If you love classic pecan pie with the delicious gooey filling, these Mini Pecan Pies will be a holiday favorite. We skip the homemade pie crust, and shrink them down into mini form for guilt-free indulgence!
Mini desserts are always appealing, especially after a big holiday meal like Thanksgiving. But they also help keep portions in control. These mini pecan pies have about half the calories as a slice of a traditional pecan pie recipe.
It's the perfect amount of flaky crust, sweet delicious gooey center and crunchy pecans to be satisfying without putting you over the top. A perfect holiday addition to our Crustless Pumpkin Pie and Apple Cranberry Crisp!
Using store-bought prepared pie crusts cuts down the prep time too! No pie tins needed. If you have a cupcake pan (muffin tin) you can make this mini pecan pie recipe that every pecan pie lover will devour! No reason to skip this favorite pie at holiday meals.
What makes this skinny?
Automatic portion control. Unlike a regular pie where the slice size is arbitrary and difficult to calorie count exactly, individual mini pies CAN be calorie controlled.
Let's face it, pecan pie is not a low calorie food. So the next best thing is to serve it up in a little package to enjoy a 4-5 satisfying great bites (it's so rich that's all you need).
These mini pecan pies have 250 calories or 8 Weight Watchers points a piece. A slice of regular pecan pie has about 550 calories or up to 15 WW Points.
Recipe Ingredients Notes
For the complete ingredient list and amounts, refer to the printable recipe card at the end of the post.
- Prepared refrigerated Pie Crusts. We used Pillsbury Premade Refrigerated Pie Crusts which have 2 crusts in one package. Using a store-bought pie crust makes the mini pie preparation go much faster. They are rolled up (not pre-formed) so perfect to unroll and cut out the mini crusts from. Easy peasy.
- Chopped pecans. You'll use 1 ¼ cup of finely chopped pecans plus more to put on top if desired (either whole pecans or pecan bits). You can either purchase pecans that are already chopped (but may need to chop them further) or use a food processor or sharp knife to chop pecan halves.
- Granulated sugar. This is one of two sweeteners that makes these mini pies delicious. One half cup of white sugar will be used.
- Light corn syrup. A classic ingredient in pecan pie, this is the other sweetener.
- Unsalted butter. Two tablespoons melted butter will be added.
- Vanilla extract. A teaspoon of vanilla extract gives a homey flavor.
3 ½ inch round cookie cutter. This is essential to cut out the mini pie crusts. This is the same size as most biscuit cutters too.
Muffin tin (standard size). The recipe makes 14 mini pies so a 6 cavity or 12 cavity muffin tin can be used (or a combination). If reusing one, be sure to allow it to fully cool before adding the ingredients for another round of pies.
How to make it
STEP 1. Preparation
Preheat oven to 400℉ and spray the muffin tin cavities well with non-stick cooking spray.
STEP 2. Make the mini pie crusts
Cut out the mini pie crusts from the larger pie crusts and place the circles of dough in the prepared muffin tin cavities (photos 1-2).
STEP 3. Make the filling
In a large bowl whisk together the filling ingredients: sugar, corn syrup, melted butter, egg, and vanilla extract (photo 3). Stir in the chopped pecans (photo 4-5).
Fill the mini pie crusts with 1 ½ to 2 tablespoons of the pecan pie filling each (photo 6). Do not overfill! Top with a pecan half, or a few larger chopped pieces if desired.
STEP 4. Bake
Bake for 18-20 minutes, until the crusts are golden brown and the center of the pie no longer appears jiggly (photo 7). NOTE: the pie will continue to firm up as it cools.
Allow to cool in the pan completely before removing and placing on a cooling wire rack (photo 8).
Non-stick muffin pans work best. You'll still want to coat them with non-stick spray but using a non-stick pan makes removal of the pies even easier.
Using non-stick spray. Using non-stick baking spray or greasing the muffin tin is a must. Skipping this step may result in the pies sticking to the tray and breaking apart when you try to remove them.
Cutting the mini crusts. To prevent the cookie cutter from sticking in the pie crust, keep the crust refrigerated until cutting it. You can also place the crusts on a lightly floured surface if needed and dip the cutting edge of the cutter in a bit of flour.
Don't overfill crusts. Do not overfill the pie crusts with the filling, the filling does rise slightly in the oven.
Only use cool muffin tins. If reusing the same muffin tin, allow it to cool fully between baking. Otherwise the crust can begin to melt and the cooking time will not be accurate.
How to Store
Allow the mini pecan pies to cool fully when store in an airtight container in the refrigerator for up to 5 days. Allow them to warm to room temperature before serving for best flavor.
How to Freeze
Allow the mini pies to fully cool. Place in an airtight freezer-safe container OR flash freeze. Flash freezing freezes each pie separately making it easier to remove one at a time.
To flash freeze: place cooled pies on a baking sheet in the freezer. Allow to freeze for 1-2 hours. Remove and place into a freezer bag or container.
To thaw: thaw in the refrigerator and warm to room temperature before serving.