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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.

A stack of four mini pies on a plate next to two other mini pies.

These Mini Pecan Pies Are Easy to Make in a Muffin Tin!

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.

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.

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 means little cup. Regardless of the name, I think you’ll agree these little treats are delicious!

All the ingredients for Mini Pecan Pies set out in bowls on the counter.

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 – Beaten until the yolks and whites combine.
  • Granulated sugar
  • Corn syrup
  • Unsalted butter – Melted.
  • All-purpose flour
  • Pecans – Chopped into small pieces.
  • Vanilla extract
  • Salt
Two trays of golden-brown Mini Pecan Pies.

How to Make Mini Pecan Pies

With just 15 minutes of active prep, these pecan pie tarts come together in a flash. After that, all you have to do is pop them in the oven and sit back until it dings.

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

Make the mini crusts. Roll out the pie crusts and cut them into smaller portions to fit in mini muffin pans. (A 2 & 1/2-inch round cookie cutter works well.) Press them into the cups of the prepared pans.

Make the filling. Mix together the whisked eggs, sugar, corn syrup, butter, and flour in a large bowl. 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. 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. Serve them at room temperature or still slightly warm.

Two mini pies stacked on top of each other behind one whole mini pie and one with a bite taken out.

Tips for Success

This 4-step recipe is practically foolproof. Follow these quick tips to make sure everything goes off without a hitch.

  • 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.
Three pecan mini pies on a plate next to a platter with the rest of the pies.

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.

A platter of pecan mini pies with a plated mini pie in the background.

How to Store Extras

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.

A pile of pecan mini pies on a large platter

Do These Freeze Well?

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.

Mini Pecan Pies

Yield 48 mini pies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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.

A stack of four mini pies on a plate next to two other mini pies.

Ingredients

  • pastry for 2 (9-inch) pie crusts
  • 3 large eggs, beaten
  • 1/2 cup (100g) granulated sugar
  • 1 cup light corn syrup
  • 1/4 cup (56g) unsalted butter, melted
  • 1 tablespoon all-purpose flour
  • 1 cup (120g) chopped pecans
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F. Grease 48 mini muffin cups
  2. Roll out the pie crust to about 1/8-inch thick. Use a 2 & 1/2-inch round cutter to cut the crust to fit in mini muffin pans.
  3. Mix together the eggs, sugar, corn syrup, butter, and flour. Add the pecans, vanilla, and salt.
  4. Fill each crust almost to the top. Bake for 15 to 20 minutes, or until the pies are browned and set. Let cool completely in the pans placed on wire racks.

Notes

Recipe adapted from Best of the Best from Mississippi.

To store: Store in the refrigerator up to 3 days in an airtight container. Let warm to room temperature before serving.

To freeze: Freeze for up to 1 month in an airtight container or a double-lock freezer bag in a single layer.

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More Adorable Mini Pies to Try

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    47 Comments on “Mini Pecan Pies”

  1. You can never have enough tassie recipes.

  2. Oh yeah: Tassies: from the French word ‘tassette’-a small pocket, pouch, or small cup.

    They normally have cream cheese in the dough, which sets them apart from tarts.

  3. I almost made some of these for a party last night but decided not to. These are lots of fun…maybe I’ll do it for the next party i have! Gotta love those MS recipes! 🙂 BTW, congrats on the anniversary.

  4. Thanks for the info, Rachel. I figured someone would read this and know the answer!

  5. You’re Southern. Like me. I knew there was a reason I loved your blog so much! Ha.

    I’m going to make these for Thanksgiving. Easy to transport down I-40!

    My husband’s family (also Southern, but Eastern N.C., not Western like me) calls sugar cookies Tea Cakes. I love that.

  6. Abby, that’s what my grandmother called them, too. Mmmm… I may need to make those before too long.

  7. mmm.. Tassies of all sorts are delicious and these looks very tasty as well.

  8. Do you know if you can freeze these after they’re made? Thanks.

  9. Mini everything makes things better. Less guilt that way 🙂

  10. Joann, you should be able to freeze these for a couple of months.

  11. Happy Thanksgiving to you both!

  12. hi Jennifer,
    WOW – three pecan recipes, almost all behind each other…
    I’m so lucky! I love pecans! =)
    happy thanksgiving!

  13. Julia, I do bake with other things occasionally, but during the holidays I just can’t help it! I feel I must warn you that there will be more pecans appearing here soon.

  14. Happy 6 year anniversary to you and Quinn 🙂 And those little pecan tarts look dangerously delish!

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  16. Your tassie photos are mouthwatering. I’ve never made them before, but because I live in the south, I grab them at gas stations and restaurants whenever I see them. Heavenly!

  17. I tried to make mini coconut cream pies today with Pillsbury ready made unroll pie crust and the crust baked up too much that there was no room for filling. So then I tried a homemade pie crust and it did the same. What am I doing wrong?

  18. Connie, did you roll out your pre-made crust? I usually make mine pretty thin for the mini pies. Also, are you baking the crusts before you fill them?

  19. can you tell me whether you bake the phyllo dough or not?

  20. Jessica, I use regular pie crust, not phyllo dough. I’ve always been a bit intimidated by phyllo, although I’m sure you could make it work for these little pies.

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  23. TOO cute! I have to make these. My boyfriend loves Pecan pie, and I will have to make these for him.

    -Selina-

  24. What size round do you cute the mini crusts?

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  29. Hi Jennifer , I was wondering if I could use an apple filing instead of the pecan. I was not sure what would be best in a regular muffin pan or the mini ones that you made for the pecan. Thank you

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  33. Is the above recipe for 2 pecan pies or for the tassies? These sound delish,& want to try them!! Thx for sharing!

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  37. Do these freeze well?

  38. Hi Jennifer
    Can you make them a few days before you need them?
    How do you store them?
    I want to make them for Christmas Day.
    Merry Christmas everyone 

  39. To make the mini pecan pies, can anyone tell me how big a circle I need to cut the dough to fit in the mini muffin pans? I don’t want to have to guess and it be too big or too small. Thanks. 

  40. Nice flavor but half of them have a hole in the center. Not a fan.

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