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Close up shot of mini pecan pies stacked on top of eachother on cutting board
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5 from 11 votes

Mini Pecan Pies Recipe

Learn how to make Mini Pecan Pies in a muffin tin! This is an easy recipe that's perfect for the holidays. Make bite sized pecan pies in a mini muffin pan or a cupcake pan. This is the classic Karo Syrup recipe!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 28 mini pies
Calories: 132kcal
Author: Dorothy Kern
Cost: $5-8


  • 2 pie crusts from scratch or a pack of two
  • cup (158 ml) Karo® Light OR Dark Corn Syrup
  • 2 large eggs
  • cup (134g) granulated sugar
  • 1 tablespoon (14g) melted butter
  • ½ teaspoon vanilla extract
  • 1 cup (120g) chopped pecans


  • 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.



Serving: 1serving | Calories: 132kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 71mg | Potassium: 36mg | Fiber: 1g | Sugar: 11g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg