These Mini Pecan Pies are like individual, perfectly portioned deep dish pecan pies! Use store-bought pie dough to save time. Loaded with pecans, cinnamon, vanilla, brown sugar, and corn syrup!
Let me be real with you. I’m not a HUGE pie fan. I don’t know, I just feel like there are better desserts out there. Anyone with me? H.O.W.E.V.E.R. I’m a HUGE fan of these mini pumpkin pies and today’s recipe for mini pecan pies.
It may be because mini desserts are better than full sized desserts, but I feel like it has more to do with my simply perfect fillings and filling to pie crust ratio. These are like little deep dish bites of joy.
I love these mini pies, because I absolutely HATE cutting pie. It’s messy and the slices never come out as even as I’d like them. Mini pies are baked in a muffin tin, so they’re evenly portioned already!
Plus, it makes sending home leftovers that much easier, because they’re already in a perfectly portable cup.
All this to say, these mini pecan pies are amazing and you should definitely make them for Thanksgiving, Friendsgiving, and everything in between. 😉
Pie crust is definitely an important element of pecan pie, but the real MVP is the pecan pie filling.
What is pecan pie filling made of?
It should be gooey, sweet, sticky, and loaded with crunchy nutty pecans.
You’ll find many different variations on pecan pie filling online, but my combination of brown sugar, corn syrup, vanilla, and cinnamon makes these mini pecan pies extra special.
- Pecans. You can’t have pecan pie without loads of pecans. Roughly chop them for amazing texture and crunch in every bite!
- Eggs help to bind the filling together. Use room temperature eggs so when it’s combined with the hot filling, they don’t turn to scrambled eggs.
- Salt. As with all my sweet recipes, salt helps to balance the sweetness and bring out all the flavors!
- Cinnamon may not be traditional, but it adds a warm cozy flavor and pairs beautifully with the pecans.
- Vanilla extract. Using vanilla extract in dessert recipes adds flavor, sweetness, and like the cinnamon, adds a warm cozy flavor.
- Cornstarch helps to thicken the pecan filling, without it, the filling would be runny.
- Brown sugar. Using dark brown sugar for more flavor.
- Light corn syrup. I’ve seen recipes without corn syrup, but I find that they don’t hold together as well. Corn syrup helps to bind the filling and add sweetness.
- Butter adds a great richness to the filling and you can’t beat the buttery flavor!
Less than 10 ingredients to a great pecan pie filling? Yes please!
How to make mini pecan pies:
Today, we’re using store bought pie dough, so after you make the filling, this mini pecan pie comes together in a snap!
- Cut the pie crust into 4.5 inch rounds. I use this cookie cutter to ensure that each pie cup is the same size.
- Place each round into a slot of a greased muffin tin.
- Spoon pecans into each cup, then place the filled muffin tin into the fridge.
- Whisk together eggs, salt, cinnamon, and vanilla. Set aside.
- Whisk water and cornstarch together in a medium saucepan, then stir in the sugar, corn syrup, and butter.
- Bring this mixture to a boil, stirring regularly.
- Whisk in a ladleful of the hot sugar mixture into the egg mixture. This tempers the eggs and keeps them from turning into scrambled eggs. I’d recommend watching the recipe video to see what this looks like.
- Whisk the egg mixture into the saucepan, then fill each pie cup with the mixture.
- Bake, cool, and enjoy!
The filling may seem daunting, because you need to temper the eggs, but I promise you, it’s much easier than it sounds.
How to Make Pecan Pie Without Corn Syrup
This question comes up a lot. I find that the best results come from using corn syrup. That being said, Sally from Sally’s Baking Addiction has a wonderful looking Maple Pecan Pie that uses maple syrup instead of corn syrup that looks delicious!
I would NOT recommend omitting or substituting the corn syrup for something else unless you’re following a recipe that has been specifically tested without it.
Should you refrigerate pecan pies after baking?
Yes, these pecan pies should be refrigerated after baking. After the pies are baked, you’ll remove them from the muffin tin, let them cool completely at room temperature, and then store them in a sealed airtight container in the fridge.
