Mini Pecan Pies

5 from 7 votes

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

Cook Time 30

Total Time 40

Servings mini pies

Calories 314kcal

Author Trish - Mom On Timeout

Ingredients

Pie Crust

½ cup unsalted butter
3 ounces cream cheese
1⅛ 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.

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