🥧✨ Mini Pecan Pies

Mini Pecan Pies are bite-sized versions of the classic Southern dessert, featuring a buttery flaky crust filled with gooey caramel-like pecan filling and toasted pecans. They’re perfect for holidays, parties, dessert trays, or individual treats.

Prep Time

• Prep: 25 minutes
• Bake: 25–30 minutes
• Total: About 1 hour

Servings

12 mini pies

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Ingredients

Crust

• 1½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold butter, cubed
• 3–4 tablespoons ice water

(Or use 1 package refrigerated pie crust for a quicker version.)

Pecan Filling

• 1 cup chopped pecans
• 2 large eggs
• ½ cup corn syrup (or maple syrup)
• ½ cup brown sugar
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Optional Toppings

• Whole pecan halves
• Whipped cream
• Vanilla ice cream
• Caramel drizzle
• Flaky sea salt

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Instructions

1. Make the Crust

1. Mix flour and salt.
2. Cut in cold butter until crumbly.
3. Add ice water gradually until dough comes together.
4. Wrap and chill for 20–30 minutes.
5. Roll out and cut circles to fit a muffin tin.

(Skip this step if using store-bought crust.)

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2. Prepare the Filling

1. In a bowl, whisk together:
   • Eggs
   • Corn syrup
   • Brown sugar
   • Melted butter
   • Vanilla
   • Salt
2. Stir in chopped pecans.

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3. Assemble the Mini Pies

1. Preheat oven to 350°F (175°C).
2. Grease a 12-cup muffin pan.
3. Press crust circles into each cup.
4. Fill each crust about ¾ full with pecan mixture.
5. Add a pecan half on top if desired.

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4. Bake

1. Bake for 25–30 minutes until:
   • Filling is set
   • Crust is golden
   • Center is slightly jiggly
2. Cool completely before removing from pan.

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Delicious Variations

🍫 Chocolate Pecan Mini Pies

Add:

• ½ cup chocolate chips

🥃 Bourbon Pecan Pies

Add:

• 1–2 tablespoons bourbon

🍯 Maple Pecan Pies

Replace corn syrup with:

• Pure maple syrup

🧂 Salted Caramel Pecan Pies

Top with:

• Caramel sauce
• Flaky sea salt

🥥 Coconut Pecan Pies

Add:

• ½ cup shredded coconut

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Storage

• Room temperature: 2 days covered
• Refrigerator: Up to 5 days
• Freezer: Up to 3 months

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Tips for Perfect Mini Pecan Pies

• Toast pecans first for deeper nutty flavor.
• Don’t overfill the crust—the filling expands while baking.
• Let them cool before removing so the filling sets.
• Use a thin knife around the edges if they stick.

🥧✨ These mini pecan pies deliver everything you love about the classic: buttery crust, rich caramel filling, and crunchy toasted pecans in a perfect little bite!