Mini Pecan Pies

These Mini Pecan Pies are perfectly portioned little desserts with a buttery crust, gooey maple-sweetened filling, and a generous layer of crunchy pecans. I love how they give me all the flavor of a classic pecan pie in a handheld version that’s great for parties, holidays, or just when I want a smaller serving.

Why You’ll Love This Recipe

I like these because they’re easy to make, portable, and just the right size for indulging without needing to slice a full pie. The maple syrup adds a warm richness, and the sugar-sprinkled crust bakes up golden and crisp. These always disappear quickly whenever I serve them.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1/4 cup (56 g) unsalted butter
▢1/2 cup (120 ml) pure maple syrup
▢2/3 cup (146 g) brown sugar, packed
▢1 tsp vanilla
▢1/2 tsp salt
▢2 eggs, at room temperature
▢1 cup (135 g) chopped pecans
▢2 pie crusts, store bought or homemade
▢1 egg, whisked (for the egg wash)
▢1/4 cup (50 g) granulated white sugar for sprinkling

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
2. I roll out the pie crusts and cut circles slightly larger than the muffin tin wells. I press each into the cups to form small pie shells.
3. I make the filling by melting the butter, then whisking in maple syrup, brown sugar, vanilla, salt, and eggs until smooth.
4. I stir in the chopped pecans until evenly coated.
5. I spoon the filling into each prepared crust, filling about three-quarters full.
6. I brush the edges of the crusts with egg wash and sprinkle with granulated sugar for extra crunch.
7. I bake for 25–30 minutes, until the crust is golden and the filling is set but slightly soft in the center.
8. I let the pies cool in the tin for 10 minutes before transferring them to a wire rack to finish cooling.

Servings and Timing

This recipe makes about 12 mini pecan pies. It takes me 20 minutes to prepare, 25–30 minutes to bake, plus cooling time.

Variations

Sometimes I swap the maple syrup with honey or corn syrup for a different sweetness. I also like adding a splash of bourbon for a richer, more complex flavor. For an extra treat, I top each mini pie with a dollop of whipped cream before serving.

Storage/Reheating

I store the mini pecan pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in the oven at 325°F (163°C) for 8–10 minutes so the crust crisps back up. They also freeze well for up to 2 months.

FAQs

Can I use store-bought pie crust?

Yes, I often use store-bought crust when I want to save time, but homemade crust makes them extra flaky.

Do I need to blind bake the crust?

No, since these are small pies, the crust bakes fully along with the filling.

Can I make these in mini tart pans instead of a muffin tin?

Yes, tart pans work well and make them a little easier to remove.

Can I make these ahead of time?

Yes, I usually make them a day before serving, and they still taste fresh.

Can I use whole pecans instead of chopped?

I prefer chopped for even distribution, but whole pecans on top look beautiful.

Why is my filling runny?

I make sure to bake until the center is just set; underbaking can leave it too liquid.

Can I replace maple syrup with corn syrup?

Yes, but the flavor will be more traditional and less rich than with maple.

How do I prevent sticking in the muffin tin?

I grease the tin well or line it with parchment circles.

Can I make them gluten-free?

Yes, I use a gluten-free pie crust to adapt the recipe.

Can I serve these warm?

Yes, I love serving them slightly warm with vanilla ice cream or whipped cream.

Conclusion

These Mini Pecan Pies are sweet, nutty, and perfectly bite-sized, making them a favorite for gatherings and holidays. I love how easy they are to make while still tasting just as indulgent as a full-sized pie. They’re a dessert I turn to when I want something festive, comforting, and shareable.

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