These mini pecan pies are adapted from my grandmother’s pecan pie recipe. Made with my favorite homemade pie crust and a salted pecan filling, they’re always a welcome salty-sweet addition to any holiday dessert spread.
One reader, Megan, commented: “…Followed the recipe exactly and they turned out great! My 3yo helped me cut out the pie dough circles and put them in the tin, and helped me mix the filling too. Great family baking activity! ★★★★★”
Pecan pie is the quintessential Thanksgiving pie. Though nothing will ever beat classic apple pie or creamy pumpkin pie in my mind, traditional pecan pie holds a very special place in my heart. My late grandmother made it like no one else. I launched this website 2 weeks after her passing in 2011, and she remains a tremendous inspiration and motivation for my work. I treasure her handwritten recipes, and it’s a true joy to honor her legacy through baking.
Today I’m taking my grandma’s timeless pecan pie recipe and giving it a little twist—and by little, I actually mean little. How cute are these?!
Big Things to Love About These Mini Pecan Pies
- Not overly sweet: I find that most pecan pies lack a complexity of flavors. Adding a touch of coarse sea salt to these mini pies makes each bite much more interesting.
- They’re adorable: I’m not sure why tiny things are so cute, they just are! People love little bite-sized things.
- Easier than a regular pie: If full-size pies intimidate you, this is a perfect pie solution. Little pecan pies are very forgiving, and this recipe lends itself to great pie-making practice.
- No corn syrup: Dark brown sugar is the only sweetener in these mini pecan pies.
- Make-ahead recipe: These are a wonderful option if you’re looking for a make-ahead dessert recipe, because these mini pies freeze exceptionally well.
Adapted From My Favorite Pecan Pie
These mini pecan pies are an adaptation of my favorite pecan pie recipe. I took everything I love about the classic and turned it into these bite-sized pecan pies. Let’s discuss what’s different:
- Pecan Pie Filling: The most notable change is the amount of pecan pie filling. I reduced the filling because you don’t need as much filling for these tiny pies as you would for an entire 9-inch pie.
- No Corn Syrup: I find it isn’t necessary to set the filling in this miniature version.
- Nutmeg: I added nutmeg to the filling to complement the cinnamon. This duo of spices pair perfectly with the toasty pecans and dark brown sugar.
- Sprinkle of Salt: Before baking, I sprinkle the pies with a little bit of coarse salt to offset the sweetness and elevate the flavor profile. Taste testers rave about this addition!
- Par-bake the Crusts: Because the bake time is so short (only 16-18 minutes), you need to pre-bake (aka blind bake, or partially bake) the pie crust so the pies don’t get soggy.
Grab These Ingredients:
I’ve tested many, many pecan pie recipes, and I can confidently say that this combination of ingredients produces the best-tasting mini pecan pies.
Start with the Dough
- Make pie dough. This pie crust is my go-to recipe, made from a mix of butter and shortening. Shortening creates a flaky, tender, melt-in-your mouth crust, while butter imparts unparalleled, impeccable flavor. My butter + shortening pie crust is the best of both worlds. If desired, you can use all-butter pie crust instead. Make the pie dough, and then refrigerate it for at least 2 hours. You can do this a few days in advance if needed.
- Roll out pie crust dough.
- Cut dough into small circles. Cut 24 rounds using a 2.75-inch (7cm) biscuit/cookie cutter. You can use a 3-inch cutter if that’s all you have, which is what I use to make biscuits, but you will have a little bit of overhang. Re-roll the dough scraps a few times. Work quickly, as the dough becomes more delicate the longer it sits at room temperature. This is exactly how I prep mini quiche and mini pumpkin pies, too, though I make these rounds a little larger compared to those recipes, because you need a deeper crust to hold the chunky filling.
- Place the dough rounds into greased mini muffin pan. Press the dough flat into the bottom of the crevice and all the way up the sides. Chill for a few minutes as the oven preheats, to set the crust’s shape.
- Pre-bake crusts. Just 7 minutes, but it makes a big difference!
Now For the Mini Pecan Pie Filling
Mix filling ingredients together, then spoon a heaping teaspoon of filling into each pre-baked mini pie crust. Sprinkle the tops with coarse salt before baking.
Important to note: As the mini pies bake, the filling puffs up and may spill onto the sides. That’s OK—it creates an irresistible brown-sugared crust.
Let the mini pies cool completely in the pan before serving.
FAQ: Why Do the Tops Sometimes Get a Frosted Look to Them?
If the tops of your mini pecan pies take on a frosty appearance after baking, it’s likely because the egg white frothed up when the filling ingredients were whisked together.
