With comforting flavors of pecan, brown sugar, and vanilla, these bite-sized Mini Pecan Pies are the perfect holiday season dessert. Serve them at Thanksgiving, Christmas, and other fall and winter parties.
I love bite-sized food at holiday parties and dinners, don’t you? Small appetizers and desserts allow you to taste several different dishes. And, it’s easier to mix and mingle with a plate of small bites.
I’ve been making these mini pecan pies for holiday gatherings with my family for several years and they’re always a hit! In fact, they’re so good, they earned a spot in my The Super Easy Teen Baking Cookbook (you’ll find it on page 94).
But watch out. These pecan pie bites go quickly, so you may want to make a second batch: one for your guests, and one for you!
Why you’ll love this mini pecan pie recipe!
This easy recipe makes the most delicious mini desserts for the holiday season – and beyond!
- Good things come in small packages – This recipe transforms a classic pecan pie into mini form. These mini pecan pie bites are great to serve at parties and holiday gatherings.
- Layers of deliciousness – With a flaky crust, crunchy pecan pie filling, every bite of these cute little pies has layers of flavor.
- Easy to make – This is as easy to make as a traditional pecan pie recipe. I’m including step-by-step photos below to help you out.
- Make-ahead dessert – You can make these mini pecan pies up to a day in advance, refrigerate, and serve either at room temperature or heated up.
Ingredient notes
- Pie crust – you can make your own homemade pie crust, but for this recipe, I used refrigerated store-bought instead. It makes this recipe so much faster and easier!
- Light brown sugar – be sure to pack the brown sugar into the measuring cup so you get just the right amount.
- Egg + egg white – A full egg with egg yolk plus a second one with just the egg white will help bind the filling ingredients together.
- Vanilla – use pure vanilla extract if you can. It costs a bit more than imitation vanilla, but the taste is FAR superior. Using pure vanilla extract is what gives most baked goods that lovely fresh professional bakery aroma.
- Salt – the recipe calls for standard table salt. I usually use kosher salt in cooking and table salt in baking, since the measurements need to be more exact with baking.
- Corn Syrup – opt for light corn syrup. Dark corn syrup can cause the filling to be too sticky and make it harder to eat.
Step-by-step instructions
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos, along with a basic overview of instructions.
- Preheat oven to 350°F. Spray the mini muffin tin with nonstick cooking spray and set aside.
- Unroll the pie dough onto a cutting board. Use the cookie cutter to cut out circles. Roll the extra dough into a ball, then roll it flat again with a rolling pin and cut out more circles until you’ve used all of the dough. You should end up with 15 to 18 circles.
- Press the circles of dough into the bottom of the mini muffin pan cups and up the sides of the pan to create mini pie crusts.
- Sprinkle 1 to 2 tablespoons of the chopped pecans into the center of each cup.
- In a large bowl, whisk together the brown sugar, corn syrup, vanilla, egg, egg white, and salt. Spoon about 2 teaspoons of filling over the pecans in each muffin cup.
- Place the muffin pan in the oven and bake at 350°F for 18-20 minutes, or until the centers are firm. The pastry should be just lightly brown and the filling puffed slightly. Let cool completely in the pan before removing the pies and serving.
Mini Pecan Pies recipe FAQs
Thoroughly grease the inside of the pans with nonstick baking spray. Then once the pies are done baking, let them cool completely before running a knife around the edges to pop them out.
Yes! You can make these the day before. Then just place them into a 325°F degree oven for about 7-10 minutes to warm them up and serve!
Store mini pecan pies in an airtight container in the refrigerator for up to 5 days.
You can freeze these mini pies in airtight freezer-safe containers or freezer-safe bags for up to two months. Be sure to thaw them overnight and let them come to room temperature before reheating in the oven.
While they look similar, there are some key differences. Tassies contain a tangy cream cheese crust that gives them a softer texture. Traditional mini pecan pies use flaky pastry crust instead. Tassies can also incorporate maple syrup along with brown sugar to create a more caramel-like flavor.
Serving ideas
Serve these pecan mini pie tarts on their own, or with a scoop of vanilla ice cream on the side.
If you’re making this for Thanksgiving, make it a full holiday feast with a Spatchcock Turkey or Air Fryer Turkey Tenderloin, Instant Pot Garlic Mashed Potatoes or Whipped Sweet Potatoes, Instant Pot Green Beans, Arugula and Pear Salad.
Other delicious dessert recipes to serve with it: Cinnamon Pie, Pumpkin Cream Cheese Roll, and Chocolate Bourbon Pecan Pie.
📺 As Seen on ABC/KATU-TV
📺 As seen on The Drew Barrymore Show
This recipe for mini pecan pies was featured on The Drew Barrymore Show! I was thrilled to share these delicious mini pies on her show!
You can watch the full segment online. It’s also featured on the show’s Pro Tips from Pro Chefs page.
More fall dessert recipes
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Chocolate Bourbon Pecan Pie
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Pumpkin Cheesecake Bars with Gingersnap Crust
Breakfast Recipes
Baked Apple Cinnamon Donuts
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
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Mini Pecan Pies
Equipment
Ingredients
- non-stick cooking spray
- 1 refrigerated pie crust, at room temperature
Pecan Pie Filling
- 1 cup finely chopped pecans
- ½ cup packed light brown sugar
- ⅓ cup light corn syrup
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1 egg white
- ¼ teaspoon table salt
Instructions
- Preheat oven to 350°F. Spray the mini muffin pan with nonstick cookspray and set aside.
- Unroll the pie crust onto a cutting board. Use a 2" round cookie cutter to cut out circles. Roll the extra dough into a ball, then roll it flat again with a rolling pin and cut out more circles until you've used all of the dough. You should end up with 20-24 circles.
- Press each dough circle into the bottom and up the sides of the prepared muffin cups to create mini pie crusts.
- Sprinkle 1 to 2 teaspoons of the chopped pecans into the center of each cup.
- In a large bowl, whisk together the brown sugar, corn syrup, vanilla, egg, egg white, and salt. Spoon about 1-2 teaspoons filling over pecans in each muffin cup.
- Place the muffin pan in the oven and bake at 350°F for 18-20 minutes, or until the centers are firm. The pastry should be just lightly brown and the filling puffed slightly. Let cool completely in the pan before removing the pies and serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These pecan pies look adorable! A great dessert for Thanksgiving.