What Makes Mini Pecan Pie So Special
There’s something about the aroma of toasted pecans and warm caramel that feels like a hug from the South. Mini Pecan Pies are the perfect bite-sized treat, combining the rich, buttery crust with a gooey, nutty filling that’s impossible to resist. Whether you’re hosting a holiday gathering or just craving a little sweetness, these mini pies are a crowd-pleaser. They’re small enough to enjoy guilt-free but packed with all the flavor of a classic pecan pie.
I remember making these with my grandma during the holidays, her hands guiding mine as we rolled out the dough. She always said, “The secret is in the love you put into it.” And she was right. These mini pies are a labor of love, but they’re worth every minute. If you’re looking for more holiday dessert inspiration, check out my Healthy Thanksgiving Desserts for guilt-free options.
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Ingredients for Mini Pecan Pie
For the crust
- All-purpose flour – This is the base for your flaky, buttery crust.
- Salt – Just a pinch to balance the sweetness in the filling.
- Unsalted butter – Cold and cubed is key for the perfect texture.
- Ice water – Add it gradually to bring the dough together without overworking it.
For the filling
- Light corn syrup – Keeps the filling smooth and sweet.
- Brown sugar – Packed tight for that deep caramel flavor.
- Eggs – They bind everything together and create a rich custard-like texture.
- Unsalted butter – Melted and stirred in for extra richness.
- Vanilla extract – A splash adds a warm, comforting aroma.
- Pecans – Roughly chopped for the perfect nutty crunch in every bite.
Cook Time for Mini Pecan Pie
Making these Mini Pecan Pies is easier than you might think! The prep time is just 25 minutes, and they bake in about 25 minutes, so you’ll have a batch ready in under an hour. I love how quick they come together, especially when I’m short on time but still want something special. If you’re looking for more quick and easy recipes, try my Cake Mix Peanut Butter Cookies for another simple treat.
How to Make Mini Pecan Pie
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C) and lightly grease a 12-cup mini muffin tin with cooking spray or butter.
Step 2: Make the Dough
In a medium mixing bowl, combine 1 1/2 cups of all-purpose flour and 1/2 teaspoon of salt. Using a pastry cutter or fork, cut in 1/2 cup of cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add 3-4 tablespoons of ice water, one tablespoon at a time, stirring until the dough just comes together.
Step 3: Shape the Crusts
Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Use a 3-inch round cutter to cut out circles, then gently press each circle into the prepared muffin tin, shaping the dough to form mini pie crusts.
Step 4: Prepare the Filling
In a separate bowl, whisk together 3/4 cup of light corn syrup, 1/2 cup of packed brown sugar, 2 large eggs, 2 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract until smooth. Stir in 1 1/2 cups of roughly chopped pecans until evenly combined.
Step 5: Fill and Bake
Spoon the pecan filling evenly into the prepared crusts, filling each about 3/4 full to prevent overflow during baking. Bake in the preheated oven for 20-25 minutes, or until the filling is set and the crusts are golden brown.
Step 6: Cool and Serve
Remove the muffin tin from the oven and let the mini pies cool in the tin for 10 minutes. Transfer them carefully to a wire rack to cool completely before serving.
Pro Tips & Tasty Tweaks
Here are a few of my favorite tips to make these Mini Pecan Pies even more special. Whether you’re looking to switch up the flavor or make them a little healthier, these tweaks are sure to inspire.
- Flavor Swap: Try using maple syrup instead of corn syrup for a deeper, more autumnal flavor.
- Diet Tweak: For a lower-sugar option, use a sugar substitute like monk fruit or stevia in the filling. Check out my Healthy Baking Recipes for more ideas.
- Prep Fix: If you’re short on time, use pre-made pie crusts or refrigerated dough for a quicker version.
- Storage Tip: These mini pies freeze beautifully! Store them in an airtight container for up to 3 months. Reheat in the oven for a fresh-baked taste.
Mini Pecan Pie
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 3-4 tablespoons ice water
- 3/4 cup light corn syrup
- 1/2 cup brown sugar packed
- 2 large eggs
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans roughly chopped
Equipment
- oven
- mini muffin tin
Method
- Preheat the oven to 350°F (175°C) and lightly grease a 12-cup mini muffin tin.
- In a mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough just comes together.
- Roll out the dough on a floured surface to about 1/8-inch thickness. Use a 3-inch round cutter to cut out circles, then press each into the muffin tin to form mini pie crusts.
- In a separate bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, and vanilla extract until smooth. Stir in the chopped pecans.
- Spoon the filling evenly into the prepared crusts, filling each about 3/4 full. Bake in the preheated oven for 20-25 minutes or until the filling is set and the crusts are golden brown.
- Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While Mini Pecan Pies are undeniably indulgent, they do offer some nutritional perks. Pecans are packed with healthy fats, fiber, and antioxidants, which can support heart health and keep you feeling satisfied. The eggs in the filling provide a good dose of protein, and the brown sugar adds a touch of molasses, which contains iron and calcium. Of course, moderation is key, but it’s nice to know these little treats have some redeeming qualities. For more healthy dessert ideas, check out my Healthy Muffin Recipes or my Healthy No-Bake Desserts.