When you’re ready to serve, let the pies come back to room temperature for 15-30 minutes.
With proper storage, these pies should last for about a week.
How to tell when pecan pie is done
These mini pecan pies take about 30 minutes in the oven. You’ll know they’re done when the pie crust is golden and cooked through and the filling is fairly set aka no longer super loose.
Again, I’d recommend watching the video below for a visual.
Can pecan pie be made a day ahead?
Pecan pie can absolutely be made in advance. Let the cooked pies cool completely on a wire rack at room temperature, and then store them in a sealed airtight container in the fridge.
Set the pies out at room temperature about 15-30 minutes before you’re ready to serve them.
With proper storage, these pies should be good as fresh made a few days in advance. This is especially nice during the busy holiday season when time and oven space are extra precious!
Tips and Tricks to make the Best Mini Pecan Pies:
These pies are incredibly easy to make and these tips and tricks will make them even easier!
- Use store bought pie crust. Nobody will know the difference and it saves you tons of time.
- Work with room temperature eggs and butter. They combine easier into the rest of the filling ingredients.
- Use dark brown sugar instead of light brown sugar for more flavor.
- Temper the eggs by slowly whisking a ladleful of the hot sugar mixture into the whisked room temperature egg mixture. Slow and steady is definitely your friend here. Whisking in too much too quickly will cook the eggs.
- Once the filling has been made, transfer it from the saucepan to a 4 cup liquid measuring cup. This makes it MUCH easier to pour into the cups.
- Make these in advance! The holidays are busy, save time and oven space by making these before the day of your holiday gathering.
- Serve room temperature, cold, or even warm! Traditionally, pecan pie is served at room temperature – maybe with a dollop of cool whip, but I think these are also great warmed up in the microwave with a scoop of ice cream or even plain straight outta the fridge!
Other Pie Recipes You May Enjoy:
- Mini pumpkin pies
- Apple pie
- Air fryer hand pies
- Red wine chocolate pudding pie
- Pumpkin pie dip
- Pecan Pie Milkshakes – perfect for leftovers!
- Pie Crust Cookies – perfect for the leftover pie dough scraps!
What other pie recipes do you need? Show Me the Yummy!
Mini Pecan Pies
- 2 (14.1 oz) boxes refrigerated pie dough you’ll need 3 (9 inch) crusts*
- 2 cups very roughly chopped pecans
- 3 large eggs room temperature
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon cold water
- 1 tablespoon cornstarch
- 1 1/2 cups packed dark brown sugar
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter
- Cool whip or ice cream for serving
- Preheat oven to 350 degrees F and spray a standard (12 slot) non stick muffin tin with cooking spray. Set aside.
- Roll out pie crusts side by side on a clean surface.
- Use a 4.5 inch round cookie cutter to cut out 4 circles from each of the pie crusts (you’ll end up with 12 total rounds). Gently press one round into one muffin slot, then repeat with remaining 11 slots.
- Place approximately 2 tablespoons chopped pecans into the bottom of each pie crust cup. Set aside in the fridge until ready to use.
- In a bowl whisk together eggs, salt, cinnamon, and vanilla together until combined and the eggs are fully broken up. Set aside.
- Off the heat - in a medium saucepan, whisk together the water and cornstarch until the cornstarch is completely mixed into the water.
- Stir in the sugar, corn syrup, and butter.
- Turn the heat to medium, and bring to a boil, stirring regularly.
- Once the sugar mixture has been brought to a boil, turn off the heat, grab a ladleful and slowly whisk it into the egg mixture to temper it. Whisk in another ladleful. This will keep the eggs from scrambling.
- Whisk this mixture back into the sauce pan. Then transfer the mixture to a 4 cup liquid measuring cup for easy pouring.
- Fill each pie crust evenly with the mixture. You don’t want it to spill out the sides.
- Bake in preheated oven for 30 minutes, or until the filling is cooked and the pie crust is golden. Cool completely.
- Serve with cool whip and enjoy!
*Note: Nutritional information is estimated and varies based on products used.