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Mini Pecan Pies are the perfect bite size pie recipe! This is the same classic pecan pie recipe you love but made in a mini muffin pan. Crunch crust, gooey filling and loads of pecans – a holiday favorite.
Pecan Pie is THE dessert we love to make for Thanksgiving. My mom’s pecan pie recipe, one we’ve been making my whole life, came from the side of the Corn Syrup bottle. We look forward to her pie every year!
There’s nothing like biting into a gooey sweet pecan pie and remembering every Thanksgiving and Christmas celebration from years past. And pecan pie isn’t just for the holidays; my daughter loves it so much it’s been her birthday cake for the last several years.
I’ve turned my easy pecan pie recipe into MINI pecan pies in TWO sizes using a mini muffin pan and a regular size muffin pan!
How to make Mini Pecan Pies
- You can use my homemade all-butter pie crust or a refrigerated pack of two.
- Decide if you want small pies (regular size muffin pan) or mini pies (mini muffin pans). Use a cookie cutter or glass to cut your pie crusts. Mini muffin pan pies: about 2-inches diameter (about 24-28) Cupcake pan pies: about 3-inches in diameter (about 12-14)
- You just need all the regular pecan pie ingredients: granulated sugar, corn syrup (light OR dark), eggs, melted unsalted butter, vanilla, and pecans.
- Because we’re making mini pies, it’s best to chop the pecans small so they fit in the pies.
Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.
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Dorothy’s Expert Tips
- Spray your measuring cup with nonstick cooking spray before measuring out your Karo and the corn syrup will pour right out!
- When I make traditional pecan pie, I leave the pecan halves whole. But when you’re making a mini pie, you want them chopped because the surface area of the top of the pies are so small.
- Grease the pans with nonstick cooking spray that has flour in it OR grease the pans with butter or shortening.
- Don’t overfill the pies to avoid sticking.
- Cool pies COMPLETELY before removing from the pan.
Mini Pecan Pies Recipe
Recipe Video
Ingredients
- 2 pie crusts from scratch or a pack of two
- ⅔ cup (158 ml) Light OR Dark Corn Syrup
- 2 large eggs
- ⅔ cup (134g) granulated sugar
- 1 tablespoon (14g) melted butter
- ½ teaspoon vanilla extract
- 1 cup (120g) chopped pecans
Instructions
- Preheat oven to 350°F. Spray a mini muffin pans or cupcake tins with flour nonstick cooking spray or grease and flour them.
- Working with one pie crust at a time, unroll each crust. Use a large round cookie cutter (about 2-inches diameter for mini pies and 3-inches for cupcake sized) to cut circles of pie dough, rerolling as needed.
- Press each circle in the bottom of the prepared muffin pan.
- Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Spoon a bit of filling into each pie crust. Be careful not to overfill them.
- Baking time: Mini pies 20-25 minutes, Cupcake sized pies 25-30 minutes.
- As soon as they come out of the oven, check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the pan. The filling will harden as it cools making it hard to remove the pies from the pan. Cool completely before removing from the pan, use a butter knife to help loosen each pie.
Recipe Notes
Recipe Nutrition
Step by Step Instructions
- For mini pies, you need two pie crusts. I usually use a refrigerated pack of two from the grocery store, but you can make a double recipe of my all butter pie crust if you want mini pecan pies from scratch. Unroll the pie crusts and use a round cookie cutter to cut circles of dough. You can also use a glass or mason jar lid, or anything that’s the correct size.
- Pecan Pie is the easiest pie to make – ever! All you do is whisk all your ingredients together in a large bowl. Simply whisk together the ingredients, then prepare the pecans.
- Give the pecans a rough chop before adding them to the filling mixture.
- You simply press each pie crust round in the muffin or cupcake tin, then fill with a bit of filling (about 1 tablespoon for mini muffin size or 2 tablespoons for cupcake size).
- Then you bake and cool the pies before removing from the pan.
FAQ
Mini pecan pies in mini muffin pans take 20-25 minutes to bake, in regular muffin pans they’ll take about 25-30 minutes.
Make sure to spray you pans with nonstick baking spray (the kind with flour in it). Let them cool completely before removing and they should pop right out when loosened gently with a butter knife.
Freeze pies in a single layer in an airtight container or bag, for up to 3 months.
Both work interchangeably. Dark Karo will give a deeper, richer taste but either one will work.
As long as you follow the recipe and bake them long enough they shouldn’t be runny in the center. If you’re making a regular size or deep dish pie and you’re having trouble with a soupy center, try adding 1 tablespoon cornstarch the next time you bake it. The cornstarch will help smooth out the filling.
No words….
Very good family love
Hi, I do not use corn syrup, so can I use your brown sugar pecan pie filling to make these and for all your other pecan pie recipes? Or can I use maple syrup, golden syrup or cane syrup? Thanks
Really delicious! I don’t care for pecan pie, but my husband loves it so I made these for him today. These may have converted me into a pecan pie fan because they are so tasty! Husband loved them as well!
Hello! These look to die for!!!
I would like to use the mini-crust concept for little French silk pies for Thanksgiving! Is that possible? If so, how would you blind-bake them?
I might do another kind of pie in them, like cranberry. Most in my family don’t like pecan pie, unfortunately!
For mini pies that you’ll fill later you can do them one of two ways: press them in, chill the pan, then poke the bottoms and sides of each with a fork. OR you can bake them on an inverted pan – see this post: https://www.crazyforcrust.com/almond-joy-mini-pies/
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