Mini Pecan Pies Recipe

Aww look at this mini pecan pie! In this easy recipe, buttery crust meets toasty pecans in a sweet, gooey filling. It’s the perfect holiday treat!

These little pies pack plenty of big flavors and mouthwatering textures. Our mini pecan pie recipe features a rich, buttery crust filled with crunchy pecans and a sugary, gooey filling.

Don’t miss out on the deliciousness! Pin these precious little pretty pies to your favorites board on Pinterest and come back when you’re ready to go nuts over this classic fall dessert! 

We like to eat these every Thanksgiving and Christmas, but also make them for parties, potlucks, and bake sales. They’re always the best part of the dessert table!

FAQs:

What is a mini pecan pie called?
The regular pecan pie recipe was adapted in mini form in the United States and dubbed “pecan tassies.” The word tassie is a Scottish word derived from the French “la tasse” which means ‘miniature cup.” The first printed mention of pecan tassies appeared in the LA Times in 1968. Some people also refer to mini pecan pies as “pecan pie bites.”

Do mini pecan pies need to be refrigerated?

Pies containing a lot of eggs or dairy must be refrigerated after they are cooked and cooled. Standard food and safety guidelines recommend that you do not leave perishable food out at room temperature for more than two hours. We recommend letting your pie cool with the oven door slightly open to avoid cracking, then refrigerating if not serving immediately. Do not leave your pecan pie out overnight.

Should pecan pie be jiggly out of the oven?

Pecan pie should be just a bit jiggly when you give it a little shake. Most of the filling should be set, but you want just a little jiggle in the middle. (Just like my waistline after the holidays.) If you see the filling sliding around or the pecans moving, then it’s not quite done yet and then filling will come out runny.

Can you overcook a pecan pie?

You can overcook a pecan pie if you bake it too long. When your pecan pie is set with just a little jiggle in the middle, it’s done. If you overbake your pecan pie, the top can crack and the crust and filling can burn.

Supplies for our little bite-sized pies:

Crust:

• food processor
• rolling pin
• parchment paper
• round cookie cutter
• mini cupcake tin

Filling:

• medium bowl
• fork or spatula
• spoon
• whisk

Mini Pecan Pies Recipe

Ingredients for our mini pies:

Crust: 

• 1 cube (8 tablespoons) butter
• 3 oz. cream cheese 
• 1 cup flour

Filling:

• 1/2 cup chopped pecans
• 1 egg, beaten
• 1 tablespoon melted butter
• 1 teaspoon vanilla
• 3/4 cup brown sugar
• 12 pecan halves for garnish

Directions on how to make classic pecan pie minis:

1. Preheat oven to 350º

For the crust:

2. Blend butter, cream cheese, and flour in a food processor, scraping down the bowl every 10-15 seconds, until dough forms.

3. With the Wilton fondant rolling pin, roll out the dough between two pieces of parchment paper. 

4. Cut dough into 12 mini pie crusts with a round cookie cutter.

5. Place the pie dough into mini muffin tin.

For the Pecan Pie Filling:

1. In a medium bowl, mix egg, melted butter, and vanilla.

2. Add pecans and brown sugar and mix with a fork or spatula until thoroughly combined.

2. Spoon filling into the crust. 

3. Top with a pecan half if desired to make them look a bit fancier. 

4. Bake for 15-18 minutes. 

5. Reduce temperature to 250º and bake an additional 10 minutes or until crusts are golden brown.

6. Allow them to cool a bit with the oven door slightly open, then transfer to a wire rack. 

Store leftovers in an airtight container or covered with plastic wrap.

Variations and substitutions:

• If you don’t want to make your own pie dough from scratch, get a store-bought pie crust and let it come to room temperature, then cut out little circles with a cookie cutter.
• Serve with a scoop of vanilla ice cream for that yummy hot-and-cold combo, plus some extra decadent deliciousness.
• Add 2-3 teaspoons of maple syrup to make a maple pecan pie. Or top with maple syrup for a similar effect.

Tips & Tricks:

• Use the Wilton fondant rolling pin (link) which has guides to ensure even dough thickness.
• The best way to roll out the dough is between two pieces of parchment paper, not on a lightly floured surface. If your dough absorbs too much extra flour, it can become dense and tough.
• I recommend not using muffin cups because the crust can become a little soggy.

These mini pies make the perfect addition to any dessert table! We love that they take less time to cook, and we get to avoid the task of trying to cut perfectly-sized and shaped slices. Everyone can just grab their own mini desserts and chow down. Plus, storing leftover mini pies is much easier than storing regular leftover pies because you don’t have to deal with a big ol’ pie dish or try to transfer the remaining pie to a tupperware.

You’ll love the sweet and chewy texture of these perfect little desserts. They pack all the goodness of a regular pecan pie, but the bite-size servings are much easier to serve. Plus they are just so dang cute!

Pecan you believe how simple and delicious this easy recipe is? We would love your support by giving it a 5-star rating and spreading the gooey goodness on Facebook. Don’t forget to pin the Insta-worthy image to your favorites board on Pinterest for your next dessert table!

See more desserts that you can serve at your holiday gatherings – No Bake Lemon Pie, No Bake Banana Pudding, and Strawberry Angel Food Cake.