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Mini Pecan Pies

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These Mini Pecan Pies are the perfect holiday treat! These adorable pies are a satisfying combination of crunchy, creamy and sweet and are just as delicious as a traditional pecan pie. Make ahead to save time during the busy holiday season!

Love pecans? Make sure to try these favorite pecan desserts: Maple Pecan Pie Recipe, Buttermilk Pecan Pralines and these yummy Candied Pecans!

four mini pecan pies stacked in a pyramid with more pies in the background. each mini pie is stopped with a pecan half.

Mini Pecan Pie Recipe

Nothing shouts the holidays quite like pie, am I right? My favorite holiday pie is pecan pie. I have always been a HUGE nut lover and pecans are one of my favorites. Crunchy, sweet, and perfectly nutty, pecan pies are definitely the way to go this holiday season.

These charming mini pies have a cream cheese pie crust which is extra tender and delicious. The heartwarming filling is a combination of pecans, brown sugar and a splash of vanilla making these adorable treats irresistibly delicious. Truly perfect for holiday gatherings, special occasions, or a cozy night at home.

These mini pecan pies allow your guests to enjoy more than just one type of dessert without feeling guilty!

Why You’ll Love This Recipe

Easy to make and irresistibly delicious, this Mini Pecan Pie recipe is one of my go-to recipes for the holiday season. Here’s why you’re going to love it as much as we do:

  • Mini Size. The mini size is so cute and easy to display on dessert tables. It also makes serving a breeze – just grab and go!
  • Easy to Make. Simple ingredients, easy preparation and straightforward instructions make this recipe a winner.
  • Customizable. I added chocolate chips to mine but dried fruit or other flavored chips would be delicious! Consider swapping in another nut to add more flavor.

How To Make Mini Pecan Pies

This easy recipe has just two components: the cream cheese pie crust and pecan pie filling. It comes together quickly but I recommend making the pie crust dough in advance because it does require some time to chill.

This is a brief outline of how to make the mini pies. Scroll to the bottom of this post for the full, printable recipe card.

Cream Cheese Pie Crust

I made a cream cheese pie crust for this recipe but you can always grab a store bought pie crust or use your favorite recipe.

  1. Cream butter and cream cheese together in a large mixing bowl.
  2. Stir in the flour and salt just until dough forms. Place dough on plastic wrap and form a log shape.
  3. Wrap in plastic wrap and place in refrigerator for at least 1 hour.
cream cheese pie crust rolled into a log shape.

Pecan Pie Filling

This is a pretty traditional pecan pie filling but I like to add chocolate chips to mine – totally optional. The pie filling comes together quickly in a single bowl.

  1. Combine brown sugar, corn syrup, egg, and butter in a large mixing bowl and beat until well combined.
  2. Mix in salt and vanilla extract. Stir in chopped pecans and chocolate chips (if using).

Assemble

  1. Spray a muffin tin with cooking spray.
  2. Remove crust from refrigerator. Cut the log into 12 equal slices.
  3. Press crusts into muffin tin working crust up the side of each well.
  4. Divide filling mixture evenly among the twelve pies. Top with a pecan half.
mini pecan pies in a muffin tin about to be baked.

Bake

  1. Bake in a 350°F oven for 30 minutes or until crusts are golden brown.
  2. Let cool for at least ten minutes before removing from pan. Slide a knife down the outside of a pie and lift gently to remove.
mini pecan pies baked and still in muffin pan needing to be removed.

Storage Information

  • Make In Advance. These pies can be made a day or two in advance and stored at room temperature. The pie crust can be made 2 days in advance and stored in the refrigerator.
  • Freezing Baked Pies. Cool completely, wrap in plastic, then foil and place in an airtight container. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
  • Storing. Store pies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
close up look at mini pecan pie with a pecan half on top.

The filling is scooped in to the muffin tin and topped with a pecan half. I think it makes these mini pies even more adorable. I added chocolate chips to my favorite pecan pie filling for a little extra sweetness and surprise. Pecans go so well with chocolate!

Trish’s Tips

  • Use a small spoon or cookie scoop to evenly divide the filling among the crusts.
  • Place the muffin pan on a cookie sheet to catch any spills and to make it easier to remove from the oven.
  • Allow the pies to cool in the pan for 10 minutes before attempting to remove them. This helps the crust and filling set and makes them easier to remove without breaking.
  • Serve with whipped cream or garnish with a dusting of powdered sugar and a mint sprig for a festive finish.
  • Consider using a silicone muffin pan for easy removal.

Can I Use a Store Bought Crust?

Absolutely! That will be a great time-saver with this recipe.

Can I Make The Crust In Advance?

Sure can! Prepare the crust as directed, wrap tightly in plastic wrap and refrigerate for up to 2 days or freeze in an a freezer safe bag for up to 3 months.

How Should I Serve These Mini Pecan Pies?

They mini pies are delicious all on their own but consider serving with a scoop of vanilla ice cream and a drizzle of caramel sauce for a truly decadent treat. You can also serve with a dollop of whipped cream or a dusting of powdered sugar.

When Are The Pies Done?

