These Mini Pecan Pies are bite-sized bursts of Southern charm, combining a flaky, buttery crust with a rich, gooey filling. Each tiny pie is packed with toasted pecans and a hint of caramel sweetness, creating a perfect balance of textures and flavors. Whether you’re hosting a holiday gathering or simply treating yourself, these little delights are sure to impress. With just 18 minutes in the oven, they’re surprisingly quick to bake, though the dough’s chilling time ensures a melt-in-your-mouth crust.
Making 24 mini pies means there’s plenty to share—or savor all to yourself. The aroma of warm pecans and brown sugar will fill your kitchen, promising a cozy, indulgent experience. These pies are not only delicious but also beautifully portable, making them ideal for potlucks or gift-giving. In just under three hours, you’ll have a batch of irresistible treats that feel both nostalgic and fresh. Perfect for any occasion, they’re a guaranteed crowd-pleaser that’s as fun to make as they are to eat.
Ingredients for Mini Pecan Pies
- 1 unbaked pie crust (store-bought or homemade all-butter pie crust)
- 3 Tablespoons (43g) unsalted butter
- 1/2 cup (100g) packed dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3/4 cup (100g) chopped pecans
- Coarse sea salt or flaky sea salt (for sprinkling)
Step-by-Step Instructions
- Prepare the pie crust: Make the pie dough the night before and chill it in the refrigerator for at least 2 hours.
- Shape the mini crusts: Roll the dough into a 12-inch circle on a floured surface. Use a 2.75-inch (7cm) cookie cutter to cut rounds. Re-roll scraps as needed to get about 24 rounds.
- Prepare the pan: Grease a 24-count mini muffin pan with nonstick spray. Press each dough round into the pan, flattening the bottom and pressing up the sides. Refrigerate the pan for 5–10 minutes while the oven preheats.
- Preheat the oven: Set the oven to 325°F (163°C). Pre-bake the crusts for 7 minutes, then increase the oven temperature to 350°F (177°C).
- Make the filling: Melt the butter and let it cool slightly. In a medium bowl, whisk together the brown sugar, egg, vanilla, nutmeg, and cinnamon. Stir in the melted butter, then fold in the pecans.
- Fill the crusts: Spoon 1–2 teaspoons of filling into each warm crust. Sprinkle lightly with coarse salt.
- Bake: Bake the mini pies for 16–18 minutes, or until the crust begins to brown slightly. Avoid over-baking.
- Cool and serve: Let the pies cool completely in the pan before removing. Use a spoon to gently lift them out. Serve with whipped cream if desired.
- Store leftovers: Keep covered at room temperature or in the refrigerator for up to 3 days.
Time-Saving Tips for Mini Pecan Pies
If you’re short on time, consider using store-bought pie dough instead of making it from scratch. It’s a great shortcut that still yields delicious results. To speed up the chilling process, place your pie dough in the freezer for 30 minutes instead of refrigerating it for 2 hours. Additionally, you can prepare the filling while the dough is chilling to maximize efficiency.
Serving Suggestions to Elevate Your Mini Pies
These mini pecan pies are delightful on their own, but you can take them to the next level with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a festive touch, drizzle with caramel sauce or sprinkle with powdered sugar. They’re perfect for holiday gatherings, brunches, or as a sweet treat with your afternoon coffee.
Storage and Reheating Tips
Store leftover mini pecan pies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, place them in a 300°F (150°C) oven for 5–7 minutes to restore their crispiness. Avoid microwaving, as it can make the crust soggy.
Recipe Variations to Try
Experiment with different nuts like walnuts or almonds for a unique twist. You can also add a splash of bourbon or rum to the filling for a boozy kick. For a chocolatey version, mix in 1/4 cup of mini chocolate chips with the pecans. These variations are sure to impress your guests!
Equipment Guidance for Perfect Mini Pies
A 24-count mini muffin pan is essential for this recipe. If you don’t have a 2.75-inch (7cm) cookie cutter, use the rim of a glass or a small jar lid to cut the dough rounds. A nonstick spray ensures the pies release easily, and a small spoon or offset spatula helps when filling the crusts neatly.
Mini Pecan Pies Recipe
Ingredients
unbaked pie crust (what I used) or all butter pie crust
- 1 unbaked pie crust (what I used) or all butter pie crust
Filling
- 3 Tablespoons unsalted butter 43g
- 1/2 cup packed dark brown sugar 100g
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3/4 cup chopped pecans 100g
- coarse sea salt or flaky sea salt for sprinkling
Instructions
- Pie crust: I like to make sure my pie dough is prepared before I begin the mini pies. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
- Shape the mini crusts: Place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together if needed. From the circle, cut rounds using a 2.75-inch (7cm) cookie cutter. You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds.
- Grease a 24-count mini muffin pan. Nonstick spray is best. Place the dough rounds into greased muffin pan. Press the dough flat into the bottom of the crevice and up the sides. Refrigerate pan for 5–10 minutes as the oven preheats, which helps the mini crusts set their shape.
- Preheat oven to 325°F (163°C). Once the dough has briefly chilled, pre-bake the crusts for 7 minutes. This allows the bottom of the crust to be properly baked and not become soggy from the liquidy pecan filling. Turn the oven up to 350°F (177°C).
- For the filling: Prepare the filling by melting the butter in a small bowl in the microwave or use the stove. Allow to slightly cool for a few minutes. Whisk the brown sugar, egg, vanilla, nutmeg, and cinnamon together in a medium bowl. Whisk in the melted butter, then the pecans.
- Spoon 1–2 teaspoons of the filling into each warm crust. Top with coarse salt.
- Bake the filled mini pies for 16–18 minutes. Be careful not to over-bake. Once you see the crust begin to slightly brown, the mini pies are done.
- Allow the mini pies to cool completely in the pan before serving. (A spoon helps get them out easily.) For serving, top with a dollop of whipped cream if desired.
- Leftovers are great for up to 3 days; store covered at room temperature or in the refrigerator.