There’s something magical about mini pecan pies that regular-sized ones just can’t match. These bite-sized treasures pack all the rich, gooey sweetness of traditional pecan pie into perfect little portions. I discovered this recipe during my first Southern holiday season, and it quickly became my go-to dessert for gatherings.
Mini pecan pies combine a buttery shortbread crust with classic pecan pie filling. The result is a dessert that’s both elegant and comforting. Each bite delivers the perfect balance of sweet custard and crunchy pecans that makes pecan pie so beloved.
Why You’ll Love This Mini Pecan Pies Recipe
Perfect Portions: These mini pies eliminate the need for cutting and serving large slices. Each person gets their own perfectly portioned dessert.
Party-Ready: Mini pecan pies are ideal for holiday gatherings, potlucks, and dinner parties. Guests can easily grab one without needing plates or forks.
Easy Storage: Unlike full-size pies, these mini versions stack neatly in containers. They’re perfect for meal prep or making ahead for events.
Classic Flavor: Every bite captures the authentic taste of traditional pecan pie. The dark corn syrup creates that signature sweetness, while the eggs form a rich custard base.
Recipe Timing
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Servings: 24 mini pies | Difficulty: Intermediate
The beauty of this recipe lies in its simplicity. You’ll create a shortbread crust that’s pressed directly into muffin tins, then fill each cup with a luscious pecan mixture. The two-temperature baking method ensures the crust stays crisp while the filling sets perfectly.
I’ve found that using cold butter is crucial for achieving the right crust texture. The butter should be cut into small pieces and kept chilled until you’re ready to mix it with the flour and brown sugar. This creates those perfect crumbly pieces that form the base of each mini pie.
Ingredients & Instructions
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Spoon and level for accuracy |
| Brown sugar (packed) | 1 cup | Light or dark brown sugar works |
| Cold butter | 1 cup | Cut into small pieces |
| Large eggs | 5 | Room temperature preferred |
| Dark corn syrup | 1 cup | Creates rich, deep flavor |
| Granulated sugar | ⅔ cup | Balances the corn syrup sweetness |
| Vanilla extract | 1 teaspoon | Pure vanilla recommended |
| Salt | ⅛ teaspoon | Enhances overall flavor |
| Chopped pecans | 2 cups | Roughly chopped, not finely ground |
How to Make Mini Pecan Pies
Preparing the Shortbread Crust
Step 1: Preheat your oven to 350°F and lightly spray two 12-cup muffin tins with cooking spray. This prevents sticking and ensures easy removal later.
Step 2: Combine the flour and packed brown sugar in a medium mixing bowl. Use a whisk to break up any lumps in the brown sugar.
Step 3: Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter pieces should be about the size of small peas.
Step 4: Press approximately 2 tablespoons of the mixture into each muffin cup. Press firmly to create a solid base and slightly up the sides. The crust should be even and compact.
Step 5: Bake the crusts for 12-15 minutes until they’re lightly golden around the edges. Remove from the oven and immediately reduce the temperature to 275°F.
Creating the Pecan Filling
Step 1: While the crusts bake, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt in a large bowl. Mix until completely smooth and well combined.
Step 2: Stir in the chopped pecans until they’re evenly distributed throughout the mixture. The pecans should be well-coated with the custard base.
Step 3: Divide the pecan mixture evenly among the baked crusts. Each cup should be filled about ¾ full, leaving room for the filling to puff slightly during baking.
Step 4: Bake at 275°F for 20-25 minutes until the filling is just set. The centers should still have a slight jiggle when gently shaken.
Step 5: Cool the pies in the muffin tins for 10 minutes before carefully removing them. Use a thin knife to loosen the edges if needed.
Pro Tips for Perfect Mini Pecan Pies
Temperature Control: The two-temperature method is essential. The higher temperature sets the crust, while the lower temperature gently cooks the custard filling without curdling.
Butter Consistency: Keep your butter cold until ready to use. Room temperature butter will create a different texture that won’t hold together as well.
Even Distribution: Use a small spoon or cookie scoop to ensure each pie gets an equal amount of filling. This creates uniform baking and presentation.
Cooling Process: Allow the pies to cool slightly before removing them from the tins. This prevents the filling from breaking and makes removal easier.
Storage, Variations & FAQs
Storage Instructions
Refrigerator Storage: Store mini pecan pies in an airtight container in the refrigerator for up to 4 days. Layer them between parchment paper to prevent sticking.
Freezer Storage: For longer storage, wrap each pie individually in plastic wrap and place in a freezer-safe container. They’ll keep for up to 3 months frozen.
Thawing: Frozen pies should be thawed overnight in the refrigerator. For quicker thawing, leave them at room temperature for 2-3 hours.
Serving Temperature: These pies are delicious served at room temperature or slightly chilled. Some people prefer them warmed for 10-15 seconds in the microwave.
Flavor Variations
Chocolate Pecan: Add 2 tablespoons of cocoa powder to the crust mixture and fold ½ cup mini chocolate chips into the filling.