When you whisk together the ingredients, stir very gently, not vigorously; then, switch to a spatula to fold in the pecans. (Or stir whole thing with a spoon or spatula instead of a whisk.) Vigorous whisking froths up the egg white and causes the surface to crust over with a white frosted look. They’ll still taste wonderful—it’s just a different aesthetic.
Make Them Slightly Larger in a 12-Count Muffin Pan
If you want to make larger individual-sized pecan pies, you can make these in a standard 12-count muffin pan. You need a round cookie cutter that’s 3.75–4 inches (9.5–10cm) in diameter. (3.5 inches is too small.) You’ll have enough pie dough to get about 14 crusts this size, but the filling only makes enough to fill 10. So you’ll have some leftover pie dough scraps, which you can use for pie crust designs on another pie, or freeze to use another time. See recipe Note for larger mini pecan pies instructions.
More Handheld Thanksgiving Dessert Recipes
- Apple Pie Bars
- Pecan Pie Bars
- Pumpkin Cupcakes
- Caramel Apple Spice Thumbprints
- Salted Caramel Pumpkin Cheesecakes
For even more Thanksgiving dessert inspiration, see my favorite Thanksgiving pie recipes.
Print
Mini Pecan Pies (Mini Muffin Pan)
- Prep Time: 2 hours, 40 minutes (includes pie dough chilling)
- Cook Time: 18 minutes
- Total Time: 3 hours
- Yield: 24 mini pies
- Category: Pie
- Method: Baking
- Cuisine: American
Description
These mini pecan pies are made with homemade pie crust and a delicious salted pecan filling. See recipe Notes for make ahead instructions, and instructions for using a standard 12-count muffin pan.
Ingredients
- 1 unbaked pie crust (what I used) or all butter pie crust*
- 3 Tablespoons (43g) unsalted butter
- 1/2 cup (100g) packed dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3/4 cup (100g) chopped pecans
- coarse salt for sprinkling
Instructions
- Pie crust: I like to make sure my pie dough is prepared before I begin the mini pies. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
- Shape the mini crusts: Place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together if needed. From the circle, cut rounds using a 2.75-inch (7cm) cookie cutter. You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds.
- Grease a 24-count mini muffin pan. Nonstick spray is best. Place the dough rounds into greased muffin pan. Press the dough flat into the bottom of the crevice and up the sides. Refrigerate pan for 5–10 minutes as the oven preheats, which helps the mini crusts set their shape.
- Preheat oven to 325°F (163°C). Once the dough has briefly chilled, pre-bake the crusts for 7 minutes. This allows the bottom of the crust to be properly baked and not become soggy from the liquidy pecan filling. Turn the oven up to 350°F (177°C).
- Prepare the filling by melting the butter in a small bowl in the microwave or use the stove. Allow to slightly cool for a few minutes. Whisk the brown sugar, egg, vanilla, nutmeg, and cinnamon together in a medium bowl. Whisk in the melted butter, then the pecans.
- Spoon 1–2 teaspoons of the filling into each warm crust. Top with coarse salt.
- Bake the filled mini pies for 16–18 minutes. Be careful not to overbake. Once you see the crust begin to slightly brown, the mini pies are done.
- Allow the mini pies to cool completely in the pan before serving. (A spoon helps get them out easily.)
- For serving, top with a dollop of whipped cream if desired.
- Leftovers are great for up to 3 days; store covered at room temperature or in the refrigerator.
Notes
- Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Don’t prepare the filling in advance because the melted butter will solidify. To freeze, cool baked mini pecan pies completely, then layer between sheets of parchment paper in a large freezer-friendly container. Freeze for up to 3 months. Thaw at room temperature.
- Special Tools (affiliate links): Rolling Pin | 2.75-inch Round Cookie Cutter | 24-count Mini Muffin Pan or this Mini Muffin Pan | Glass Bowls | Whisk
- Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use.
- Filling Quantity: This filling does not fit an entire pie. You’d likely need to double the ingredients and sub in some sort of liquid sweetener to keep the filling moist. If interested in baking a 9-inch pecan pie, try my pecan pie or maple pecan pie.
- 12-Count Muffin Pan: Instead of a 24-count mini muffin pan, you can use a 12-count standard muffin pan to make 10 little pies. You’ll need a round cookie cutter that’s 3.75–4 inches (9.5–10cm) in diameter. (3.5 inches is too small.) I used a 3.9 inch round which is such a random number. Close to 4-inch is perfect. You’ll have enough pie dough to get about 12-14 crusts, but the filling only makes enough to fill 10. So you’ll have some leftover pie dough scraps, which you can use for pie crust designs on another pie, or freeze to use another time. Follow recipe instructions above, but prebake the larger mini pecan pie crusts for 10 minutes at 325ºF (163ºC). Because you aren’t using pie weights, the bottoms of the crusts puff up a bit during the pre-bake. They should sink back down when you remove the pre-baked crusts from the oven. Spoon a heaping Tablespoon of filling into each warm par-baked crust. Bake for 22–23 minutes at 350ºF (177ºC).
