I love mini pies because they make the perfect desserts and it saves me the hassle of having to cut slices for my friends. I already have a mini pumpkin pies recipe, so check that out here.
They’ve got the caramel-like filling, the soft crunch of toasted pecans, and that buttery little crust… but without the effort of making a full pie.
I love these because they bake quickly, look adorable on any holiday table, and give you the perfect ratio of filling to crust.
They also disappear faster than anything else I make during Thanksgiving or Christmas.
There’s just something so comforting about handing someone a warm little pecan pie that fits right in their hand, it feels homemade, festive, and a little nostalgic all at once.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make This Easier:
- Toasting the pecans makes a huge difference — try these pecans for extra flavor.
- Use a nonstick muffin tin for easy release.
- If the edges of your crust brown too fast, place a sheet of foil loosely over the tray to protect them.
- Maple syrup gives the pies a deeper caramel flavor, but you can also use this honey alternative for a slightly thicker filling.
- Let the pies cool completely before removing them so the filling doesn’t break.
Mini Pecan Pies
Course: DessertDifficulty: Easy12
pies15
minutes18
minutesIngredients
- For the Crust
(You can use store-bought mini tart shells or homemade—both work beautifully.)
12 mini tart shells or pie crust rounds pressed into a muffin tin
- For the Filling
1 cup chopped pecans
2 large eggs
½ cup brown sugar
¼ cup maple syrup
¼ cup melted unsalted butter
1 teaspoon vanilla extract
¼ teaspoon salt
Directions
- Start by placing your mini tart shells onto a baking tray or pressing pie crust into a muffin tin so each cup is neatly formed, and while the oven preheats to 350°F (180°C), whisk together brown sugar, maple syrup, melted butter, eggs, vanilla, and salt until smooth so the filling turns glossy and rich.
- Add the chopped pecans into the bowl and fold them through evenly, then spoon the mixture into each tart shell, filling them about ¾ full so they don’t overflow as they bubble during baking.
- Bake the mini pies for 18–20 minutes until the centers are set and the tops look golden, then remove them from the oven and let them cool so the filling firms up and the crust releases easily from the tin.
- Serve warm, room temperature, or chilled — they’re delicious every single way, but letting them rest for at least 15 minutes makes the texture perfect.
Notes
- These are wonderful to have with strong black coffee!
Variations and Substitutes
- Chocolate pecan pies: Add ¼ cup mini chocolate chips.
- Bourbon pecan pies: Add 1 tablespoon bourbon to the filling.
- Walnut version: Replace pecans with chopped walnuts.
- Salted pecan: Sprinkle each pie with a tiny pinch of flaky sea salt.
- Coconut sugar version: Swap brown sugar for coconut sugar for a deeper flavor.
Conclusion
These mini pecan pies are everything you love about the classic dessert but in a quick, adorable, party-friendly form.
They’re easy, rich, buttery, and taste like the holidays baked into a tiny shell.
Make them once and they’ll become one of your go-to festive desserts — the kind that family and friends ask for year after year.
