These mini pecan pies are an American classic but in bite size form. A flaky buttery crust with a crunchy pecan filling, this dessert will satisfy any sweet tooth.
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Fall is just around the corner, and I am so excited for cooler days. With that comes cozy, comfort desserts like apple pie. While I love apple, another favorite of mine is the pecan pie. I'm thrilled to show you how to make mini pecan pies for when you'd like a single serving size dessert.
With my sweet tooth, I must have portion control. These individual mini pie pans are perfect for these single serving pies. They have come in handy for my mini frittatas and this seafood pot pie, too. You can get them at any retail store or use a disposable one.
Mini pies are perfect and easier to make than a whole pie. I also am using a refrigerated crust for this recipe so that it is even more convenient. These pies come together with just a handful of ingredients that I'm sure you have already. They are freezer friendly so you can make a few ahead and freeze for when you have a sweet craving or company over.
The flaky butter crust along with the sweet and crunchy pecan custard filing is so delicious this time of year. These mini pecan pies taste amazing with just the right amount of sweet to satisfy.
Ingredients
- Refrigerated pie crust: I love using an already pre-made pie crust for convenience and ease. If you like you can use a homemade pie crust too.
- Pecan: Split in half with one smooth chop.
- Egg: Helps bind the filling together.
- Light corn syrup: The light version will help keep the pie moist and flavorful along with preventing any sugar crystallization.
- Vanilla: A splash of vanilla for added flavoring.
- Melted butter: This will help the filling set and enhances the flavor.
- Brown sugar: The sweetener used for the pie that gives it such a rich flavor and texture.
- Salt: Just a pinch is needed, and it will enhance the sweetness.
Scroll down to the recipe card for quantities used.
Instructions
Let's gather up our refrigerated pie crust and other pantry staple ingredients to make these adorable desserts. To start, you'll want to preheat the oven to 350°F, and grease two mini pie pans well.
Roll the refrigerated pie crust out on a flat surface, and use cookie cutters or a large round cup or bowl to cut out circles larger than the mini pie pans.
Place the crust down into the mini pie pans.
Fill each pie pan with the pecans.
Whisk together the egg, corn syrup, vanilla, melted butter, salt and brown sugar in a mixing bowl.
Pour the mixture over the pecans in the pie pans.
Bake for 40 to 50 minutes, or until browned and cooked through.
Hint: Use a cookie cutter, glass cup or bowl to cut circles that are slightly larger than the pie pans. This will make it so the pie crusts are evenly fitted in the pans.
Variations
Here are some great ways to customize these mini pecan pies.
- Use a homemade pie crust. Refrigerated pie crusts are very convenient but you can easily make a homemade version and use it for this mini pie recipe.
- Use maple syrup or honey. In place of light corn syrup, you can use either maple syrup or honey to create a maple or honey tasting mini pecan pies.
- Add warm spices. Add a dash of cinnamon, nutmeg or clove to the pies. It tastes amazing and pairs so well with pecan pie especially in the fall and for Thanksgiving.
- Add a topping. Pecan pie tastes incredible with a dollop of whipped cream on top or a side of vanilla ice cream. You can also drizzle some chocolate or caramel syrup over the top for a decadent dessert.
- Add fruit or vegetables. You can add dried fruit to the pie such as cranberries or apples. You could also add in some pumpkin or sweet potatoes especially around the holidays.
- Add in alcohol. A splash of bourbon, whiskey or rum added to the pie goes perfect with pecans and will makes these pies boozy.
- Create a chocolate delight. Add in some chocolate chips or melted chocolate to create extra sweet mini chocolate pecan pies.
Tips
Top tip: Grease pie pans liberally. This helps to ensure the crust does not bake to it and you can easily get the pies out once cooked.
- Make sure no rips in the crust. When you place the cut-out crust into the pie pans, make sure the crust does not have any rips or the filling could come out. If there is a rip, roll the piece again until crust comes together.
- Pre-bake the crust. This will help to ensure that your crust is nice and crispy. Simply pre-bake the crust for about 5 minutes before adding in the filling.
- Don't overfill the pie crust. Fill the pie crusts until the mixture is just overtop the pecans.
- Check for doneness. Pies are done when the edges are browned and the filling in the center has set. You can take a knife and slice in the middle of the pie to check to see if done.
- Before removing from the pan, let the pies cool on a cooling rack before slicing.
Serving suggestions
Just like apple pie, these classic pecan pie minis, taste amazing with a dollop of whipped cream on top or with a side of vanilla ice cream.
Mini pecan pies are portion controlled so they are an excellent dessert to have after a comforting meal such as this beef stew or this chicken and stuffing casserole. These pies will round out a meal and leave you satisfied.
If you are having a sweet tooth craving and wanting just a little dessert, these mini pecan pies go great with a warm coffee or an expresso martini. This is perfect to enjoy with friends in the afternoon.
Storage
Once cooled, place any leftover pie in an airtight container for up to 4 days in the refrigerator.
To freeze, place pie in a freezer safe container or bag in the freezer for up to 3 months. Thaw in the refrigerator overnight then enjoy the next day.
FAQs
How do I prevent the crust from getting soggy?
Pre-baking the crust for about 5 minutes before adding in the filling can help the pie from getting soggy.
Could I make these mini pecan pies using a muffin tin?
Yes, you can! Just make sure the crust is cut out to fit the muffin tin that you are using. Also, grease the muffin tin so the crust doesn't stick, and the pies will be able to get out easily when done.
Why did my pie not set?
It has either not baked long enough for the filling to set or there is an issue with the oven temperature. Place back in the oven for a few extra minutes until the filling sets.
Related Recipes
Here are a few more dessert recipes that are perfect for fall:
- Apple pie cookies are just like miniature pies.
- Hot chocolate mug cake is delicious served warm with marshmallows.
- Air fryer apple fritters are so much better than deep fried ones.
- Cinnamon roll in a mug will warm you up on cool days.
- Apple mug cake is quick treat with all the flavor of fall.
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Recipe
Mini Pecan Pies
Ingredients
- 1 refrigerated pie crust
- ½ cup pecan halves
- 1 large egg
- 3 tablespoons light corn syrup
- ½ teaspoon vanilla
- 1 tablespoon butter melted
- Pinch of salt
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 350°F, and grease two mini pie pans well.
- Roll the refrigerated pie crust out on a flat surface, and use cookie cutters or a large round cup or bowl to cut out circles larger than the mini pie pans.
- Place the crust down into the mini pie pans.
- Fill each pie pan with the pecans.
- Whisk together the egg, corn syrup, vanilla, melted butter, salt and brown sugar in a mixing bowl.
- Pour the mixture over the pecans in the pie pans.
- Bake for 40 to 50 minutes, or until browned and cooked through.
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