Mini pecan pies are a delicious and convenient dessert that offer all the rich, nutty flavor of a traditional pecan pie in a compact, single-serving size. These bite-sized treats are perfect for parties, potlucks, or any occasion where you want to impress your guests with a sweet and satisfying dessert. My family loves these treats and says they’re The Best Mini Pecan Pies they’ve ever had! I serve them during the winter holidays, but I also make them for Mother’s Day as they’re my Mom’s absolute favorite.
With a flaky, buttery crust and a gooey, caramelized filling loaded with crunchy pecans, these mini pecan pies are sure to delight your taste buds. Whether you enjoy them warm or at room temperature, they’re a delightful way to satisfy your sweet tooth!
Ingredients in The Best Mini Pecan Pies
My mini pecan pies are super easy to make. I use a shortcut with pre-made pie dough which cuts back on time significantly. The rest of the ingredients are found in most pecan pies and make just enough to fill a full-sized muffin tin, or 12 servings.
- refrigerated pie dough
- chopped pecans
- brown sugar
- karo or maple syrup
- vanilla extract
- optional: whipped cream for serving
How to Make the Best Mini Pecan Pies
These bite-sized desserts are so easy to make! Just a few simple steps and then off to the oven for baking.
First, I line the bottom of a full-sized muffin tin with refrigerated pie dough from the grocery store. You can sometimes find pre-cut mini pie dough, but if you can’t, you’ll need to cut them yourself. To ensure you cut them to size, I typically drape the dough over the tin and use a knife to outline each muffin cup.
For the filling, I beat together the egg, karo or maple syrup, vanilla and melted butter into a large bowl. Then I gently fold in the diced pecans.
Spoon the mixture into each pie dough cup until they’re evenly distributed. This part gets a little messy, but no one will know!
Bake at 350 degrees for 15 to 20 minutes until they’re golden brown and delicious!
The Final Product
For the Farmer family, these really are the Best Mini Pecan Pies. I like to serve mine with a side of coffee or a cappuccino and whipped cream on top. You can also load them up on a festive tray. They’re so adorable and the best finger food to take to any event.
Are pecan pies a staple for your holiday meals? If so, consider trying this mini version and let me know how it goes in the comments or DM and tag me @ourfarmerhouse on Instagram. I’d love to see your mini desserts!
For more festive desserts, check these out recipes:
The Best Mini Pecan Pies
- 2 refrigerated pie dough
- 1 cup pecans chopped
- 1/2 cup brown sugar
- 1/2 cup karo syrup or maple syrup
- 1 egg
- 3 tbsp butter melted
- 1 tsp vanilla extract
- 1 pinch salt
- Preheat the oven to 350 degrees.
- Line the bottom of a full-sized muffin tin (12-cups) with pie dough. To ensure you cut them to size, drape the dough over the tin and use a knife to outline each muffin pocket.
- For the filling, beat together the egg, karo or maple syrup, vanilla and melted butter into a large bowl.
- Gently fold in the diced pecans.
- Spoon the mixture into each pie dough cup until they're evenly distributed.
- Bake for 15-20 minutes until golden and delicious!
- Optional: Top with whipped cream before serving.
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