own. If you’ve never made your own pie crust before, I have everything you need to know in this post for how to make your own! I promise making your own pie crust is much easier than you may think. You’ll roll the dough and then cut out 12 circles. I have a 3-inch cookie cutter that I used to cut the circles out. If you don’t have a cookie cutter, a glass or anything similar will work just fine.
Just a note, make sure that your dough comes up the sides of each muffin cavity just a little bit. You may need to stretch each piece of dough some before you put it into the muffin cavities. The filling should stay completely within each piece of pie dough.
You’ll mix up the pecan pie filling and fill each piece of dough with 1 tablespoon of the filling. I strongly urge you to make sure not to overfill each piece of dough. If your pecan pie filling ends up coming over the edges of the dough, it will make a big mess when you bake these little pies. It should look just like the picture above in the muffin pan.
This recipe will make 12 mini pecan pies, but you can easily double the recipe for a larger crowd. Enjoy!
Mini Pecan Pies
Ingredients
- 1 pie crust store-bought or homemade
- 1/3 cup light corn syrup
- 1/4 cup brown sugar
- 1 and 1/2 tablespoons unsalted butter melted
- 1 egg lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F.
- On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit). Transfer the muffin pan to the refrigerator while you making the filling.
- In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough.
- Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and transfer to a wire rack to cool completely.
Notes
Love mini pies? Here are a couple more recipes to try!
Oh these mini pies are so cute, Danielle! I’m such a sucker for mini foods, especially desserts. These would be such a hit during the holidays, and so easy to make, too!
I’m a sucker for mini foods too 😉 Thanks, Gayle!
What can I substitute for corn syrup? Thanks
You can make your own with some sugar and water. Here’s a recipe that may help: http://www.myrecipes.com/how-to/cooking-questions/substitute-for-corn-syrup
Can I substitute the corn syrup with maple syrup or honey?
I haven’t tried either, so I’m not quite sure. You can make your own corn syrup: http://www.myrecipes.com/how-to/cooking-questions/substitute-for-corn-syrup.
I substitute Lundberg organic rice syrup for corn syrup.
Thanks for sharing, Sarah! I’m glad to hear that the rice syrup worked as a good substitute 🙂
Mini pies are such a great idea Danielle! Especially after Thanksgiving dinner when I’m usually STUFFED but still want a little something sweet. 🙂
Yes! The mini pies totally solve that problem 🙂
Mini is better because then I don’t realize how many “pieces” I’m actually having! Lol. The perfect little bites!
Haha exactly 😉
I adore pecan pie! These mini pies are absolutely gorgeous Danielle! Pinning all over!
These look delicious! Have you ever tried in mini graham cracker crusts?
Thank you, Cindy! I haven’t tried these with anything other than the pie crust yet. Do you mean the store-bought mini graham cracker crusts or just making a homemade graham cracker crust for the bottom? I worry that using a homemade graham cracker crust for the bottom could end up getting a bit messy. If you try it, you definitely want to make sure to push the graham cracker crust up the sides as well and make sure the filling is inside of the crust. Hope that helps!
How long do you think I should I bake if I use mini cupcake pans and add some mini choc chips to your recipe?
Hi, Tracie! I haven’t tested these in a mini muffin pan before, so I’m not quite sure. I would guess maybe around 15 minutes? I would check them around the 10 minute mark and see where they’re at and go from there. I’d love to hear how they turn out for you!
I did these in a mini muffin tin! I thought that’s what they were meant to be in! Lol oh silly me! But they turned out great for me! If I recall..it was about 15 min!
I’m glad that they turned out great, Stephanie! And thanks for sharing about the baking time, that will be helpful for others 🙂
My double batch made 24 minis. And I baked them for 15 minutes. I may have overfilled, but they were yummy!!
So glad you enjoyed the mini pecan pies, Roxy!
Do you know how many pies this recipe made in the mini muffin pan?
Hey, Marie! I haven’t tested this in a mini muffin pan (just a regular pan), so I’m unsure of how many it would make.
Fixing to make these right now for our family Christmas tonight of over 100 people! I’m not making that many.. haha, but I am making them in the mini pan as well! I can’t wait to share them! Thanks for recipe!
Oh wow, so many people! I’d love to hear how they turn out, Hannah!
I just pulled them out of the oven and we tested them and they are AWESOME!! I followed all your tips too and that helped a ton. No mess! 🙂 thanks and God Bless!
So glad to hear that, Hannah! 🙂
Did you grease the pan?
I’ve never had any problems with the pie crust sticking to the pan, so I usually skip it. But it definitely wouldn’t hurt to do if you’re worried about it sticking.
Thanks!!! I can’t wait to make them!!
I’d love to hear how they turn out, Bonnie!
Hi Danielle – so this recipe is meant to be made in a standard pan that holds 12 regular sized cupcakes – correct ?
Just want to be sure and thank you – I can’t wait to make these for an upcoming party we are attending.
Yes, that’s correct. Hope you enjoy the mini pecan pies, Meg!
If I wanted to make these in a mini muffin pan, what size cookie cutter would you suggest I use?
These look amazing and I am making them for Thanksgiving this weekend. I can’t wait to try them.
I think a 2.5-inch cookie cutter should work for a mini muffin pan. You may need to reduce the baking time just a bit too, maybe try baking them about 15 minutes. Hope that helps!
I have a mini pie pan (4”), will the pan fit this?
Hi, Sarah! I’m honestly not sure because I haven’t tried it before. The filling makes about 3/4 cup so if your pie pan holds about that much it may work. I wish I could be more help, but it’s hard to say.
