This post may contain affiliate links which means I will get a commission if you make a purchase at no additional cost to you. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure for details.
These mini pecan pies pack so much deliciousness in crisp, golden cups! Easier than a full pie, they bake perfectly in a muffin pan with store-bought crust.
Enjoy everything you love about a traditional pecan pie in just two bites with this mini pecan pie recipe!
With vanilla brown sugar filling and chopped pecans, they have the same rich texture and flavor as the Thanksgiving favorite.
So when your holiday gathering looks like it’s missing a pie, try these individually portioned pecan pie bites!
They’re easier to make, serve, and way too cute to ignore.
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send the recipe straight to your inbox!
Love mini treats like these mini pecan pie bites? Our Instant Pot churro bites and sweet potato bites are the next ones you’ll want to bite into.
Why You’ll Love These Mini Pecan Pies
- These muffin tin pecan pies are cute, crowd-friendly, and fantastic if you’re watching portions (wink).
- With just 8 ingredients, including a store-bought crust, this small pecan pie recipe is much easier to tackle than a regular pie!
- These mini pecan pies are portable and freezer-friendly, perfect for satisfying your cravings on the go.
Ingredients
Pie crust – You can use store-bought or make a vegan pie crust for these sweet treats.
Unsalted butter – For richness and moisture.
Brown sugar – We prefer dark brown sugar for its deep, sweet flavor.
Egg – For structure.
Light corn syrup – Can’t make a mini pecan pie recipe without corn syrup! It sweetens and holds the filling together.
Vanilla extract – For depth. You can also add spices for fall-ready pecan mini pies!
Chopped pecans – You can use whole pecans, but chopped pecans give your small pecan pies a more even crunch in every bite.
Flour – For preparing the work surface.
Ingredient Substitutions For Mini Pecan Pie Recipe
Puff pastry
For a twist, use puff pastry for these individual pecan pies! Just poke the bottoms with a fork and bake the pies at 375°F for 25 minutes.
Dark corn syrup
For that rich, molasses flavor, try making your miniature pecan pies with dark corn syrup!
Granulated sugar
If you’re out of brown sugar, granulated white sugar is an easy substitute for these mini muffin pecan pies.
Tips For Making This Recipe
Bake Without the Mess
Make sure the pie crust dough comes up the sides of the muffin cups a bit. Also, don’t fill the pie shells too much. The pecan pie filling may spill over and stick to the pan, making the miniature pies difficult to remove.
Ensure Easy Removal
We used cupcake liners, so it will be easier to lift the mini pecan pies out of the pan. Just make sure they’re baked through and have cooled enough for the filling to set!
Check for Doneness
You can use a spoon to press on the small pecan pies gently. They should spring back slightly, and the filling shouldn’t be runny.
Small Pecan Pies FAQs
Can I make this mini pecan pie recipe without corn syrup?
We haven’t tested these muffin tin pecan pies without corn syrup. More than just sweetness, it helps the filling set, so leaving it out may cause the mini pecan pies to be runny.
Do mini pecan pies need to be refrigerated?
Yes! Because these mini pecan pies contain egg and dairy, they need to be refrigerated. Store them in an airtight container in the fridge and enjoy within 3 days.
Can you freeze miniature pecan pies?
Definitely! You can store the mini pecan pie bites in a freezer-safe bag for up to 2 months. Just thaw in the fridge overnight before serving.
How do you reheat muffin tin mini pecan pies?
These mini muffin pecan pies taste best warm. Just reheat the refrigerated miniature pies at 350°F for about 10 minutes.
How do you keep pecan pie pecan bites from getting runny?
To prevent runny individual pecan pies, bake them until fully set. If they’re underbaked, cover them with foil and bake for an additional 12 minutes.
More Easy Homemade Desserts
- Paula Deen Sweet Potato Casserole
- Apple Crumble Cheesecake
- Pumpkin Snickerdoodle Cookies
- Apple Crisp without Oats
- Pumpkin Roll
I found this recipe for Banana Pecan Loaf that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Mini Pecan Pies
Ingredients
- 1 ready-to-use pie crust
- 1 1/2 tbsp unsalted butter, melted
- 5 tbsp brown sugar
- 1 large egg
- 1/2 cup light corn syrup
- 3/4 tsp vanilla extract
- 1 1/4 cups chopped pecans
- Flour for the work surface
Instructions
- Preheat the oven to 350°F.
- Lightly sprinkle flour over a clean surface, then roll out the pie crust. Cut out 15 circles about 3 inches wide using a round cutter.
- Place liners in each muffin tin cup. Gently press a dough circle into each lined cup to form a shell. Refrigerate the tin.
- In a bowl, whisk together melted butter, brown sugar, egg, corn syrup, and vanilla extract until smooth.
- Stir in the chopped pecans.
- Remove the muffin tin from the fridge and spoon the pecan mixture into each crust.
- Bake for 20 to 25 minutes, or until the pecan filling is set and the crust is golden brown.
- Let the pies cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Make sure the pie crust dough comes up the sides of the muffin cups a bit. Also, don’t fill the pie shells too much. The pecan pie filling may spill over and stick to the pan, making the miniature pies difficult to remove.
- We used cupcake liners, so it will be easier to lift the mini pecan pies out of the pan. Just make sure they’re baked through and have cooled enough for the filling to set!
- You can use a spoon to press on the small pecan pies gently. They should spring back slightly, and the filling shouldn’t be runny.
Nutrition
PIN FOR LATER!