Keywords: mini pecan pies
Hi Sally, I love all your recipes. I’ve made cookies that I give to family and friends for Christmas and they are always a big hit. Can I omit the nutmeg in this recipe? I’ve never been a big fan.
Yes, absolutely.
We used Morton’s smoked sea salt. These are the best thing Ive ever made.
★★★★★
I forgot to give this recipe 5 stars!!
★★★★★
Sally, all your recipes are delicious and this was no exception.
My plan was to make your coconut cake laying out the dry ingredients. Decided to change direction and made these wonderful mini pecan pies. By mistake I used KA cake flour instead of KA AP flour. Must say they were delicious served with your salted caramel sauce and whipped cream. (although not necessary.) Would there have been a difference in taste or texture using the correct flour. I found the dough to be a bit soft.
How long in advance of a holiday or event can the tart shells be prebaked? How should they be stored for up to a week? Can prebaked shells be frozen, and how do you recommend doing that?
Hi Cheryl, you can definitely pre-bake the crusts ahead of time. If it’s 1 week ahead, I would freeze them and you would likely have to freeze them in the muffin pan since they’re only partially baked (and I fear they would fall apart). Thaw in the refrigerator, and then fill and bake. Another option is to freeze the pie dough circles you cut layered between little sheets of parchment in a freezer container. Thaw those, and then pre-bake, fill, and bake.
When I made these, the crust was not neat and uniform as shown in the photos. Any suggestions?
Hi Susan, it can take some practice! Make sure to use the correct size round cutter and gently mold the pie crust into the mini muffin pan.
I’ve never made made pie tarts before. When I make full size pies and pre baking I have to use pie weights. Do I need pie weights with tarts? And how far am I prebaking- I assume to done or almost done?
Hi Richard, there’s no need for pie weights with these mini pie tarts. Pre bake for about 7 minutes – not to done, because you bake the tarts for another 14-16 minutes with the filling. You just want to give the pie crust a head start. Instructions will vary for different mini tarts and fillings because of different baking times needed for fillings. Happy baking!
Thanks Trina! I can’t wait to try them this weekend.
Out of the blue I’d decided I really wanted to make mini pecan pies for Thanksgiving, and here was this recipe, just waiting for me! Followed the recipe exactly and they turned out great! My 3yo helped me cut out the pie dough circles and put them in the tin, and helped me mix the filling too. Great family baking activity! All but two came out of the tin cleanly, so obviously those two have been eaten already in the name of science, and they were delicious!
★★★★★
I made these tonight and although they took some time to prepare, they are 100% worth it! They are so cute and very tasty! I can’t wait to take them to a party tomorrow.
Hi Sally,
I made a gluten free version of these tarts using Cup 4 Cup flour and they were very soft when they first came out of the oven but absolutely perfect the following day when taken out of the fridge. Best recipe I’ve found (ever!) for a flaky GF pie crust – completely cured my craving for pecan tarts – can’t thank you enough
Do you think they would turn out alright with a couple chocolate chips under the pie filling?
Yes! Maybe use mini chocolate chips since these are small tarts.
Sally-
Made these for thanksgiving and they are AMAZING!!!! I let my hubby taste them and between the two of us, we now only have 11 left!! I have to make more to bring to dinner!
Worth it!!
Thank you for another great recipe. Happy thanksgiving! 🙂
These look delicious! Perfect fall treat 🙂 Do you think I could make these into bars?
I’m sure you could! I’ve never tried it before though.
Hi Sally! I just love love love you recipes and use them all the time! I think I’m going to try these little babies out this week. I’m wondering how to store them?? Are they ok at room temperature or should they be refrigerated?? Thanks!
Either is fine! I usually keep them at room temperature for a few days if there are leftovers. Cover tightly.
I love this recipe so much! I’ve made it about three times now. I like it best when I skip the salt and add in 3-4 tablespoons of Wild Turkey American Honey, if you’d like to try another variation.
Now that is something I MUST try
Hi Sally,
I made these for a potluck this weekend. They are so cute and absolutely delicious! I actually forgot to blind bake the crust and baked them for 15 minutes and they still turned out perfect! Thanks for the recipe!
Hi Connie! I use a mini muffin pan for the tarts in these photos. Are you wondering if you can use the paper liners? Because that should be fine.
Thank you Sally. I am going to have a baking day tomorrow for a Thanksgiving work thing. I can’t wait to see how the turn out.