Mini Pecan Pies

square image of a mini pecan pie with a bite taken out on a grey plate

5 from 1 vote

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.

Prep Time10

Cook Time18

Total Time28

Course: Dessert

Cuisine: American

Keyword: pecan pie

Servings:

Calories: 235kcal

Author: Chandice Probst

Cost: 10

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

Notes

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.

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.

Nutrition