These Mini Pecan Pies combine a flaky homemade crust with a rich, salted pecan filling for the perfect sweet-salty balance. They're quick to make, easy to serve, and ideal for any holiday gathering. Just the right size for a Thanksgiving or Christmas treat.
When the holiday season rolls around, these mini pecan pies add a nostalgic, homemade touch to your Christmas or Thanksgiving table. They’re an easy way to entertain without the hassle of a large pie. With smaller individual servings that are still packed with the same classic pecan pie flavors, these are made in a fraction of the time.
I love filling up the holiday dessert table with sweets like white chocolate Christmas crack, no-bake Christmas cookies, and reindeer Chex mix. But nothing quite compares to these mini pecan pies, especially when topped with a heavy dollop of whipped cream or served à la mode.
Why I love these bite sized pecan pies
- Simple yet special: These mini pies take less time but still carry that delicious, homemade flavor of pecan pie that everyone knows and loves. Similar to these Christmas bar cookies.
- Perfectly sweet: With a mixture of maple syrup and a small amount of white sugar, this recipe isn't overly sweet like some others. Similar to my favorite sweet potato casserole.
- No corn syrup required: Made with maple syrup, this recipe brings a hint of warm, caramelized flavor without relying on heavily processed corn syrup.
- Make ahead option: To save some time in the kitchen on Christmas or Thanksgiving day, make these pies a day or two in advance and serve at your convenience.
What you need to make mini pecan pies
- Store-Bought Pie Crust: Saves time without sacrificing flavor. Roll it out thinly for a crisp, flaky base.
- Eggs: Helps bind the filling.
- Maple Syrup: Sweetens the filling and enhances the pecan flavor with it's slightly nutty tones.
- Butter: Melted and combined with the syrup for a smooth, rich filling.
- White Sugar: What's a pie without a little sugar?
- Salt: The sweet and salty contrast makes this homemade pie irresistible.
- Pecans: You can use whole or chopped pecans; decorate the tops for a festive look.
How to make mini pecan pies
Prepare the Filling: Using a stand mixer, whisk together the eggs, maple syrup, melted butter, sugar, and salt until the mixture is smooth.
Press the Pie Dough into Cups: Using a mini muffin tin, press small rounds of pie dough into each muffin cup, leaving a slight well in the center for the filling.
Add the Filling: Pour a small amount of the filling mixture into each dough well, leaving some space at the top.
Decorate with Pecans: Evenly spread the pecans on top of each mini pie. Place them in a decorative pattern, if desired, to give them a festive look.
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Bake: Place in the oven and bake for 15-18 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Cool and Serve: Let the mini pies cool slightly in the pan, then remove from pan and transfer to a wire rack to cool completely.
How Do I Prevent the Filling from Overflowing in Mini Pecan Pies?
To avoid a sticky overflow, try not to overfill the crusts. About 1 tablespoon of filling per mini pie should fill each crust without spilling over the edges as it bakes. If the filling rises above the crust, it can create a mess in the muffin tin.
Can I make these pecan pies larger?
Yes, if you don't have a mini muffin pan or simply want larger portions, you can use a regular muffin pan. Use a round cookie cutter that’s about 3.75–4 inches in diameter to cut the pie crust into slightly larger circles. This size will fit well into the muffin cups and you should have enough dough to make about 12 crusts this size. However, the filling quantity will likely fill about 9-10 pies. Extra dough can be frozen for future use or used as a decorate crust on other thanksgiving desserts.
Storing and make ahead
Storing leftovers: If you have leftovers, place them in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. You can also freeze these mini pecan pies by wrapping each pie in plastic wrap, then store them in a freezer-safe container. They’ll stay good in the freezer for up to three months.
Make ahead option: These mini pecan pies can be made a day ahead of time. Store them at room temperature in an airtight container or ziplock baggie, and they’ll be good to go for when you need them.
What to serve with mini pecan pies
I like to serve a big scoop of vanilla ice cream with my pecan pie to balance the nutty texture with a cool contrast. But you can also add a dollop of whipped cream for a light, airy sweetness or even a drizzle of caramel sauce for a more indulgent treat. They also go great on a thanksgiving charcuterie board to contrast all of the savory meats and cheeses.
More desserts you'll love
- Christmas crack Chex mix
- Oreo truffles
- Easy Christmas popcorn
- Red hots cookie recipe
- Classic cake pops
- Champagne Cupcakes
Mini Pecan Pies
Ingredients
- 1 Store bought pie crust
- 4 eggs
- 1 cup maple syrup
- 6 tablespoons butter
- 3/4 cup sugar
- 1/4 teaspoon real salt
- 1 cup pecans
Instructions
- Preheat oven to 350 degrees
- Using a stand mixer, whisk together eggs, syrup, butter, sugar, and salt
- Press pie dough into cups, leaving a well in each cup
- Fill the well with wet ingredients
- Add evenly pecans to each mini muffin cup, spreading them out or making a decorative pattern
- Bake for 15-18 minutes or until a toothpick comes out clean
Chandice Probst says
These mini pies are soooo good and so much better with maple syrup! Love!