Mini Pecan Pies

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Golden, gooey, and perfectly portioned, Mini Pecan Pies are the ideal treat for when you want all the rich, buttery flavor of a classic pecan pie but in a personal-sized dessert. These bite-sized beauties feature a flaky, golden crust filled with a sweet, nutty filling that’s irresistibly gooey in the center and crunchy on top. Perfect for holiday gatherings, potlucks, or cozy nights in, they satisfy your pie cravings without the need for a fork or plate.

What makes these mini pies so charming isn’t just their adorable size—it’s how easy they are to serve and share. Whether you’re making them for a Thanksgiving dessert board or packing them as edible gifts, Mini Pecan Pies are a nostalgic, crowd-pleasing favorite with just the right touch of Southern flair.

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What Kind of Pie Crust Should I Use?

For the perfect Mini Pecan Pies, you can use store-bought refrigerated pie crust for ease and speed, or go with a homemade all-butter crust if you’re after a more rustic and flaky result. What matters most is that the crust holds its shape well in muffin tins and offers a buttery base to complement the sweet pecan filling. Blind baking is not necessary here since the filling sets as the pies bake.

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Ingredients for the Mini Pecan Pies

Pie Crust – Use either refrigerated store-bought dough or homemade crust. It acts as the foundation, delivering flaky texture and holding the gooey center.

Pecans – Chopped and halved pecans give both crunch and flavor depth. Use fresh, unsalted pecans for the best results.

Brown Sugar – Provides the deep, caramel-like sweetness essential to pecan pie filling.

Corn Syrup – Keeps the filling thick, glossy, and chewy. Light corn syrup works best for a classic flavor.

Eggs – Bind the filling and help it firm up during baking.

Butter – Unsalted, melted butter adds richness and enhances the gooey texture.

Vanilla Extract – Adds a warm, aromatic note that complements the nutty filling.

Salt – Just a pinch balances the sweetness and rounds out the flavor.

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How To Make the Mini Pecan Pies

Step 1: Prepare the Muffin Tin

Lightly grease a 12-cup muffin tin with non-stick spray or butter. This ensures the mini pies release easily after baking.

Step 2: Roll and Cut the Pie Crust

Roll out your pie crust dough on a floured surface. Using a round cookie cutter or glass (about 3.5 inches in diameter), cut out circles and press them into the muffin cups. Make sure the dough covers the bottom and sides of each cup.

Step 3: Mix the Filling

In a medium bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla extract, and a pinch of salt until smooth and well combined. Stir in the chopped pecans, reserving a few pecan halves for topping.

Step 4: Fill the Crusts

Spoon the filling evenly into the crust-lined muffin cups, filling each about 3/4 full. Top each with a pecan half for a decorative finish.

Step 5: Bake to Perfection

Bake in a preheated 350°F (175°C) oven for 25 to 30 minutes, or until the filling is set and the crust is golden brown. The centers should be slightly soft but not jiggly.

Step 6: Cool and Serve

Let the mini pies cool in the pan for about 10 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled—each option is delicious in its own way.

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How to Serve and Store Mini Pecan Pies

Mini Pecan Pies are best served slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream. Their rich, buttery sweetness pairs beautifully with coffee or spiced tea, making them an easy favorite for dessert spreads, holiday buffets, or afternoon treats.

To store, allow the pies to cool completely and place them in an airtight container. They’ll keep at room temperature for up to 2 days, or refrigerate for up to 5 days. If you want to make them ahead, these mini pies also freeze well—just wrap each in plastic and store in a freezer-safe bag for up to 2 months. Reheat in the oven at 300°F until warmed through.

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Frequently Asked Questions

Can I make Mini Pecan Pies ahead of time?

Yes! These pies are great for make-ahead prep. You can bake them up to 2 days in advance and store them in the fridge until ready to serve.

Can I use dark corn syrup instead of light?

Absolutely. Dark corn syrup will give a deeper, more robust flavor, though it may slightly darken the filling color.

Can I use a different type of nut?

You can substitute walnuts or almonds, but it will alter the traditional pecan pie flavor. Pecans are classic for a reason!

Why is my filling runny?

A runny filling often means it wasn’t baked long enough or the filling wasn’t fully mixed. Make sure to bake until the center is just set.

Do I need to prebake the crust?

No, there’s no need to blind bake. The crust cooks perfectly along with the filling in the muffin tin.

Can I make these gluten-free?

Yes, just use a gluten-free pie crust and double-check that all your ingredients are certified gluten-free.

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Want More Pie-Inspired Dessert Ideas?

If you’re all about gooey fillings and buttery crusts, you’ll definitely want to explore these other cozy and creative desserts from Life with Jam:

• Old-Fashioned Egg Custard Pie for a silky, creamy classic.
• Caramel Cheesecake Cookies with a dreamy cheesecake twist.
• Lemon Raspberry Swirl Cheesecake Cups for a refreshing fruit-forward bite.
• Condensed Milk Snow Cookies if you like melt-in-your-mouth magic.
• Winter Brittle for a nutty crunch with seasonal flair.

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And don’t forget to comment below! Did you go with store-bought crust or make your own from scratch? Did you add a splash of bourbon or keep it classic?

Hearing how you personalize these recipes is the best part. Questions, substitutions, or topping ideas? Share away—let’s bake better together.

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