Mini Pecan Pie – Easy Bite-Sized Holiday Dessert Recipe
These Mini Pecan Pies are the perfect bite-sized treat for holiday gatherings, dessert tables, or cozy nights in. With a buttery crust and gooey pecan filling, they deliver all the flavor of classic pecan pie in a handheld version that’s easy to serve and irresistibly delicious.
Equipment
- Muffin tin or mini pie pans
- Mixing bowls
- Whisk and spatula
- Measuring Cups and Spoons
- Tart tamper or spoon (for shaping crust)
Ingredients
For the crust:
- 1½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- 4 oz cream cheese, softened
- Pinch of salt
For the filling:
- ¾ cup brown sugar
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup corn syrup (or maple syrup/honey)
- 1 cup chopped toasted pecans
- Optional: pinch of cinnamon, nutmeg, sea salt
Instructions
- Make crust: Blend flour, butter, cream cheese, and salt until dough forms. Chill for 30 minutes.
- Shape crusts: Press chilled dough into muffin tins or mini pie pans.
- Toast pecans: Bake at 350°F for 5–7 minutes until fragrant.
- Mix filling: Whisk eggs, brown sugar, melted butter, vanilla, and syrup until smooth. Stir in spices and pecans.
- Fill crusts: Spoon filling into prepared shells, about ¾ full.
- Bake at 350°F for 25–30 minutes, until filling is set and tops are golden.
- Cool completely before removing from pan. Serve warm or chilled.
Notes
- Use store-bought crust for convenience—just cut and shape to fit.
- Add chocolate chips, bourbon, or espresso powder for flavor twists.
- Freeze unbaked pies and bake fresh for best texture.
- Serve warm with whipped cream or vanilla ice cream.
- Store in airtight container up to 5 days or freeze for 1 month.