Mini Pecan Pies

Do you love pecan pies, but you’d rather something bite-size? Then I have the perfect recipe for you, these Mini Pecan Pies. Full of that gorgeous nutty flavor, and sweetened with honey rather than syrup, this easy bake is super satisfying. It’s perfect for so many occasions like enjoying with your morning coffee, a great snack for commuting, or as a lovely bake to share with guests. 

Tis the season for Pecan pie, for Honeynut Squash, Butternut Squash Casserole and this one of a kind, crowd pleasing Turkey Breast Recipe On the Stove. If you love making food or gathering around food this season, I have the perfect Mini Pecan Pies for you to make–and they’re super cute if you add a lollipop stick! 

I love everything in mini, it just makes baking a dream! Mini Cheesecakes are the most requested recipe I get from friends, Mini Cherry Pie are a breeze to make, Easy Mini Black Forest Cupcakes , Mini Pavlova and more! There’s something about less baking time, easier prep and perfectly portioned desserts that’s unbeatable!

Mini Pecan Pies Recipe 

We love these Mini Pecan Pies because:

• They’re a really easy and delicious take on a traditional pecan pie recipe.
• You need the exact same ingredients as a pecan pie.
• The ingredients are actually quite basic and simple.
• Our pecan pie recipe is always made using honey. We try to avoid corn syrup and frankly, honey tastes much better!
• These Easy Candy Apples (with video) show you exactly how you can make amazing candy apples without the corn syrup too!
• You can use Maple Syrup too, which will offer you a different flavor yet similar texture.
• We use this fool proof and seriously FLAKEY Pie Dough, thanks to a special trick. The post has step by step details, tips, video and how you can make PERFECT Pie Dough the very first time! You can however, use store-bought if it’s your preference, but I urge you to try the homemade one!  
• Try this recipe for  Mini Cherry Pie which uses the same crust and look how flakey it is!!
• These mini pecan pies were a hit a few years ago on Instagram when I made them using a lollipop stick for a fun serving idea–so I’m including this optional step for you below. 
• We made these Lollipop Savory Hand Pies With Strawberries for a fun appetizer and OMG they were a HIT too! 

Ingredients for Mini Pecan Pies

• The Pie Dough which is super flakey and easy to make thanks to a special trick!

• Pecans : The nutty star of the recipe! Use whole, or chopped or a combo. I love placing whole pecans in a the bowl of a mortar and pestle. I coarsely crush the pecans to have some coarse and others left whole.
• Honey: Adds sweetness and flavor, but the thick honey texture is also crucial to the filling.
• Brown sugar: For sweetness and a nice hint or taste of caramel.
• Egg : Eggs bind the filling
• Butter: Creates a luscious smooth texture with a rich taste like no other!
• Vanilla : who can beat the flavor of vanilla when baking?
• Salt: You’ll be surprised how much salt really brings out the sweetness and flavor to anything you make!

You will also need a muffin tin to bake your mini pecan pies in and a 3-inch cookie cutter. 

How to make Mini Pecan Pies

Pulling this recipe together is really straightforward and easy. Altogether it shouldn’t take you longer than about 25 minutes to 30 minutes to prepare and bake. 

Once you have made my flakey pie dough, you will need to roll it out to about ⅓ rd or ¼ of an inch thick. Then using your 3-inch cookie cutter, cut pastry rounds from it. 

Next, using a knob of butter, you need to grease your muffin tray before pressing your pastry rounds into the muffin spaces. 

Before adding your filling, you’ll need to pre-bake your pie crust for 12 minutes until they’re fully cooked, but not necessarily golden.

While your pie crust is baking, you’ll have time to prepare the filling. 

Pecan Pie Filling

To make the pecan pie filling, you need to melt the butter in a small pan along with the honey and sugar.

Quickly add the egg and then whisk quickly as the mixture will be hot (not boiling and not enough to cook the egg if you’re whisking it in continuously)

Then add the pecans ( I generally crush them with a pestle and mortar before using as it’s a mini pie), and mix together until properly combined and mixed through.

Once the pastry had been prebaked and is cooked, then fully cooled to room temperature, divide your filling between each mini tart and place them back into the oven to bake until the filling is set.

I generally take my prebaked pie crusts out of the muffin pan and bake them on a baking sheet. This stops any sticking a difficulty in getting them out at the end. 

Once the filling is set, take them out of the oven and cool completely to room temperature before removing them. 

Pecan Pie Pops 

These mini pecan pies are super tasty, but to make them a little more fun you can make them into pecan pie lollipops. 

It’s really simple to make them. Once you have cooked the tart bases, you can place wooden skewers through the sides of the pastry and these will act as the lollipop sticks once the filling has set. 

These have been super popular and are great for parties, weddings, and other functions. And it’s not just pecan pops you can have, you can do this with any kind of mini tart or pie, for example, mini pumpkin pies. 

Making them into pecan pops is also great if you are baking with kids. It makes the recipe more appealing and fun for children and they can share them as a fun treat with their friends. 

