Mini Pecan Pies Delight

These mini pecan pies are perfect for sharing at parties or savoring with an afternoon coffee break when you crave something sweet and nutty without much fuss. I love how easily these come together with simple ingredients I usually have in my pantry, and their individual size means everyone gets the perfect portion in every bite.

These mini pies became a weekend baking ritual after my niece requested something fun to take to her classroom party. Ever since then I find myself making them for every family get together because they vanish so fast.

Gather Your Ingredients

• All purpose flour: adds structure to the crust. Choose a good quality flour for best texture
• Brown sugar: deepens the flavor profile and keeps the filling moist. I like a darker variety for richer taste
• Cold butter: is essential for a flaky crust so use straight from the fridge and cut it in quickly
• Large eggs: bind the filling and give that classic pecan pie custardy feel
• Dark corn syrup: provides sweetness and the perfect chewy texture in the filling. Look for a trusted brand without off flavors
• Granulated sugar: balances the brown sugar giving just the right sweetness
• Vanilla extract: rounds out all the flavors and brings warmth. Use pure extract for best results
• Salt: enhances every other ingredient so do not leave it out
• Chopped pecan: are the star with their buttery crunch. Fresh pecan halves hold up better and roast beautifully in the oven

How to Make It

Prep the Baking Tin:

Lightly spray two 12 count muffin tins with nonstick spray so the pies lift out easily when baked. Make sure every cup is coated to prevent sticking

Make the Crust:

In a large bowl sift together flour and brown sugar. Add cold butter cut into small cubes. Use your fingertips or a pastry blender to quickly incorporate the butter until the mixture resembles coarse meal. Press mixture evenly into each muffin cup making a flat bottom and pressing up the sides

Mix the Filling:

Crack the eggs into a clean mixing bowl and whisk until just blended. Pour in dark corn syrup granulated sugar vanilla and salt. Mix until completely smooth with no streaks of egg remaining

Add the Pecans:

Stir the chopped pecan into the filling mixture. Ensure every nut gets coated

Fill and Bake:

Pour pecan filling into each prepared crust filling each cup about three quarters full to prevent overflow. Place the muffin tins on a baking sheet for easier handling and bake at 350 degrees for 30 to 45 minutes. Pies are ready when the filling is set and just slightly wobbly in the center. Cool for at least 15 minutes before gently removing from tins

Pecan are my favorite part of this dessert and hold a special place in my kitchen since my grandfather used to harvest bags of them every fall. I have vivid memories of us shelling pecan together on cool evenings and these pies always remind me of those moments.

Flavor Boosters

Store leftovers in an airtight container at room temperature for two days or refrigerate for up to a week. For longer storage wrap each pie tightly and freeze for up to three months. If freezing allow to thaw at room temperature before enjoying or gently rewarm in a low oven.

Serving Suggestions

Top warm mini pies with a dollop of lightly whipped cream or vanilla ice cream. Dust pies with powdered sugar before serving for an extra festive touch. These also pair well with fresh berries or a dark roast coffee for dessert.

Creative Twists

Swap half the pecan for walnuts for a slightly different nutty twist. If you do not have dark corn syrup use golden syrup or a blend of honey and light corn syrup. Gluten free flour blends work for the crust but check that your blend contains a stabilizer for the best texture.

These pies are always a hit at gatherings and make thoughtful gifts. Serve them warm or cold—either way they bring big smiles in mini packages.

Common Questions About This Recipe

→ Can I use honey instead of corn syrup for these pies?

Yes, honey can be substituted for corn syrup, though it will slightly alter the flavor and consistency of the filling.

→ How do I prevent the mini pies from sticking to the muffin tin?

Lightly spray the muffin tin with non-stick cooking spray before filling to ensure easy removal after baking.

→ Should pecans be toasted before adding to the pies?

Toasting pecans deepens their flavor, but using them raw also works well for a softer texture in the filling.

→ Can I make these mini pies ahead of time?

Yes, mini pecan pies can be baked in advance and stored in an airtight container for up to three days.

→ What type of flour works best for the crust?

All-purpose flour provides a tender and flaky crust, ideal for mini pecan pies.