These mini pecan pies are so cute and easy to make. The pecan pie filling doesn’t have any corn syrup, you don’t have to precook it, and you only need one bowl to make it. To make it even easier I use store-bought pie crust. Mini pies are great for entertaining and perfect for the holidays.
I love to make a variety of desserts for the holidays, so making things in mini form is a fun way to make a few holiday desserts that everyone can try without totally filling up on one slice of pie. Since Mr. K. loves pecan pie, I knew this year I wanted to try making mini pecan pies.
I love this recipe because it’s so easy. You don’t need a mixer, you don’t have to cook the filling on the stove, and you don’t need any corn syrup which is used in a lot of other pecan pie recipes. Before I tried this recipe, I would buy a bottle of corn syrup to make a pecan pie and never use it all up, so I love that I don’t have to buy it anymore. The filling is sweetened with brown and granulated sugar – no corn syrup needed – and the texture is the same as other pecan pies that are made with corn syrup.
These mini pecan pies are great for holiday entertaining because the recipe makes 24 mini pies. No need to double the recipe, unless you’re having a really big party.
Tips for Making Mini Pecan Pies
- I like to use my mini tartlette pan* to make these mini pies because gives the little pies a pretty crust. Also, a tartlette pan makes it easier to remove the baked pies. I’ve tried using a cupcake pan and they tend to get stuck and not slide out easily. I’ve used my tartlette pan to make other mini recipes, too, like my Mini Pumpkin Pies and Mini Quiche.
- If you do use a cupcake pan, I recommend lining the molds with parchment paper to make it easier to get the pies out.
- I used Pillsbury pie dough to make my crusts. You will need four 9-inch pie dough rounds to make 24 mini pies. You can also substitute your favorite homemade pie dough.
- To cut the mini pie crusts, I just use a glass with a diameter that is just a little bigger than the tartelette mold.
- You can bake the pies open-faced with no crust on top, but I used my holiday pie crust cutters* to create cute ginger man shapes to bake on top. It looks cute, but also the double crust helps balance the sweetness of the filling.
- You only need one bowl to make the filling and you don’t have to precook it on the stove before filling the pie crusts.
- Instead of baking the cut-out crusts that go on top of the pies, I like to bake them separately. That way there’s no risk of them sinking into the filling while the pie bakes. I brush the pie crust shapes with an egg wash so they develop a golden color as they bake. Then I just place them on top of the baked pies.
I think these mini pecan pies are adorable and I know I’ll be making them every year for our family.
Want more ideas? Be sure to check out my Thanksgiving Desserts post for even more recipes.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Mini Pecan Pies
- 4 premade unbaked pie crusts I used Pillsbury
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 eggs
- 1 tbsp all purpose flour
- 1 tbsp milk
- 1 tbsp vanilla extract
- 1 cup chopped pecans
- 1 egg whisked (for egg wash)
- Preheat oven to 350°F. Grease a tartlette or mini pie pan (If you are using cupcake pans I suggest lining them with parchment paper or something else. I've had issues getting mini pies out of cupcake pans which is why I switched to my mini tartlette pan which also creates pretty ridges for each of the mini pie crusts.)
- Using a circular glass with a rim that is slightly bigger than the rim of the mini pie molds, cut 24 pie crusts. With remaining dough, cut 24 of pie toppers. Re-roll out dough as needed. Place pie rounds into greased pie molds, using your fingers to press dough completely into the pie molds and shape the mini pie crusts.
- In a large bowl, whisk eggs. Add in melted butter, brown sugar, granulated sugar, flour and whisk. Add in milk, vanilla and mix until batter is smooth and thick. Add in chopped pecans and stir. Spoon filling into pie molds, about 2/3 full. Bake mini pies for about 15 minutes or until pie crust edges begin to turn golden brown and pie filling is cooked.
- While pies are cooling, place pie cutters on a cookie sheet lined with parchment paper. Brush surface with egg wash. Bake in oven for about 12-16 minutes or until they turn a dark golden brown. Place on top of mini pies.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.