Mini Pecan Pies

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These Mini Pecan Pies are everything you love about classic pecan pie—but in bite-sized, golden-brown shells that are perfectly poppable. With rich, gooey filling and a satisfying crunch from toasted pecans, each mini pie delivers the cozy, nostalgic flavor of the holidays in a handheld treat.

Whether you’re prepping for a potluck, making a dessert platter, or just need a sweet nibble with your coffee, these minis check all the boxes. No forks needed, no big pie commitments, just pure pecan pie joy in every bite.

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What Kind of Crust Should I Use for Mini Pecan Pies?

The beauty of mini pecan pies is their versatility. You can use store-bought refrigerated pie crusts to save time, or go homemade if you want that extra buttery flake. Press the dough into mini muffin tins for the perfect crust-to-filling ratio. Make sure it’s chilled before baking to help hold its shape.

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Ingredients for the Mini Pecan Pies

• 1 (14 oz) package refrigerated pie crusts (or homemade)
• 1 cup chopped pecans
• 2/3 cup brown sugar (light or dark)
• 2/3 cup light corn syrup
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

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How To Make the Mini Pecan Pies

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin tin generously with butter or non-stick spray.

Step 2: Cut and Shape the Dough

Roll out the pie crust and use a round cookie cutter (about 3 inches) to cut out circles. Gently press each circle into the muffin cups, forming mini pie shells.

Step 3: Make the Filling

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

Step 4: Fill and Bake

Spoon the filling into each prepared crust, filling just below the rim. Bake for 20–25 minutes or until the tops are golden and the filling is set.

Step 5: Cool and Serve

Let the pies cool in the pan for 10 minutes before carefully removing them to a wire rack. Serve warm or at room temperature.

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Serving and Storing Mini Pecan Pies

These mini pecan pies are best served slightly warm with a dollop of whipped cream or a drizzle of caramel. They’re a hit at holiday gatherings, dessert buffets, or even as edible gifts.

To store, keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 2 months—just reheat in the oven before serving.

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Frequently Asked Questions

How do I prevent the crust from getting soggy?

Blind baking isn’t necessary for this recipe. The quick bake time and thick filling help the crust stay firm. Just avoid overfilling.

Can I use dark corn syrup instead of light?

Yes, but expect a richer, more molasses-like flavor. It works beautifully if you prefer a deeper caramel tone.

Are these good for make-ahead?

Absolutely. Bake a batch the day before your event and store them in the fridge. Reheat slightly before serving.

Can I add chocolate chips?

Go for it! Add a few mini chocolate chips into the filling for a twist that chocolate lovers will adore.

What if I don’t have a mini muffin tin?

You can use a standard muffin tin and adjust the crust size and bake time (about 5-8 minutes longer).

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Want More Pie-Inspired Dessert Ideas?

If you love these Mini Pecan Pies, you’ll definitely want to try:

• Irresistible Pecan Pie Bites
• Cherry Chocolate Cheesecake
• Baked Apple Empanadas
• Sopapilla Cheesecake Bars
• Chocolate Peanut Butter Dream Bars

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Let me know in the comments how yours turned out. Did you go classic or add chocolate? Serve them at a party or keep them all for yourself?

I love seeing your spins on my recipes. Drop your photos or tips below, and don’t forget to follow me on Pinterest @NinaDishes for more daily dessert ideas.

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