Mini Pecan Pies

With a sweet, gooey filling and toasty pecans on top, these mini pecan pies are packed with rich, nutty flavor that’s sure to make them a big hit at your next holiday party. The flaky crust paired with the smooth filling and crunchy nuts bring the textures in these adorable little pies into perfect balance.

These mini pecan pies offer up a bite-sized version of the classic dessert. They make a great alternative when you want something a little more complex and impressive than cookies that everyone can still eat in a few bites. Plus, they’re a lot neater than the larger pie they’re modeled after.

Why This Recipe Works

• Filled with sweet, nutty flavor. These pastries come together much quicker than a full-sized classic pecan pie. You’ll have a pile of sweet, gooey, crunchy, and flaky little delights in less than half an hour. They pack all the nutty caramelized flavor of a traditional pecan pie into a few tempting bites.
• Easy to make. No need to roll out and shape a pie crust, or construct a lattice topping. Just grab a mini muffin pan and a cookie cutter, and you’ll be all set to make these simple pecan pies!
• Great for parties and get-togethers. Slicing up a pie can get messy, so I like to put out these individual pies at gatherings instead and that way everyone can serve themselves.

Pecan Tassies vs Mini Pecan Pies

Growing up in the South, I often heard these little pies called pecan tassies. I’ve read that the name “tassie” originated from similar words in other languages (French, German, Scottish, etc.) that mean little cup. Regardless of what you decide to name them, I think you’ll agree that these little treats are delicious!

What You’ll Need

A muffin tin and either homemade or store-bought pie crusts make this recipe a cinch. You’ll find exact amounts for all the ingredients when you scroll down to the printable recipe card.

• Pie crusts – I take full-sized pie crusts and form them into smaller crusts that fit in the cups of a muffin tin. You’ll need enough for a 9-inch double crust pie. I use my all-butter pie crust.
• Eggs
• Granulated sugar
• Corn syrup – I recommend using light corn syrup rather than dark.
• Unsalted butter – Melt this completely before you start on the filling.
• All-purpose flour
• Pecans – Make sure to chop these into small pieces before you begin.
• Vanilla extract
• Salt

How to Make Mini Pecan Pies

With just 15 minutes of active prep, this mini pecan pies recipe comes together in a flash. After that, all you have to do is pop the pies in the oven and sit back until it dings.

• Prepare for baking. Preheat your oven to 350°F and grease 48 mini muffin cups with cooking spray.

• Make the mini crusts. Roll out the pie crusts, cut them into smaller portions to fit in mini muffin pans, and then press them into the cups. (A 2 & 1/2-inch round cookie cutter works well for this.)

• Make the filling. Mix together the whisked eggs, sugar, corn syrup, butter, and flour in a large bowl. Next, add the chopped pecans, vanilla, and salt to the mixture and continue to beat it until the filling combines.

• Fill, bake, and serve. Pour the pie filling into the unbaked pie crusts, then bake the mini pies for about 15 minutes, or until the centers have set. Let the pastries cool in the pans on a wire rack.

Tips for Success

• Use the right cooking spray. When you grease the pan, you want to use a cooking spray that includes flour. This is the best way to prevent sticking.
• Don’t overfill the pies. The last thing you want is to lose some of that sweet, gooey filling when your mini pies overflow in the oven. Make sure you leave a little bit of space between the filling at the rim of the crusts. The spilled filling can also cement the pastries to the pan, making them hard to get out without destroying them.
• Use a butter knife. If you do end up having trouble removing the pies, loosen them first with a butter knife. Once you’ve run the blade all the way around the outside, the pastries should come out easily.

Serving Suggestions

These pecan pies taste divine with a dollop of fresh homemade whipped cream on top. You can also serve some vanilla ice cream on the side and make them a la mode. If you plan to give them as gifts, I recommend making these pecan pies as just one kind in a larger assortment. Pair them with mini pumpkin pies and caramel apple mini pies to stick with the holiday theme.

Proper Storage

• Refrigerator. If you have leftovers, don’t worry! These pecan mini pies stay good in the refrigerator for up to 3 days. Just place them in an airtight container and let them warm back up to room temperature before serving them.
• Freezer. These mini pies are an excellent make-ahead dessert. You can freeze them for up to a month in an airtight container or a double-lock freezer bag. Just make sure to freeze them in a single layer so they don’t stick together. Thaw overnight in the refrigerator.

More Mini Pie Recipes

• Mini Blueberry Cream Cheese Pies
• Mini Chocolate Chip Pies
• Chocolate Peanut Butter Tassies
• Mini Caramel Tarts
• Lemon Chess Tartlets

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