Mini Pecan Pies

5 from 55 votes

Mini Pecan Pies made in a muffin tin have all the greatness of classic pecan pie just in a tiny individual size pie. Golden flaky crust, gooey sweet pecan filling and crunchy pecans on top. Perfect for fall desserts and Thanksgiving.

Prep Time20

Cook Time18

Cooling Time (estimate)20

Total Time58

Course: Dessert

Cuisine: American

Diet: Low Calorie

Servings:

Calories: 250kcal

Author: Toni Dash

Equipment

3 ½ inch round cookie cutter
Muffin tin

Ingredients

1 package of 2 refrigerated pie crust 2 crusts
½ cup granulated sugar
½ cup light corn syrup
2 tablespoons unsalted butter melted and cooled slightly (so it does not scramble the egg when combined)
1 large egg
1 teaspoon vanilla extract
1 ¼ cup chopped pecans plus more to top (halves or pieces)

Instructions

Preheat oven to 400℉ and spray the muffin tin cavities well with non-stick cooking spray.
Cut out the mini pie crusts from the larger pie crusts using a 3.5-inch round cookie cutter. Place the circles of dough in the prepared muffin tin cavities.
1 package of 2 refrigerated pie crust
In a large bowl whisk together the filling ingredients: sugar, corn syrup, melted butter, egg, and vanilla extract. Stir in the chopped pecans.
½ cup granulated sugar, ½ cup light corn syrup, 2 tablespoons unsalted butter, 1 large egg, 1 teaspoon vanilla extract
Fill the mini pie crusts with 1 ½ to 2 tablespoons of the pecan pie filling each. Do not overfill!
Top with a pecan half, or a few larger chopped pieces if desired.
1 ¼ cup chopped pecans
Bake for 18-20 minutes, until the crusts are golden brown and the center of the pie no longer appears jiggly. 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.

Notes

Pro Tips

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 cooled 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.

Nutrition