Mini Pecan Pies
- Delicious bite-sized pecan pies with buttery crusts and rich nutty caramel filling.
- Perfect for holiday gatherings, these mini treats deliver all the flavor of traditional pecan pie in a poppable size.
- Easy to make and impossible to resist!
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 24 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1–2 tbsp ice water, as needed
- For the Filling:
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 2 tbsp melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Pinch of ground nutmeg
- 1/8 tsp salt
- 2 tbsp pure maple syrup
- Optional Additions:
- 24–36 whole pecan halves for garnish
- 2 tsp powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin.
- In a large bowl, combine flour, sugar, and salt; cut in chilled butter until mixture resembles coarse crumbs.
- Add ice water 1 tablespoon at a time until dough just comes together. Form into a disk, wrap in plastic, and refrigerate 30 minutes.
- Roll dough on floured surface to 1/8-inch thickness. Cut twenty-four 2.5-inch circles.
- Press dough circles into mini muffin cups, making sure dough goes up the sides evenly.
- Prick bottoms with a fork and refrigerate for 15 minutes.
- Bake empty crusts for 8 minutes until just beginning to set. Remove from oven but keep oven on.
- Mix chopped pecans, brown sugar, melted butter, egg, vanilla, cinnamon, nutmeg, salt, and maple syrup until well combined.
- Spoon filling into pre-baked crusts, filling each about 3/4 full.
- Optionally, place a pecan half on top of each filled mini pie.
- Bake for 12-15 minutes, until filling is set and crusts are golden brown.
- Cool in the tin for 10 minutes, then carefully remove and cool completely on a wire rack.
- Dust with powdered sugar before serving if desired.
Notes
- For the best texture, make sure your butter is very cold when making the crust.
- Toasting the pecans for 5-7 minutes before adding them to the filling enhances their flavor.
- Don’t overfill the crusts as the filling will bubble up during baking.
- These mini pies freeze beautifully for up to 3 months in an airtight container.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 mini pie
- Calories: 115
- Sugar: 6
- Sodium: 42
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Carbohydrates: 10
- Fiber: 1
- Protein: 1
- Cholesterol: 17
Keywords: mini pecan pies, bite sized pecan dessert, holiday mini pies, nutty caramel filling, easy festive pastry