Mini pecan pie baking tips

1. Use homemade when possible–this Pie Dough has a secret tip to make your pie easy, simple and flakey!
2. When making the filling and melting the butter with the sugar, make sure to stir the sugar in so it fully dissolves and the filling isn’t gritty. 
3. Adding the egg requires lots of whisking so that it doesn’t cook in the hot sugar butter mixture.
4. Pre bake your crusts first in a muffin pan, this prevents a soggy pecan pie. 
5. Once the crusts have baked, place them on a baking sheet with the filling to bake again, this trick is to avoid any struggles removing the mini pecan pies from the muffin pan if the filling sticks! Believe me–we tried!
6. The lollipop trick is super cute and I can’t urge you to try it!
7. Don’t overfill your tarts and leave a small gap at the top. The filling will rise during baking so it will fill up–don’t worry! 
8. For nice flakey pie crusts don’t overwork your pastry when making and rolling it out.  
9. Allow your pies to fully cool before eating them–remember the filling is still hot!  

Storing your mini pecan pies

You can keep your pecan pies out for a couple of days. If you want them to last longer, keep them in the fridge for up to 4-5 days and up to three months if you freeze them. 

Easy Dessert Recipes

1. Brownie In A Mug this viral recipe is one you MUST make–2 minutes is all it takes!
2. Apple Crumble –Made in individual servings!
3. Mini Cherry Pie
4. Panna Cotta
5. Orange Carrot Cake –Also made into smaller sizes!
6. Chocolate Pudding Cake
7. Creamy Homemade Caramel Pudding
8. Easy Whole Apricot or Peach Pie
9. Lemon Pudding Cakes
10. Homemade Ice Cream Pops
11. Mini Cheesecakes

5 from 10 votes

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Mini Pecan Pies

Do you love pecan pies, but you’d rather something bite-size? Then I have the perfect recipe for you, these Mini Pecan Pies. Full of that gorgeous nutty flavor, and sweetened with honey rather than syrup, this pecan pie recipe is super satisfying. It’s perfect for so many occasions like enjoying with your morning coffee, a great snack for commuting, or as a lovely bake to share with guests. 

Course Dessert, holidays, pie, pies, starter

Cuisine American

Keyword how to make pecan pie, mini pecan pies, Pecan pie, pecan pie crust, pecan pie filling, Pecan pies

Prep Time 12 minutes

Cook Time 30 minutes

Servings 12 pies

Calories 218 kcal

Author Mahy

Ingredients

Pie Crust

• 1 homemade pie crust https://www.twopurplefigs.com/easy-flakey-pie-dough/

Pecan Pie filling

• 1/4 cup butter room temperature , unsalted
• 1/2 cup light brown sugar
• 1/4 cup honey
• 1 egg
• 1 teaspoon vanilla
• pinch salt
• 1 cup Pecans very coarsely chopped

Instructions

1. Prepare the Pie Dough. This recipe will forever change the way you make pie dough as it is NO FAIL and simple thanks to a secret tip!

2. Roll the pie dough into 1/8 inch thick and use a 3 inch round cutter to cut rounds of the dough.

3. Place One round of pie dough into the cavity of a standard size muffin pan that has been buttered or sprayed.

4. Repeat with the remaining pie crusts until you have 12 pie crusts at in a muffin pan. Chill the muffin pan in the fridge while the oven preheats.

5. Preheat the oven to 375 degrees. Bake the pecan pie crust for 12-14 minutes until firm but not golden or cooked all the way through.

6. Make the filling while the crusts are pre-baking in the oven.

7. In a 4 quart sauce pan over medium heat, add the sugar, butter and honey. Cook until it melts but not boils.

8. As soon as the mixture has become smooth and sugar has dissolved into the butter and honey, add in the egg while whisking continuously.

9. Take the mixture off the heat and add in the vanilla, salt and pecans. At that point the pecan pie filling is ready.

10. When the crusts are out of the oven, make sure you wait for 10 minutes so they cool down, then remove them from the muffin pan and onto a parchment lined baking sheet. This will prevent the filling from sticking to the sides of the muffin pan. It's best to bake them on a baking sheet with the filling.

11. Divide the pecan pie filling among the pie crusts.

12. To make the lollipop pies--place a lollipop stick as shown in the image: across the crust from one side only.

13. Bake the pecan pies for another 15 minutes until the filling has set.

14. ENJOY!

Recipe Video

Recipe Notes

Mini pecan pie baking tips

1. Use homemade when possible--this Pie Dough has a secret tip to make your pie easy, simple and flakey!
2. When making the filling and melting the butter with the sugar, make sure to stir the sugar in so it fully dissolves and the filling isn’t gritty. 
3. Adding the egg requires lots of whisking so that it doesn't cook in the hot sugar butter mixture.
4. Pre bake your crusts first in a muffin pan, this prevents a soggy pecan pie. 
5. Once the crusts have baked, place them on a baking sheet with the filling to bake again, this trick is to avoid any struggles removing the mini pecan pies from the muffin pan if the filling sticks! Believe me--we tried!
6. The lollipop trick is super cute and I can't urge you to try it!
7. Don't overfill your tarts and leave a small gap at the top. The filling will rise during baking so it will fill up--don't worry! 
8. For nice flakey pie crusts don't overwork your pastry when making and rolling it out.  
9. Allow your pies to fully cool before eating them--remember the filling is still hot!  

Storing your mini pecan pies

You can keep your pecan pies out for a couple of days. If you want them to last longer, keep them in the fridge for up to 4-5 days and up to three months if you freeze them. 

Nutrition Facts

Mini Pecan Pies

Amount Per Serving

Calories 218 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 24mg8%

Sodium 96mg4%

Potassium 70mg2%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 143IU3%

Vitamin C 0.1mg0%

Calcium 20mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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