Mini Pecan Pies – Easy Bite-Sized Holiday Dessert

Make these delicious Mini Pecan Pies with buttery crust and sweet pecan filling. Perfect bite-sized treats for Thanksgiving, Christmas, or any cozy gathering.

Mini Pecan Pies

These adorable mini pecan pies pack all the rich, buttery flavor of the classic dessert into perfectly portioned bites. With flaky crusts, gooey caramel-like centers, and crunchy toasted pecans on top, they’re ideal for holiday dessert tables or gifting.

Ingredients

For the crust:

• 1 ½ cups all-purpose flour

• ½ cup (1 stick) cold unsalted butter, cubed

• ¼ teaspoon salt

• 2–3 tablespoons cold water

(Or use store-bought refrigerated pie crusts for a shortcut.)

For the filling:

• ¾ cup brown sugar

• ½ cup light corn syrup

• 2 large eggs

• 2 tablespoons unsalted butter, melted

• 1 teaspoon vanilla extract

• 1 cup chopped pecans

Instructions

1. Preheat oven: Preheat to 350°F. Lightly grease a mini muffin pan.

2. Prepare the crust

   • If making from scratch, combine flour and salt in a bowl. Cut in butter until crumbly.

   • Add water a tablespoon at a time until the dough holds together.

   • Roll out and cut circles using a 3-inch cookie cutter or glass rim.

   • Press each circle gently into the muffin cups.

3. Make the filling: In a medium bowl, whisk together brown sugar, corn syrup, eggs, melted butter, and vanilla until smooth. Stir in chopped pecans.

4. Fill and bake: Spoon about 1 tablespoon of filling into each crust. Bake for 20–25 minutes, until the centers are set and crusts are golden.

5. Cool and serve: Allow to cool in the pan for 10 minutes before transferring to a rack. Serve warm or at room temperature.

Tips & Variations

• Add a sprinkle of sea salt before baking for a salted caramel twist.

• Use maple syrup instead of corn syrup for a richer flavor.

• Drizzle with melted chocolate for a decadent finish.

• Freeze extras — they reheat beautifully in the oven.