I’m excited to share my Mini Pecan Pie Recipes, where individual servings mean no cutting, less mess, and a clever shortcut that makes entertaining effortless.
I love serving these Mini Pecan Pies at parties because they look fancy but are almost lazy to make. They have the classic sticky, nutty bite you expect, all tucked into a flaky refrigerated pie crust that makes individual servings easy.
Guests always ask what’s in them, and I get to be vague and mysterious, which is fun. Theyre also perfect for November Food Ideas when you want something small and impressive, and I keep coming back to them when hunting through Mini Pecan Pie Recipes for inspiration.
Try one warm, or cold, you wont regret it.
Ingredients
- buttery, flaky shell that holds filling, mostly carbs and fat, not protein.
- binds and sets filling, good source of protein adds richness and moisture.
- sweet, gives gooey texture and shine, almost pure simple carbs.
- caramelly sweetness, adds depth and chew, mostly sucrose carbs.
- adds rich buttery flavor and fat, helps set filling and brown.
- crunchy, nutty, full of healthy fats protein and fiber, calorie dense.
- small bit makes flavor pop, no calories, just aroma and depth.
- tiny sprinkle balances sweetness, enhances flavor, has sodium so use sparingly.
Ingredient Quantities
- 1 refrigerated pie crust, makes about 12 mini tart shells
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups pecan halves or coarsely chopped pecans
- Optional: flaky sea salt for sprinkling or a dusting of powdered sugar
How to Make this
1. Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin; unroll the refrigerated pie crust and use a 3-inch round cutter or glass to cut about 12 circles, press each circle gently into the muffin cups to form mini tart shells, chill them in the freezer for 10 minutes if you want less shrinkage.
2. Toast 1 1/2 cups pecan halves or coarsely chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring, until fragrant; let cool a bit, chop some if you like smaller pieces.
3. In a medium bowl whisk 3 large eggs, 1 cup light corn syrup and 1 cup packed light brown sugar until smooth and glossy.
4. Whisk in 1/3 cup melted unsalted butter, 1 teaspoon pure vanilla extract and 1/4 teaspoon fine salt until fully combined.
5. Stir the toasted pecans into the filling mixture, reserving a few whole halves for topping if you want the tarts to look pretty.
6. Divide the filling evenly among the 12 crusts, about 2 to 3 tablespoons each, filling almost to the top but not overflowing.
7. Bake at 350°F for 20 to 25 minutes, until the filling is set and the crust is golden, if the edges brown too fast tent loosely with foil.
8. Cool the minis in the pan for at least 30 minutes so the filling firms up, then run a knife around each and carefully remove them, they will be hot so be careful.
9. Finish with an optional sprinkle of flaky sea salt or a dusting of powdered sugar just before serving, those little touches really make the flavors pop.
10. Store leftover mini pecan pies covered at room temp for 1 to 2 days or in the fridge up to 5 days, rewarm gently before serving if you want them a bit gooey again.
Equipment Needed
1. 12-cup muffin tin, lightly greased
2. 3-inch round cutter or a drinking glass to cut the dough circles
3. Medium mixing bowl for the filling
4. Whisk and a rubber spatula or wooden spoon
5. Dry skillet to toast the pecans
6. Measuring cups and measuring spoons
7. Sharp knife and cutting board to chop pecans, plus a small bowl for reserved halves
8. Oven mitts, cooling rack and a thin knife to loosen the tarts from the tin
FAQ
Mini Pecan Pies Recipe Substitutions and Variations
- Refrigerated pie crust: try store bought puff pastry for extra flakiness, make a quick homemade shortcrust (buttery and sturdier), or use premade mini phyllo cups for a lighter, crisp shell
- Light corn syrup: swap with equal parts golden syrup, real maple syrup, or light agave nectar — expect a slightly different flavor and a softer set
- Packed light brown sugar: use 1 cup granulated sugar plus 1 tablespoon molasses to mimic light brown sugar, or swap with coconut sugar, or just use dark brown sugar for a richer molasses note
- Pecan halves or chopped pecans: substitute with chopped walnuts for the closest taste and texture, chopped almonds, or toasted sunflower seeds if you need a nut free option
Pro Tips
1. Chill the pressed shells before you bake them, even ten minutes in the freezer helps a lot. It keeps the crust from shrinking and looking sad, otherwise they tend to pull away from the filling.