Insert a toothpick into the center of a pie, it should come out mostly clean, with no raw filling attached.

five mini pecan pies stacked in a pyramid with more pies in the background. the top pie has is cut in half. each mini pie is stopped with a pecan half.

More Pie Recipes

  1. Mini Apple Pies
  2. Chocolate Pecan Pie Bars
  3. Mini Strawberry Pies
  4. No Bake Lemon Pie
  5. Coconut Cream Pie
  6. Brown Sugar Pecan Pie
four mini pecan pies stacked in a pyramid with more pies in the background. each mini pie is stopped with a pecan half.
Print Pin
5 from 6 votes

Mini Pecan Pies

These Mini Pecan Pies are the perfect holiday treat! These adorable pies are a satisfying combination of crunchy, creamy and sweet and are just as delicious as a traditional pecan pie. Make ahead to save time during the busy holiday season!
Course Dessert
Cuisine American
Keyword mini pecan pie recipe, mini pecan pies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 mini pies
Calories 314kcal
Author Trish – Mom On Timeout

Ingredients

Pie Crust

  • ½ cup unsalted butter
  • 3 ounces cream cheese
  • 1â…› cup all purpose flour
  • ¼ teaspoon salt

Pecan Filling

  • ½ cup brown sugar
  • ¼ cup light or dark corn syrup
  • 1 egg
  • 1 tablespoon butter melted
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ¾ cup chopped pecans
  • ½ cup semi-sweet chocolate chips oprtional
  • 12 pecans halves

Instructions

Pie Crust

  • Cream butter and cream cheese together in a large mixing bowl.
    ½ cup unsalted butter, 3 ounces cream cheese
  • Stir in the flour and salt just until dough forms. Place dough on plastic wrap and form a log shape.
    1⅛ cup all purpose flour, ¼ teaspoon salt
  • Wrap in plastic wrap and place in refrigerator for at least 1 hour.

Pecan Filling

  • Combine brown sugar, corn syrup, egg and butter in a large mixing bowl and beat until well combined.
    ½ cup brown sugar, ¼ cup light or dark corn syrup, 1 egg, 1 tablespoon butter
  • Mix in salt and vanilla extract. Stir in chopped pecans and chocolate chips (if using).
    ¼ teaspoon salt, ½ teaspoon vanilla extract, ¾ cup chopped pecans, ½ cup semi-sweet chocolate chips
  • Preheat oven to 350°F. Spray a muffin tin with cooking spray.
  • Remove crust from refrigerator. Cut the log in half, and then each half into halves again so you have four sections. Slice each section into three equal parts so you have a total of 12 individual crusts.
  • Press crusts into muffin tin working crust up the side of each well.
  • Divide filling mixture evenly among the twelve pies. Top with a pecan half.
    12 pecans halves
  • Bake for 30 minutes or until crusts are golden brown.
  • Let cool for at least ten minutes before removing from pan. Slide a knife down the outside of a pie and lift gently to remove.

Notes

Storage Information
  • Make In Advance. These pies can be made a day or two in advance and stored at room temperature. The pie crust can be made 2 days in advance and stored in the refrigerator.
  • Freezing Baked Pies. Cool completely, wrap in plastic, then foil and place in an airtight container. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
  • Storing. Store pies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
They mini pies are delicious all on their own but consider serving with a scoop of vanilla ice cream and a drizzle of caramel sauce for a truly decadent treat. You can also serve with a dollop of whipped cream or a dusting of powdered sugar.

Nutrition

Calories: 314kcal | Carbohydrates: 29g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 215mg | Potassium: 123mg | Fiber: 2g | Sugar: 18g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Originally published November 11, 2014.

Comments

  5. Val Millard says

    You are calling these mini pies
    But how mini are they? Im not clear whether to use regular muffin pans (about 2.5 ” diameter) or tbe little mini pans that are about an inch. Maybe thats why one person had a lot of leftover ingredients. I want to make them but want to do it in the right sized tins. Thank you. Valerie

    Reply

  6. Andrea says

    There’s to much crust and left over filling for 12 minis. Not sure if this is going to work. There in the oven so we’ll see…..

    Reply

  11. Lori says

    Thanks, I will be adding chocolate chips to my recipe next time. Also, a tip… your life will change for the better. Pampered Chef makes a wooden tool to stamp the dough into those mini cupcake pans. Will cut your time and frustration in half!

    Reply

  12. jia says

    These look amazing!!
    i want to bake them for a party but wont have time that day !
    can these be made the night before? would the crust still be crisp the next day or become soggy?
    also should i store them in fridge or outside?
    n should they be reheated in the microwave before serving?

    m sorry so many questions :/

    Reply

    • Trish - Mom On Timeout says

      You can bake them in advance and no, the crust won’t get soggy. Just store them in an airtight container at room temperature. They can be served at room temperature too, no need to reheat. Hope that helps!

      Reply

  13. Mikaela K says

    Could I make the crust and then leave it for several hours/overnight and then make the pies the next morning? I want to make these for my neighbors tomorrow for the Pi Day of the Century!

    Reply
5 from 6 votes (6 ratings without comment)

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