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These mini pecan pies are cute, buttery, and packed with gooey pecan filling, the perfect bite-sized Thanksgiving dessert. They’re baked in a regular muffin tin, meaning easy single-serve pies with that classic pecan pie flavor and a soft, gooey center every time.
If you love small-batch holiday treats, try my pecan pie bars, Crumbl pecan pie cookies, and candied pecan blondies too.
I just made these today in preparation for Thanksgiving tomorrow, and they turned out so good! Definitely don’t skip the parchment paper strips, it made popping them out really easy. I used a scalloped round cookie cutter to cut the dough and it gave them a really cute finish. I had to eat one before it cooled down completely because they were so good.
Why you’ll love this family favorite recipe!
I first tested these for a Friendsgiving years ago, and they disappeared before the turkey ever hit the table. Since then, I’ve made them every single holiday season, they’re fast, adorable, and always a hit.
They taste just like classic pecan pie, but the smaller size helps prevent over-baking, keeping the filling gooey and the pecans toasty. Trust me: once you make mini instead of a full pie, it’s hard to go back.
Why You’ll Love These mini pecan pies Recipe
- Perfect texture – flaky crust + gooey center + toasty pecans
- No slicing needed – easy, portable, and mess-free
- Quick bake time – done faster than a whole pie
- Customizable – homemade or store-bought crust
- Holiday-ready – ideal for Thanksgiving dessert tables and gifting
Are these pecan tassies?
Technically yes but they are a little larger than your more traditional pecan tassies that are made in a mini muffin pan. The word itself originated from Scotland and means miniature cup. So when it comes to these mini desserts it means a little cup of dough filled with a delicious filling! For us, it’s the pecans.
Ingredients for muffin-tin pecan pies
Here are the ingredients you will need to make this easy festive dessert. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Store-bought pie crust– You can also use homemade crust for these mini pies.
- Light corn syrup
- Brown sugar
- Egg– Make sure your egg is at room temperature and is lightly beaten.
- Butter
- Vanilla extract
- Cinnamon
- Salt
- Chopped pecans– I used pecan halves that I chopped up. You can alternatively decorate the top of your mini pies with pecan halves.
Tip: Add a pinch of flaky sea salt after baking to balance sweetness (so good!)
How to make these delicious mini pecan pies
This is how you can make the most delicious little bite-sized pies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Prep muffin tin and add parchment pull-tabs (optional, but makes removing easy).
- Roll pie dough and cut circles using a 3-inch cutter.
- Press crusts into muffin tin.
- Mix filling: brown sugar, corn syrup, melted butter, vanilla, cinnamon, salt, and chopped pecans.
- Stir in beaten egg.
- Fill crusts just below the top.
- Bake ~18–22 minutes until edges are set and centers are slightly jiggly.
- Cool fully before removing, the filling sets as it cools.
Pro Tip: If your pies puff up, don’t panic. They’ll settle perfectly.
Baker’s Tip:
For the gooiest center, pull your mini pecan pies from the oven when the edges are set but the centers still look slightly jiggly. They continue cooking in the pan as they cool. This keeps them soft and caramel-y, not firm or dry.
Troubleshooting:
- Crust shrinking? Chill cut pie crust rounds for 10 minutes before baking to prevent shrinkage and help them hold shape.
- Pies sticking to the pan? Use a strip of parchment under each crust or spray well with nonstick spray, muffin tins can grip crust edges.
- Filling leaking under the crust? Press crust firmly into the muffin cups and avoid overfilling, ¾ full is perfect.
- Too runny after baking? They likely need more cooling time. Let them cool completely in the pan before removing so the filling sets properly.
Serving Suggestions
- Pair with coffee as a morning-after-Thanksgiving treat
- Serve warm with vanilla ice cream
- Add whipped cream + cinnamon
- Drizzle caramel + flaky sea salt
Frequently Asked Questions – FAQ
Once your pies are cooled down fully you can place them in an airtight container and store them in the fridge for up to 4 days.
Absolutely! Once the pies are cooled down completely you can store them in an airtight container or a ziplock bag and freeze for up to one month.
When you are ready to enjoy them, thaw in the fridge overnight and serve.
Yes! Store-bought or homemade both work great.
Corn syrup helps create that classic gooey texture. Maple syrup works, but the texture will be a tad different.
Yes, use a mini muffin pan and reduce bake time to about 12–14 minutes.
Mini pecan pies recipe
Ingredients
For the pie crust
- 1 package of store-bought refrigerated pie crust usually contains 2 crusts
For the filling
- 1 & 1/4 cup chopped pecans
- 2/3 cup light corn syrup
- 1/3 cup light brown sugar
- 2 large eggs lightly beaten
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon optional
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F then spray nonstick spray in each cavity of your muffin tin. You can also add a strip of parchment paper to make it easier to pull them out once they're done.
- Roll out the pie crust into a 12-inch circle on a lightly floured surface. Using a 3-inch cookie cutter cut out 12 little circles to make the mini crusts. Repeat the process with the second pie crust. You will most likely have to reroll the leftover pie crus until you can make enough for 24.1 package of store-bought refrigerated pie crust
- Press those crusts into each cavity of the muffin tin gently to keep the parchment paper strip out.
- In a large bowl male your pecan pie filling by whisking the sugar, melted butter, corn syrup, pecans, cinnamon, and salt. Give your pecans a rough chop if you haven't yet. Add in the lightly whisked eggs and mix until combined.1 & 1/4 cup chopped pecans, 2/3 cup light corn syrup, 1/3 cup light brown sugar, 2 large eggs, 3 tablespoons melted butter, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/4 teaspoon cinnamon
- Spoon the pecan filling into each mini pie crust, filling them about 2/3 full. Be careful not to overfill. Bake in the preheated oven for 20 minutes.
- Remove the mini pecan pies from the oven and allow them to cool in the muffin tin for a few minutes. Then, carefully transfer them to a wire rack to cool completely.
- Once the mini pecan pies have cooled, you can serve them as is or with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good pies
Thank you!