Mini Pecan Pies

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 becuase 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!

Mini Pecan Pie BLOG (2 of 3)

What ingredients do I need?

  • All-purpose flour
  • Salt
  • Unsalted butter
  • Water
  • Light corn syrup
  • Light brown sugar
  • Egg
  • Vanilla extract
  • Pecans
Mini Pecan Pie BLOG (1 of 7)

Ready to make some Mini Pecan Pies?

Pie Dough

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 in a little at a time, working it into the dough. When the dough begins to clump together stop adding water.

Mini Pecan Pie BLOG (2 of 7)

Step 4: Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.

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 about 2 inches in diameter. Press the dough rounds into a mini muffin pan (I used this one) or into the bottom of a regular 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.

Mini Pecan Pie BLOG (3 of 7)

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

Mini Pecan Pie BLOG (4 of 7)

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.

Mini Pecan Pie BLOG (1 of 3)

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Print Recipe
5 from 1 vote

Mini Pecan Pies

Flaky and buttery pie crust filled with a sweet pecan pie filling. The perfect bite-sized dessert!
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: 216kcal
Cost: $10

Equipment

  • Mini muffin tin

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 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: 216kcal | Carbohydrates: 13.5g | Protein: 2.8g | Fat: 17.8g | Saturated Fat: 4.5g | Cholesterol: 20mg | Sodium: 90mg | Potassium: 87mg | Fiber: 2.1g | Sugar: 4.5g | Calcium: 18mg | Iron: 1mg

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