Bourbon Pecan: Replace the vanilla extract with 1 tablespoon of bourbon for an adult twist on the classic recipe.
Maple Pecan: Substitute ¼ cup of the corn syrup with pure maple syrup for a deeper, more complex sweetness.
Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture will be slightly different but equally delicious.
What to Serve with Mini Pecan Pies
These mini pies pair beautifully with coffee, tea, or a glass of cold milk. For special occasions, serve them alongside vanilla ice cream or a dollop of fresh whipped cream. They’re also wonderful as part of a dessert buffet with other Southern classics.
During holiday gatherings, I like to arrange them on tiered serving stands mixed with other bite-sized desserts. The rich sweetness balances well with lighter options like fruit tarts or lemon bars.
Troubleshooting Common Issues
Soggy Crust: Ensure your butter is cold and don’t overwork the mixture. Pre-baking the crust is crucial for preventing sogginess.
Cracked Filling: This usually happens when the oven temperature is too high. Stick to the 275°F temperature for the filling portion of baking.
Difficult Removal: Make sure to use enough cooking spray and allow proper cooling time. A thin knife can help loosen stubborn pies.
Frequently Asked Questions
Can I make these ahead of time? Absolutely! Mini pecan pies actually taste better the next day as the flavors meld together. Make them up to 2 days ahead and store covered in the refrigerator.
Can I use light corn syrup instead of dark? Yes, you can substitute light corn syrup, but the flavor will be milder and less rich. Dark corn syrup gives the authentic pecan pie taste most people expect.
What’s the best way to chop pecans for this recipe? Roughly chop the pecans into pieces about the size of small peas. You want some texture but not huge chunks that might make the filling difficult to set properly.
Can I double this recipe? This recipe easily doubles. You’ll need four 12-cup muffin tins or bake in batches. The timing remains the same for each batch.
How do I know when the filling is properly set? The filling should have a slight jiggle in the center when gently shaken but shouldn’t be liquid. It will continue to set as it cools.
Final Thoughts
Mini pecan pies bring all the comfort of traditional Southern baking in a perfectly portioned package. The combination of buttery shortbread crust and rich pecan filling creates a dessert that’s both nostalgic and practical. Whether you’re hosting a holiday gathering or simply want to treat yourself to something special, these mini pies deliver maximum impact with minimal effort.
The beauty of this recipe lies in its versatility and make-ahead potential. You can customize the flavors to suit your taste preferences while maintaining the classic appeal that makes pecan pie so beloved. Give this recipe a try, and you’ll discover why these bite-sized beauties have become a staple in my dessert rotation.
Mini Pecan Pies Recipe
Ingredients
- For the Shortbread Crust:
- 2 cups all-purpose flour spoon and level for accuracy
- 1 cup brown sugar packed (light or dark brown sugar works)
- 1 cup cold butter cut into small pieces
- For the Pecan Filling:
- 5 large eggs room temperature preferred
- 1 cup dark corn syrup creates rich, deep flavor
- ⅔ cup granulated sugar balances the corn syrup sweetness
- 1 teaspoon vanilla extract pure vanilla recommended
- ⅛ teaspoon salt enhances overall flavor
- 2 cups chopped pecans roughly chopped, not finely ground
Instructions
- Preparing the Shortbread Crust:
- Preheat your oven to 350°F and lightly spray two 12-cup muffin tins with cooking spray.
- Combine the flour and packed brown sugar in a medium mixing bowl. Use a whisk to break up any lumps in the brown sugar.
- Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter pieces should be about the size of small peas.
- Press approximately 2 tablespoons of the mixture into each muffin cup. Press firmly to create a solid base and slightly up the sides. The crust should be even and compact.
- Bake the crusts for 12-15 minutes until they’re lightly golden around the edges. Remove from the oven and immediately reduce the temperature to 275°F.
- Creating the Pecan Filling:
- While the crusts bake, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt in a large bowl. Mix until completely smooth and well combined.
- Stir in the chopped pecans until they’re evenly distributed throughout the mixture. The pecans should be well-coated with the custard base.
- Divide the pecan mixture evenly among the baked crusts. Each cup should be filled about ¾ full, leaving room for the filling to puff slightly during baking.
- Bake at 275°F for 20-25 minutes until the filling is just set. The centers should still have a slight jiggle when gently shaken.
- Cool the pies in the muffin tins for 10 minutes before carefully removing them. Use a thin knife to loosen the edges if needed.
Notes
Butter Consistency: Keep your butter cold until ready to use. Room temperature butter will create a different texture that won’t hold together as well.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.
Variations: Try chocolate pecan (add 2 tbsp cocoa powder), bourbon pecan (replace vanilla with 1 tbsp bourbon), or maple pecan (substitute ¼ cup corn syrup with maple syrup).
Make-Ahead: These pies actually taste better the next day as flavors meld together. Make up to 2 days ahead.