Thank you for the feedback! Im definitely going to try and see if it works out!
I’d love to hear how it turns out if you try it, Sarah!
So here goes! I’m making these for the first time for my daughter’s wedding reception. Wish me luck!
Let me know how they turn out, Sheila!
Can’t wait to try this recipe! Do you recommend light brown sugar or dark brown sugar?
I use light brown sugar just because it’s what I usually have on hand. Either one will work fine though!
For making the mini’s I use a canning jar ring as my cutter. It’s just the right size for making the mini’s.
Will be making close to 50 of the mini’s for Thanksgiving. At least I have a large enough mini pan to where I can make 48 all at one time.
Great idea to use the canning jar ring, Colleen! I hope you enjoy the mini pecan pies 🙂
Hi planning to make this for my daughter first birthday. Thus planning to make them upfront and freeze them. On the birthday date do I need to re heat them in the oven ? Please advise as I’m curious….
I just thaw them to room temperature on the counter the day I plan to serve them. If you’re wanting them a little warm, you can put them in the oven for a few minutes. But I think they taste just fine at room temperature.
Can these be frozen before you cook them? So you can make them fresh the day you need them?
I don’t think they would freeze well before baking them. I’ve frozen them before after baking them and thawed them out and they taste just fine.
How many days before eating can I bake these without freezing them?
They will stay fresh for 2-3 days. They do freeze really well though, I’ve frozen them several times.
Fantastic recipe! I’ll double for next time because they were gone in a flash. Added a small amount of dark chocolate at the bottom before putting in the pecan mixture for a nice surprise.
Chocolate is always a good idea! So glad you liked the mini pecan pies, Marisa 🙂
These are amazing, I did a trial run before Thanksgiving and they were a hit! I used the simple syrup recipe you provided and that worked really well instead of corn syrup. I wish I could show you. Pic from my instagram! Thank you!
So glad you liked the mini pecan pies! You can feel free to tag me @livewellbakeoften or use the hashtag #livewellbakeoften! 🙂
Hi, i plan on making these for tomorrow. If i make them tonight, where should i keep them? I was thinking in the garage, its cold.
Thanks!
I typically refrigerate them in an airtight container, then leave them on the counter and bring to room temperature before serving.
On the butter part how many sticks do you use
You’ll only be using 1.5 tablespoons (a little less than 1/4 of a stick).
Is it 1 1/2 tablespoons? Or 1 stick and 1/2 tablespoon?
You only need 1 1/2 tablespoons of butter for this recipe.
I made these mini pecan pies today and they are great if you doubt these in any way don’t they are excellent and easy to make
Thank you, Gayle! I’m so glad you liked them!
I made a test batch but added to many pecans, making them for Christmas going to add dark chocolate. I also made my own pie crust. They are excellent
I’m glad you liked the mini pecan pies, Brenda!
Thank you so so very much for sharing those terrific recipes. You must be a great cook ND Baker your recipes are delicious . I truly appreciate you .I hope you and your family have a Merry Christmas and a happy New year.
Thank you for the kind comment, Melinda! I’m so glad you’re enjoying the recipes! Hope you and your family have a Merry Christmas and Happy New Year as well 🙂
These are very tasty. I used the frozen tart shells 12 in a pkge and used 9 for the recipe. Next time I will be making my own pastry as I kind of like these better than butter tarts. Thanks for a wonderful recipe
I’m glad you liked the mini pies, Margaret!
This recipe was a hit! We already had an apple pie ready for (Canadian) thanksgiving but last minute, I decided to add these to the menu. Everyone loved them, including myself and I dislike pecans… Side note – you can buy packs of 12 frozen pre-made tarte shells. They were perfect for this recipe! Thanks again 🙂
So glad to hear that everyone loved the mini pecan pies, Daniella!
Danielle I would like to use the pie crust recipe you have listed in the ingredients. I was reading through how you do the pie crust and saw that you use weights and pre-bake. Is this method necessary for this hand pie recipe or do I just use the dough and follow the directions for the hand pies? Also, if I prepare the dough the night before could I leave it in a ball in the refrigerator and roll it out to use the next day or should it be baked the same day? These look amazing and I’m so looking forward to making them for Thanksgiving!
Hi, Caitlin! It’s not necessary to blind bake these mini pies. You can just use the dough and proceed with the recipe. You can also prepare the dough the night before. You may want to leave it on the counter for 10 minutes or so after you take it out of the refrigerator, just so it’s easier to roll out.
Hi Danielle,
I’m trying these little guys out this thanksgiving and being that I’ve never made a pie, let alone a pie crust, I bought back up pre made pie dough Incase I can’t successfully make it lol. But on the pre made dough it said to pre bake and cool prior to filling. I did not want to follow what your recipe called for before I asked you in fear that the dough won’t cook properly if I do what their package says. Does this apply to the mini pecan pies or can I just follow your recipe to a T as if I made the dough?
Hi, Rachael! If you use the premade pie dough, you don’t have to worry about pre-baking it. You can just follow the recipe as if you made the dough.
Great thank you so much! And my last question is: I just made the homemade pie dough and as I was rolling it out, it was cracking quite a bit- is this because of a lack of the ice water? Or did I do something else wrong.
It could be that you didn’t use quite enough water. If you have trouble with the dough cracking, try wetting your fingers and gently pressing the dough together where it’s cracking. Also, make sure the dough isn’t too cold when you roll it.