This Mini Pecan Pies Recipe creates a wonderful two-bite sized dessert. It consists of a sweet, gooey filling, crunchy pecans and a cookie-like crust in every bite. These are an ideal treat to add to your dessert buffet when serving for a crowd.
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What I love about this recipe
Not only are these mini pecan pies delicious, they are also convenient for serving at events and parties. Guests can easily grab a small pie without the need for cutting or serving utensils.
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Ingredients
The following ingredients are used for the mini pecan pies recipe:
- Pecans: lightly toast pecans before assembling the pies. Place in a saucepan over medium heat and stir until pecans begin to release their aroma (3 - 5 minutes). Keep an eye on the nuts as they can burn quickly. Finely chop some of the pecans and keep 20 pecan halves for topping the pies.
- Unsalted butter: melt the butter and allow to cool slightly.
- Corn syrup: light or dark corn syrup is fine.
- Eggs: bring eggs to room temperature before starting this recipe. Room temperature eggs will incorporate with the other ingredients better than cold eggs.
- Granulated sugar
- Pure vanilla extract: avoid using imitation vanilla as it isn't as robust as a pure extract.
- Mini tart tins with pie dough: roll the dough thinly and place in each tin. Try my sweet pie dough recipe which has a cookie-like texture.
See recipe card for quantities.
Instructions
Preheat oven to 350℉ (180℃). Combine eggs, corn syrup, granulated sugar, melted butter and vanilla extract in a bowl. Whisk well until all ingredients are well incorporated.
Place one teaspoon of pecan pieces in the pie shells. Pour 2 teaspoons of filling over the pecans. Place a pecan half over the filling. Bake for 18 - 20 minutes. Filling will be risen and shells will be a golden brown.
Variations
These tarts are easily adaptable to suit a variety of tastes. Consider the following:
- Chocolate - pecans and chocolate are a match made in heaven! Add several mini chocolate chips to the mini pies with the chopped pecans.
- Other tree nuts - replace the pecans with walnuts, macadamia nuts, etc...
Prefer a full-sized pecan pie? Check out my pecan pie recipe. I show you how to avoid common issues with pecan pies, such as a burnt crust or runny center.
Equipment
You need the following equipment for this recipe:
- Mini pie molds: I use an oval mold for making the mini pecan pies recipe. The recipe will make 20 mini pies.
- A bowl, measuring cups and spoons, a sheet pan, a whisk and a spatula.
Storage
After the pies are cooled, place in an airtight container and store at room temperature for up to 3 days. Alternatively, wrap well and freeze the finished pies for up to 2 months.
Related
Looking for other single serving desserts? Try these:
I hope you enjoy these mini pecan pies as much as my family and friends have over the years!
📋 Recipe
Mini Pecan Pies
Equipment
- 20 Mini pie pans approximately 2 - 2½ inches each
- Bowls, measuring cups and spoons
- 1 Hand whisk
- 1 sheet pan
Ingredients
- 20 Mini pie pans lined with pie dough (Visit recipe here)
- ½ Cup Dark Corn Syrup
- 2 Large Eggs Room temperature
- ½ Cup Granulated Sugar
- 1 Tablespoon Unsalted Butter Melted
- ½ Teaspoon Pure Vanilla Extract (optional)
- ⅓ Cup Roasted Pecans Chopped finely
- 20 Roasted Pecan halves
Instructions
- Preheat oven to 350℉ (180℃)
- Combine corn syrup, eggs, granulated sugar, melted butter and vanilla extract in a bowl. Whisk vigorously until all ingredients are well combined.½ Cup Dark Corn Syrup, 2 Large Eggs, ½ Cup Granulated Sugar, 1 Tablespoon Unsalted Butter, ½ Teaspoon Pure Vanilla Extract
- Add 1 teaspoon of pecan pieces to each mini pie, placing them right on top of the dough base.20 Mini pie pans lined with pie dough, ⅓ Cup Roasted Pecans
- Pour 2 teaspoons of filling over the pecans. Place a pecan half over the filling.20 Roasted Pecan halves
- Place pies in the oven for 18 - 20 minutes. Filling will be risen and shells will be a golden brown.
- Remove from oven and let cool for 20 minutes. Carefully remove each pie from the pans. Allow to cool for an additional 15 minutes before serving.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Lavanda Michelle says
I appreciate how easy and delicious these little treats are. They'll be perfect for our next get-together—no fussing with serving utensils, just pure enjoyment. Looking forward to trying out your tips for toasting pecans too!
Tracey Kifford says
I made some of these and the children added squirty cream on top - got to say they were definitely on to something as they were so good!
Prajakta says
These bite-sized pecan pies were so delicious that everyone at the party loved them.
Sara Welch says
Enjoyed these for dessert last night and they were a sweet success! Easy, delicious and decadent; a new favorite treat, indeed!
Sara Welch says
Whipped up a batch of these for an afternoon treat, and they do not disappoint! Quick, easy and delicious; exactly what I needed to cure my sweet tooth, indeed!
Rosemary says
Love these mini pecan pies. Made them for dessert during the holidays and they were a big hit! Thanks for the inspiration.
Justine says
These were fantastic! We made them for Christmas and they were such a hit, we're going to serve them on New Year's Eve as well!
Anjali says
We made these over Christmas and they were a hit!! They were packed with pecan flavor and everyone loved how bite sized they were too!