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Mini pecan pies

Mini pecan pies

These bite-sized pecan pies feature flaky shells and a glossy, nutty filling in under 30 minutes. Perfect for holiday gatherings or a quick autumn treat.
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Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 18 servings
Calories 200 kcal

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.

Notes

Store at room temperature in a covered container for up to 2 days.
Reheat in a 300°F oven for 5 minutes to refresh the crust’s crispness.

Nutrition

Serving: 1pieCalories: 200kcalCarbohydrates: 25g
Keyword bite-sized treats, fall baking, holiday desserts, Mini pecan pies, pecan pie
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