These Mini Pecan Pies have a flaky homemade pie crust and a classic pecan pie filling. These bite-sized pies are a great addition to any dessert table or a perfect dessert all on their own!

Two mini pecan pies stacked on top of each other. The top one has a bite out of it.

Pecan pie is a staple at most holiday gatherings, at least here in the south! I usually find it hard to finish a full slice because it tends to be overly sweet. These Mini Pecan Pies cut out a lot of that sweetness, partly because there is a much higher crust to filling ratio. Meaning, you get a lot more buttery crust and less sugary filling, making a perfect little bite-sized dessert!

Looking down on a pie dish full of mini pies

Ingredients for Mini Pecan Pies:

Ingredients for Homemade Pie Crust:

  • All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
  • Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
  • Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
  • Water. This will bring the homemade pie crust together.

Ingredients for Pecan Pie Filling.

  • Light Corn Syrup. This will sweeten and thicken the filling.
  • Light Brown Sugar. This will sweet the filling.
  • Egg. It will be easier to incorporate the eggs into the batter if they are at room temperature.
  • Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
  • Pecans. I recommend using chopped pecans.
All of the ingredients needed for this recipe

How to Make Mini Pecan Pies:

Homemade Pie Crust

STEP 1: In a medium bowl combine the flour and salt.

STEP 2: Add the cold butter. Using clean hands work it into the flour until the texture is like breadcrumbs. There can be a few large chunks left.

STEP 3: Slowly drizzle the cold water a little at a time, working it into the dough. When the dough begins to clump together stop adding water.

The homemade pie dough in a bowl

STEP 4: Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated. Be sure not to knead the dough or you will have a tough pie crust.

STEP 5: Form the dough into a disc shape and cover. Chill for at least 2 hours.

STEP 6: Preheat the oven to 350 degrees (F).

STEP 7: Place the dough on a clean and floured surface and begin to roll it out. The dough should be about 1/8 inch thick.

STEP 8: Use a small circle cutter or a clean cup about 2 inches in diameter. Press the dough rounds into a mini muffin pan.

STEP 9: Place the pan in the fridge while you make the filling.

Pecan Pie Filling

STEP 1: In a medium bowl combine the corn syrup, brown sugar, melted butter, egg, and vanilla. Mix until fully combined.

STEP 2: Add the chopped pecans and mix.

The pie filling in a bowl

STEP 3: Remove the pie dough from the fridge and fill each pie dough shell with about 1 tablespoon of filling.

The mini pies before being baked

STEP 4: Bake for 20 minutes or until the filling is set. Remove from oven and allow to cool completely before removing from pan.

STEP 5: Repeat with remaining dough and filling.

Three mini pies on a pie server

More Mini Pie Recipes

Two mini pecan pies stacked on top of each other. The top one has a bite out of it.

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Looking down on a pie tin filled with mini pies

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Originally posted November 2019.

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5 from 2 votes

Mini Pecan Pies

These Mini Pecan Pies have a flaky homemade pie crust and a classic pecan pie filling.
Prep Time20 mins
Cook Time20 mins
Resting Time2 hrs
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: bite sized, bite sized pie, mini pecan pie, mini pie, pecan, pecan pie, Pie, pie crust, pie dough
Servings: 24 mini pies
Calories: 166kcal

Ingredients

For Pie Dough:

  • 1 1/4 cup (158 grams) all-purpose flour
  • 1/2 teaspoons salt
  • 9 tablespoons (126 grams) unsalted butter chilled and cubed
  • 1/4 cup ice water

For Pecan Pie Filling:

  • 1/3 cup (104 grams) light corn syrup
  • 1/4 cup plus 1 tablespoon (66 grams) light brown sugar
  • 1 1/2 tablespoons (21 grams) unsalted butter melted
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (57 grams) pecans chopped

Instructions

For Pie Dough:

  • In a medium bowl combine the flour and salt.
  • Add the cold butter. Using clean hands work it into the flour until it is a coarse texture with a few larger chunks.
  • Slowly drizzle the cold water in a little bit at a time, working it into the dough. When the dough begins to clump together stop adding water.
  • Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
  • Form the dough into a disc shape and cover. Chill for at least 2 hours.
  • Preheat oven to 350 degrees (F).
  • Place the dough on a clean and floured surface and begin to roll it out. The dough should be about 1/8 of an inch thick.
  • Use a small circle cutter about 2 inches in diameter. Press the dough rounds into a mini cupcake pan or into the bottom of a regular cupcake pan.
  • Place in the fridge while you make the filling.

For Filling:

  • In a medium bowl, combine the corn syrup, brown sugar, melted butter, egg, and vanilla. Mix until fully combined.
  • Add the chopped pecans and mix.
  • Remove the pie dough from the fridge. Scoop about 1 tablespoon of pecan pie filling into each prepared pie shell.
  • Bake for 20 minutes or until the filling is set. Remove from oven and allow to cool completely before removing from pan.
  • Repeat with remaining dough and filling.

Nutrition

Serving: 1mini pecan pie | Calories: 166kcal | Carbohydrates: 12.5g | Protein: 2.5g | Fat: 12.7g | Saturated Fat: 3.5g | Cholesterol: 18mg | Sodium: 55mg | Potassium: 58mg | Fiber: 1.4g | Sugar: 4.1g | Calcium: 10mg | Iron: 1mg
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