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Mini Pecan Pies Recipe


    For the Pie Crust:

    • 1 1/4 cups all-purpose flour
    • 1/2 cup unsalted butter, cold and cubed
    • 1/4 teaspoon salt
    • 2-3 tablespoons ice water

    For the Pecan Filling:

    • 1 cup chopped pecans
    • 2/3 cup light corn syrup
    • 1/2 cup packed brown sugar
    • 1/4 cup unsalted butter, melted
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt


    Preheat your oven to 350°F (175°C).

    Prepare the Pie Crust:

    a. In a food processor, combine the flour and salt.

    b. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

    c. Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together.

    d. Turn the dough out onto a lightly floured surface and knead it a few times. Form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

    Roll Out the Pie Crust:

    a. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.

    b. Using a round cookie cutter or a glass, cut out circles slightly larger than the wells of your mini muffin tin.

    c. Press each circle into the wells, forming mini pie crusts.

    Prepare the Pecan Filling:

    a. In a bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until well combined. b. Stir in the chopped pecans.

    Fill the Mini Pie Crusts:

    a. Spoon the pecan filling into each mini pie crust, filling them about 2/3 full.


    a. Bake in the preheated oven for 20-25 minutes or until the filling is set, and the crust is golden brown.

    Cool and Serve:

    a. Allow the mini pecan pies to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.


    Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

    These mini pecan pies are perfect for parties, gatherings, or as a delicious treat for any occasion. Enjoy!

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