These mini pecan pies are made with homemade pie crust and a deliciously salted pecan filling inspired by my grandmother. See recipe notes for make ahead instructions.
- 1/2 recipe homemade pie dough (step-by-step photos included)
- 2 Tablespoons (30g) 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 (96g) chopped pecans
- coarse salt for sprinkling
- Make the homemade pie dough. Once chilled, place the dough onto a floured work surface. Roll into a large 12 inch circle. From the circle, cut 24-30 rounds using a 2.5 inch cookie cutter. I simply used my 1/3 cup measuring cup, which is 2.5 inches in diameter. You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it is at room temperature.
- Place the dough rounds into a greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides. Then chill the entire pan in the refrigerator for 20 minutes.
- Preheat the oven to 325°F (163°C). Once the dough has chilled for 20 minutes, pre-bake the tart crusts for 7 minutes. This allows the bottom of the crust to be properly baked and not become soggy from the liquidy pecan filling.
- Prepare the filling by melting the butter in a small bowl in the microwave or using a stovetop. 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 stir in the pecans.
- Remove the tart crusts from the oven when they’re finished and spoon 1-2 teaspoons of the filling into each. Top with coarse salt.
- Turn the oven up to 350°F (177°C) and bake the tarts for 14-16 more minutes. Be careful not to overbake. Once you see the crust begin to slightly brown after about 15 minutes, the tarts are done. Mine took 15 minutes exactly.
- Allow the tarts to cool completely in the pan before serving. (A spoon helps get them out easily.) Top with a dollop of whipped cream or even a small drizzle of pure maple syrup. Leftovers are great for up to 3 days – store covered at room temperature or in the refrigerator.
- Make Ahead & Freezing Instructions: The filling can be made 1 day in advance and stored covered in the refrigerator. Pie crust can also be made in advance, see make ahead instructions in its recipe. You can freeze the tarts for up to 2-3 months. Thaw overnight in the refrigerator.
- Filling Quantity: I’ve been asked this a lot, and this filling would 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 recipe.
Keywords: pecan pie tarts, mini pecan pies