If you’re curious about the calorie count, a single Mini Pecan Pie typically contains around 120–150 calories, depending on the size and ingredients used. For a deeper dive into the nutritional benefits of pecans, check out this Southern Living Mini Pecan Pies guide.
A Lighter Version of Mini Pecan Pie
If you’re looking to lighten up this classic dessert, there are plenty of easy swaps you can make. For a lower-sugar option, try using a natural sweetener like stevia or monk fruit in place of brown sugar. You can also reduce the butter in the crust by substituting half with unsweetened applesauce for a lighter texture. For the filling, swap out the corn syrup for pure maple syrup or honey for a more natural sweetness. If you’re looking for more healthy baking inspiration, try my Healthy Baking Recipes or my Healthy Thanksgiving Desserts.
Thoughtful Tips for Special Diets
If you or someone you’re baking for has dietary restrictions, don’t worry—these Mini Pecan Pies can still be enjoyed with a few thoughtful tweaks. For a diabetic-friendly version, consider using a sugar substitute like stevia or xylitol to keep the sweetness without the blood sugar spike. You can also opt for a low glycemic index sweetener like coconut sugar for a more gradual energy release. For those watching their sugar intake, try reducing the amount of corn syrup and adding a splash of almond extract for extra flavor. Remember, it’s all about making small adjustments that work for you while keeping the love and care in every bite.
How to Serve Mini Pecan Pie
There’s something so special about serving Mini Pecan Pies at a gathering. I love arranging them on a pretty platter with a dusting of powdered sugar or a drizzle of caramel sauce for an extra touch of elegance. They pair beautifully with a cup of coffee or a glass of cold milk, making them the perfect ending to any meal. For a festive twist, try serving them alongside my Lemon Rhubarb Loaf or my Cherry Lemon Bars for a dessert spread that’s sure to impress.
I remember one Thanksgiving when I brought these Mini Pecan Pies to my aunt’s house. She’s always been the queen of desserts, but even she couldn’t resist sneaking a second one. It’s moments like those that remind me how food brings people together, creating memories that last a lifetime.
Mistakes to Avoid
Even the simplest recipes can have their pitfalls, and Mini Pecan Pies are no exception. One common mistake is overfilling the pie crusts. It’s tempting to pack in as much filling as possible, but this can lead to spills and uneven baking. Instead, fill each crust about three-quarters full to allow room for the filling to bubble and set properly.
Another issue is underbaking the pies. If you pull them out of the oven too soon, the filling may not set, leaving you with a gooey mess. To avoid this, bake until the filling is slightly firm to the touch and the crust is golden brown. If you’re unsure, check out this Karo Syrup Recipe for more detailed baking tips.
Lastly, using cold ingredients can affect the texture of your pies. Make sure your butter and eggs are at room temperature before mixing. This ensures a smoother filling and a more consistent bake. For more baking tips, check out my Soft Dinner Rolls recipe, where I share more tricks for perfect baked goods.
I remember the first time I made Mini Pecan Pies, I was so eager to taste them that I didn’t let them cool properly. The filling oozed out, and I ended up with a sticky mess. Lesson learned—patience is key!
How to Store Mini Pecan Pie
Storing Mini Pecan Pies properly ensures they stay fresh and delicious. Once cooled, place them in an airtight container at room temperature for up to two days. If you need to store them longer, they freeze beautifully. Wrap each pie individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to three months.
When you’re ready to enjoy them, simply thaw at room temperature or warm them in the oven for a few minutes. For more storage tips, check out my Cottage Cheese Banana Bread recipe, where I share more ideas for keeping baked goods fresh.
I always make extra Mini Pecan Pies during the holidays and freeze them. It’s such a treat to pull one out on a chilly winter evening and enjoy it with a cup of hot cocoa.
Try This Mini Pecan Pie Yourself
There’s something truly special about baking Mini Pecan Pies. They’re not just a dessert—they’re a little piece of Southern tradition that brings people together. Whether you’re making them for Thanksgiving, a family gathering, or just because, I hope you’ll give this recipe a try.
I’ve shared this recipe with so many friends over the years, and it’s always a hit. One of my fondest memories is baking these pies with my niece. She was so proud of her little creations, and we had the best time decorating them with powdered sugar and caramel drizzle.
If you’re looking for more dessert inspiration, try my Peach Pie Cruffins or my Cake Mix Peanut Butter Cookies. Both are easy to make and absolutely delicious.
Frequently Asked Questions
What is Dolly Parton’s favorite pie?
Dolly Parton has mentioned her love for pecan pie, making it a Southern favorite. Mini Pecan Pies are a delightful twist on this classic dessert.
How many calories are in a mini pecan pie?
A single Mini Pecan Pie typically contains around 120–150 calories, depending on the size and ingredients used.
Is light or dark Karo syrup better for pecan pie?
Dark Karo syrup adds a richer, more caramel-like flavor, while light syrup keeps the filling lighter in color. Both work well, so it’s a matter of preference.
Can mini pecan pies be frozen?
Yes, Mini Pecan Pies freeze beautifully. Wrap them individually and store in a freezer-safe bag for up to three months.
