Mini Pecan Pies

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Golden, flaky crusts cradling rich, gooey centers packed with buttery caramel flavor and toasted pecans—Mini Pecan Pies are the perfect bite-sized indulgence for any occasion. Whether served warm from the oven or at room temperature, their irresistibly nutty aroma and satisfying crunch make them a standout dessert. These mini pies bring all the comfort of the classic Southern treat in a handheld version that’s ideal for parties, potlucks, and holiday dessert tables.

Their adorable size doesn’t compromise on flavor—in fact, it only enhances the experience. Each tart is a self-contained masterpiece, with just the right ratio of crisp pastry to sweet filling. They’re simple to make and even easier to devour. Whether you’re baking for a crowd or treating yourself to something sweet and nostalgic, Mini Pecan Pies deliver a delicious, comforting punch in every single bite.

Why You’ll Love This Mini Pecan Pies Recipe

Mini Pecan Pies are a crowd-pleaser thanks to their rich, buttery flavor and crunchy, nutty texture. Their individual portions make them easy to serve and great for sharing. Perfect for holidays or a sweet everyday snack, these tarts are also freezer-friendly and can be made ahead. No pie slicing needed, just grab and go!

Preparation Phase & Tools to Use (Essential Tools and Equipment, and the Importance of Each Tool)

To make these Mini Pecan Pies, you’ll need a mini muffin tin to shape and bake the crusts evenly. A rolling pin is essential for flattening the dough to the right thickness, while a round cutter (or a glass) helps create perfect circles for each tart base. A mixing bowl and whisk will ensure your filling comes together smoothly, and a small spoon or scoop makes transferring the filling into the crusts neat and precise. Using a cooling rack is also key to help the pies firm up without becoming soggy.

Preparation Tips

Use cold butter and chilled dough to ensure a flaky, crisp crust. Toasting the pecans before adding them to the filling enhances their flavor and adds a deeper nuttiness. When pressing the dough into the muffin tin, avoid stretching it—this helps prevent shrinking while baking. Pour the filling in slowly to avoid overflows, and allow the pies to cool completely before removing them from the tin so they set properly. If desired, serve with a dollop of whipped cream or a drizzle of caramel for extra indulgence.

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Ingredients for this Mini Pecan Pies Recipe

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1/4 tsp salt
• 2–4 tbsp ice water

For the filling:

• 3/4 cup light brown sugar, packed
• 1/2 cup light corn syrup
• 2 large eggs
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1 1/2 cups pecan halves (toasted, then chopped and whole for garnish)

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Step 1: Make the Dough

In a food processor or large bowl, mix flour and salt. Add cold cubed butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough holds together when pinched. Form into a disk, wrap in plastic, and chill for at least 30 minutes.

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Step 2: Roll and Cut the Dough

On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a 3-inch round cookie cutter or glass to cut out circles. Gently press each circle into the wells of a mini muffin tin. Place the tin in the refrigerator while you prepare the filling.

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Step 3: Toast and Prep the Pecans

Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-7 minutes, stirring once, until fragrant. Let cool. Chop roughly two-thirds of them and leave the rest whole for garnishing.

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Step 4: Mix the Filling

In a medium bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until smooth and well combined. Stir in the chopped pecans.

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Step 5: Fill the Pie Shells

Remove the prepared mini crusts from the fridge. Spoon about 1 to 1.5 tablespoons of filling into each shell, making sure not to overfill. Top each with a few whole pecans for presentation.

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Step 6: Bake

Bake the mini pecan pies for 20–25 minutes, or until the filling is set and the crusts are golden brown. If the crust edges brown too quickly, tent loosely with foil.

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Step 7: Cool and Serve

Allow the pies to cool in the pan for 10–15 minutes, then gently twist and lift them out using a knife or offset spatula. Cool completely on a wire rack. Serve as is, or with whipped cream or vanilla ice cream for an extra-special treat.

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Notes

Mini Pecan Pies are wonderfully customizable. You can add a splash of bourbon or maple syrup to the filling for extra depth of flavor. Using dark brown sugar will yield a deeper molasses note, while light brown sugar keeps it more caramel-like. If you’re short on time, using pre-made pie dough or tart shells can still result in a delicious dessert. Always let the pies cool completely before removing them from the pan to maintain their shape and texture.

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Watch Out for These Mistakes While Cooking

One common issue is overfilling the crusts, which causes the filling to bubble over and stick to the muffin tin. Be sure to leave a little space at the top of each tart. Another mistake is using warm butter in the crust dough—it must be cold to ensure a flaky texture. Also, underbaking can lead to soggy crusts, while overbaking can cause the filling to harden too much or even crack. Keep a close eye during the final minutes of baking.

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Storage Instructions

Mini Pecan Pies can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerating, let them sit at room temperature for about 20 minutes before serving. For longer storage, they freeze well—wrap each tart individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight or warm gently in a 300°F oven for 8–10 minutes.

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Estimated Nutrition

Serving size: 1 mini pie (based on a batch of 12)

• Calories: 260
• Total Fat: 17g
• Saturated Fat: 5g
• Trans Fat: 0g
• Unsaturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 80mg
• Carbohydrates: 25g
• Fiber: 1g
• Sugars: 17g
• Protein: 3g

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Frequently Asked Questions

How far in advance can I make mini pecan pies?

You can make them up to 2 days in advance and store them in the fridge, or freeze them for up to 2 months.

Can I use store-bought crust?

Yes! Pre-made pie crusts or tart shells work just fine and save time.

What’s the best way to toast pecans?

Spread them on a baking sheet and toast at 350°F for 5–7 minutes, stirring once until fragrant.

Can I make these gluten-free?

Absolutely. Just swap the all-purpose flour for your favorite gluten-free flour blend.

How do I keep the crust from getting soggy?

Make sure your crust is well-chilled before baking and avoid overfilling with the wet mixture.

Why did my filling bubble over?

Overfilling is the usual culprit. Stick to about 1 to 1.5 tablespoons per tart.

Can I use honey or maple syrup instead of corn syrup?

Yes, but it will slightly alter the flavor and consistency. Maple syrup gives a nice rich taste.

What toppings go well with mini pecan pies?

Whipped cream, vanilla ice cream, or a drizzle of caramel sauce complement them beautifully.

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Conclusion

Mini Pecan Pies bring the comfort and decadence of a classic dessert into an easy-to-serve, bite-sized form. They’re versatile, indulgent, and full of rich, nutty flavor in every bite. Perfect for celebrations or everyday treats, these mini tarts are a delightful way to enjoy the flavors of traditional pecan pie—no fork required.

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