Flaky crust hugging a glossy, walnut-brown filling—Mini pecan pies bring a slice of autumn to every bite. I’ve baked these tiny wonders across three holiday weekends, each time tweaking the bake time until the centers held a gentle jiggle and the edges crackled just so. Sensory overload in under 20 minutes: that nutty toasted scent rising, the soft bubbling filling, the golden rims—nothing else quite matches.
Why You’ll Love Mini pecan pies
- Bite-sized Fall flavor in every mouthful—no slicing required.
- Quick assembly: less than 10 minutes to fill the tin.
- Great for gifting or passing around at gatherings.
- Pecans are a traditional Southern staple, rich in healthy fats and crunch.
A Little Background
The first time I tried these, the crusts kept sliding out—lesson learned: brush each cup with butter before pressing in dough. By batch three, I’d landed on perfect timing and a foolproof prep routine. These mini pecan pies emerged as my go-to for any fall gathering, from leaf-peeping picnics to cozy fireside nights.
Key Ingredients for Mini pecan pies
- Refrigerated pie crusts: ready-rolled saves time—use a flakier all-butter brand for extra lift.
- Unsalted butter: melted to bind the filling—substitute with ghee for a deeper aroma.
- Light brown sugar: packed for that classic caramel note—coconut sugar adds warmth.
- Light corn syrup: ensures a glossy, chewy texture—maple syrup can add complexity but loosens the set.
- Chopped pecans: toasted or raw both work—toast for a nuttier scent.
- Vanilla extract: a small hit brightens the rich filling—opt for pure extract over imitation.
How to Make Mini pecan pies
- Preheat your oven to 350°F. Lightly grease a mini muffin tin, then cut each of the 6 thawed pie crusts into 2¾-inch rounds and press into the cups for a neat shell.
- In a medium bowl, whisk 2 tablespoons melted unsalted butter, 1 large lightly beaten egg, ¼ cup packed light brown sugar, 1 tablespoon light corn syrup, 1 teaspoon vanilla extract and ⅛ teaspoon kosher salt until the mixture looks silky smooth.
- Fold in ½ cup chopped pecans, coating each piece in that glossy batter so they bake evenly.
- Spoon the filling into each crust, filling about two-thirds full so the center can dome without spilling over.
- Bake for 18 to 20 minutes or until the crust edges turn golden and the centers barely jiggle—my third bake had a more even golden ring after rotating the pan at 10 minutes.
- Let the pies rest in the tin for 5 minutes, then transfer to a wire rack to cool completely for clean removal and that signature crackle.
Pro Tips & Troubleshooting
- Always chill your mini muffin tin briefly after buttering to keep crusts from sliding.
- If you notice bubbling over, reduce oven rack to the center and line a sheet below to catch drips.
- Stir in a pinch of ground cinnamon or cardamom for a seasonal spin.
- To double the batch, bake on two racks, rotating top to bottom halfway through for uniform browning.
Storage & Make-Ahead Guide
These hold at room temperature for up to 2 days in a covered container. Refrigerate for 3 to 4 days—my tests showed day 4 still tasted fine, though the crust softened slightly. For longer storage, freeze on a baking sheet, then transfer to a zip-top bag for up to 2 weeks. To refresh, warm in a 300°F oven for 5 minutes. Always cool completely before sealing to prevent soggy bottoms.
Serving Suggestions
Plate these warm with a dollop of whipped cream or a scoop of bourbon-vanilla ice cream. Drizzle a touch of maple syrup and sprinkle flaky sea salt for contrast. They’re also charming nestled among fresh fruit on a dessert board.
Frequently Asked Questions
- How long do mini pecan pies keep fresh? At room temperature, they stay good for 2 days. Refrigerate for up to 4 days.
- Can I freeze mini pecan pies? Yes—freeze unfilled shells or baked pies up to 2 weeks, thaw overnight in the fridge.
- What’s the best way to reheat mini pecan pies? Warm at 300°F for 5–7 minutes to restore crisp edges without drying the filling.
- How do I prevent soggy crust? Cool completely before storing and consider brushing shells with egg white for a moisture barrier.
- Can I make mini pecan pies ahead of time? Fill and refrigerate raw shells covered for up to 12 hours, then bake straight from the fridge.
- What can I substitute for light corn syrup? Use pure maple syrup for a richer flavor, but expect a slightly softer set.
Final Thoughts
Mini pecan pies capture that nutty sweetness and flaky tenderness in a tiny package. My favorite way to enjoy them? Straight from the oven, still warm, with vanilla ice cream melting over the top. Give this recipe a spin and drop a comment—I can’t wait to hear how your batch turns out!
More Recipes You’ll Love
- Pecan Pie – classic full-size version of these nutty pies
- Apple Pie – fruit-forward spin to balance the nutty filling
- Sweet Potato Pie – hearty autumn dessert with similar spices
- Gooseberry Pie – seasonal tartness that pairs well with pecan’s sweetness
Mini pecan pies
Ingredients
Shell
- 2 refrigerated pie crusts thawed and cut into 2¾-inch rounds
- 1 tbsp unsalted butter melted, for greasing
Filling
- 2 tbsp unsalted butter melted
- 1 large egg lightly beaten
- 0.25 cup light brown sugar packed
- 1 tbsp light corn syrup
- 1 tsp vanilla extract
- 0.125 tsp kosher salt
- 0.5 cup chopped pecans toasted or raw
Instructions
Shell
- Preheat oven to 350°F. Lightly grease a mini muffin tin, then press pie crust rounds into each cup.
Filling
- Whisk melted butter, beaten egg, brown sugar, corn syrup, vanilla extract and salt until smooth.
- Fold in chopped pecans, coating them in the glossy mixture.
- Spoon filling into each crust, filling about two-thirds full.
- Bake for 18–20 minutes until edges are golden and centers barely jiggle, rotating halfway.
- Let rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.