2. Toast the pecans until you can really smell them but watch closely or they burn fast. Chop some for texture and keep a few whole halves to stick on top so they look homemade and not thrown together.
3. Let the melted butter cool a little or temper it by whisking a spoonful of the egg mixture into the butter first, then add it back. If you pour hot butter straight in you’ll risk cooking the eggs a bit, and don’t overbeat or you get a puffy filling that sinks later.
4. Bake until the center is set but still has a tiny jiggle, a toothpick with a few sticky crumbs is fine. Cool the tarts in the pan so the filling firms up, rewarm gently if you want them gooey again and sprinkle flaky sea salt right before serving for a real flavor boost.
Mini Pecan Pies Recipe
I'm excited to share my Mini Pecan Pie Recipes, where individual servings mean no cutting, less mess, and a clever shortcut that makes entertaining effortless.
12
servings
360
kcal
Equipment: 1. 12-cup muffin tin, lightly greased
2. 3-inch round cutter or a drinking glass to cut the dough circles
3. Medium mixing bowl for the filling
4. Whisk and a rubber spatula or wooden spoon
5. Dry skillet to toast the pecans
6. Measuring cups and measuring spoons
7. Sharp knife and cutting board to chop pecans, plus a small bowl for reserved halves
8. Oven mitts, cooling rack and a thin knife to loosen the tarts from the tin
Ingredients
-
1 refrigerated pie crust, makes about 12 mini tart shells
-
3 large eggs
-
1 cup light corn syrup
-
1 cup packed light brown sugar
-
1/3 cup unsalted butter, melted
-
1 teaspoon pure vanilla extract
-
1/4 teaspoon fine salt
-
1 1/2 cups pecan halves or coarsely chopped pecans
-
Optional: flaky sea salt for sprinkling or a dusting of powdered sugar
Directions
- Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin; unroll the refrigerated pie crust and use a 3-inch round cutter or glass to cut about 12 circles, press each circle gently into the muffin cups to form mini tart shells, chill them in the freezer for 10 minutes if you want less shrinkage.
- Toast 1 1/2 cups pecan halves or coarsely chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring, until fragrant; let cool a bit, chop some if you like smaller pieces.
- In a medium bowl whisk 3 large eggs, 1 cup light corn syrup and 1 cup packed light brown sugar until smooth and glossy.
- Whisk in 1/3 cup melted unsalted butter, 1 teaspoon pure vanilla extract and 1/4 teaspoon fine salt until fully combined.
- Stir the toasted pecans into the filling mixture, reserving a few whole halves for topping if you want the tarts to look pretty.
- Divide the filling evenly among the 12 crusts, about 2 to 3 tablespoons each, filling almost to the top but not overflowing.
- Bake at 350°F for 20 to 25 minutes, until the filling is set and the crust is golden, if the edges brown too fast tent loosely with foil.
- Cool the minis in the pan for at least 30 minutes so the filling firms up, then run a knife around each and carefully remove them, they will be hot so be careful.
- Finish with an optional sprinkle of flaky sea salt or a dusting of powdered sugar just before serving, those little touches really make the flavors pop.
- Store leftover mini pecan pies covered at room temp for 1 to 2 days or in the fridge up to 5 days, rewarm gently before serving if you want them a bit gooey again.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 40g
- Total number of serves: 12
- Calories: 360kcal
- Fat: 19.8g
- Saturated Fat: 5.3g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 5.1g
- Cholesterol: 46.5mg
- Sodium: 99mg
- Potassium: 67mg
- Carbohydrates: 50g
- Fiber: 1.5g
- Sugar: 44g
- Protein: 3.3g
- Vitamin A: 370IU
- Vitamin C: 0mg
- Calcium: 11mg
- Iron: 0.58mg
