Mini Pecan Pies
These easy-to-make mini pecan pies are the perfect bite-sized treat. These single-serve pecan pies have a buttery crust and a gooey pecan pie filling made from scratch. This is a great dessert for the Thanksgiving season.
While I love a classic pecan pie, I also enjoy mini pies. They are great for controlling serving sizes when you are feeding a crowd. Try these mini banana cream pies, mini apple pies, or even these mini maple pumpkin pies.
These mini pies are easy to freeze until you get a sweet craving. They're easy to make and full of sweet flavor. For another nutty treat, make sure to try my pecan pie cookies.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Pie Crust - You can use store-bought dough or make homemade pie crusts.
- Corn Syrup - Use light corn syrup to give your pie filling a gooey, custard-like texture.
- Maple Syrup - It will sweeten the filling and add a nice maple flavor to the pies.
- Butter - Reach for real unsalted butter. If you use salted butter, omit the salt in the recipe.
- Eggs - Here, you will use eggs to create a custard-like filling.
- Vanilla - The vanilla adds tons of flavor and brings out flavors of other ingredients in the pie filling.
- Ground Cinnamon - Add some warmth with this ground cinnamon.
- Salt - Sprinkle salt in the filling to help naturally enhance flavors in this mixture.
- Pecans - The pecans are, of course, the star of this pie filling.
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Substitutions and Variations
- Swap the light corn syrup with honey, agave, or maple syrup. It will slightly alter the flavor, but any of those will work.
- You can use coconut oil instead of butter, but it will not have the same richness.
- Use maple extract or even almond extract to replace vanilla to alter the flavor of the pecan pies.
- Add a splash of bourbon to make these mini bourbon pecan pies.
- You can also use other warm spices, such as ground nutmeg, allspice, cloves, or pumpkin pie spice.
- You can top the pie with caramel sauce, sea salt flakes, chocolate syrup, or any other topping you like.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Mini Pecan Pies
Step 1 - Start by making your pie crusts in the cupcake pans. If you can't find the Pillsbury mini pie crust cutout like what I have, feel free to use a glass or cookie cutter the same size at the top of the cupcake cavity (about 4 inches) to cut out your own.
Step 2 - Press each mini pie crust round into the cupcake pan. Make sure to have edges around the sides to prevent the pies from sticking in the pan. Then, set aside.
Step 3 - Next, add your corn syrup, maple syrup, butter, eggs, vanilla, salt, and cinnamon to a large bowl. Mix well until smooth.
Step 4 - Add pecans and brown sugar and stir to ensure it is mixed.
Step 5 - Pour the filling into the pie crust, being careful not to overfill.
Step 6 - Then, sprinkle with more brown sugar and pecans if you like.
Step 7 - Bake as directed, and once done, let them cool for a bit in the cupcake pan.
Once cooled, remove from the pan and serve or place in the fridge or on the counter until ready to serve.
Tips and Tricks
Make sure your grease the cupcake pan before you add the pie crust in.
If you can't find the store-bought perforated mini pie crusts, you can cut out your own making sure the round is the same size at the top of the cupcake pan cavity, about 4 inches.
Allow the pies to cool before you remove them, or it may break them.
You can add nuts on top for a more bakery-style presentation for the pies.
The filling will rise as it bakes, so do not overfill it; otherwise, the oven will make a mess.
How to Store and Freeze
These mini pecan pies can be stored at room temperature in a sealed container for 1-3 days. Alternatively, you can refrigerate them, and they will last for 5-6 days.
You are welcome to freeze any pies you do not plan to eat. Store them in a freezer-friendly container or bag. Then freeze for 2-3 months. Thaw on the counter or in the fridge overnight.
Recipe FAQs
You are welcome to make the pies 1-2 days in advance or make and freeze them for up to a month before you want to serve them.
I like to place a large cookie sheet under the cupcake pan to catch any drips if I overfill the tin. This will help prevent a mess in your oven.
You are welcome to use walnuts, almonds, or a mix of your favorite nuts for this pecan pie recipe. Feel free to change the nuts to your preferred nut or nut blend.
Allow your mini pies to cool, and then use a knife or spatula to run around the edge of the cup. Then lightly lift and it should pop up the pie.
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Mini Pecan Pies
Ingredients
- 16 3- inch store-bought mini pie crusts I used 3 Pillsbury mini pie crust dough packages but you can cut out 3 inch circles from store-bought or homemade pie crusts
- ⅓ cup light corn syrup
- ¼ cup pure maple syrup
- ¼ cup butter melted
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅔ cup light brown sugar packed
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F.
- Place each 3 inch round mini pie crusts in the a cup of the cupcake pan, being sure that it’s even around the edges and that the sides are about halfway up inside the cup.
- In a large bowl, add the corn syrup, maple syrup, melted butter, eggs, vanilla extract, ground cinnamon, and salt. Whisk together until well combined and smooth.
- Add in the pecans and brown sugar. Stir with a spatula until combined.
- Fill each pie crust with 1½ tablespoons of filling. Be careful not to overfill, as the filling will expand while baking.
- Sprinkle extra brown sugar or pecans on top, if you would like.
- Place in the preheated oven and bake for about 20-25 minutes, or until the filling is set and the tops are golden brown. You can do a quick toothpick test in the center of a pie – if it comes out mostly clean, the pies are ready.
- Once baked, remove the mini pecan pies from the oven and allow them to cool in the cupcake pan on a wire rack. They may seem slightly jiggly when you first take them out, but they will firm up as they cool.
- Once they’re cooled to room temperature, you can carefully remove them from the cupcake pan.
- Enjoy your delicious homemade mini pecan pies with the delightful flavors of maple and cinnamon!
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
*spraying not spraining
Do you think spraining the tins will help make it easier to remove the pies from the cupcake pan?
Yes!