These mini pecan pies pack Southern charm into every buttery, caramelized bite—like something straight from a backroad bakery in Mobile, Alabama. They’re bite-sized wonders, making them ideal for potlucks, parties, or those “just one more” dessert moments.
Classic pecan pie technique meets modern convenience here, with toasted nuts for depth and a flaky crust that holds firm without crumbling. Think of it as the French tartelette’s cozy Southern cousin—with less fuss and more soul.
They’re simple enough for a weekday bake yet elegant enough for a holiday spread. Pair them with a rich espresso or a scoop of bourbon vanilla ice cream, and you’ve got a global-meets-local dessert masterpiece.
What Makes This Recipe Special?
- I started making these for my sister’s baby shower, and now they’re a family must-have at every celebration—they’re that kind of universally loved dessert.
- Their small size makes portion control easier, which helped me stay mindful of sugar without giving up dessert entirely.
- I’ve experimented with adding dark chocolate chips or a splash of maple syrup—highly recommend if you love playing with flavor layers.
- These store beautifully in the fridge, so I always keep a batch ready for sweet cravings or surprise guests.
- They taste like your favorite pie shop met your grandma’s kitchen—rich, nutty, and perfectly gooey in the center.
Mini Pecan Pies Recipes
Sweet, nutty, and buttery, these mini pecan pies are a bite-sized twist on a classic dessert. With a gooey filling and a golden crust, they’re perfect for parties, holiday trays, or just when you crave a cozy treat in a compact package.
Equipment
- Oven
- Food processor
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Baking sheet
- Mini pie shells or tart pans
- Cooling rack
Ingredients
- 3 large eggs, beaten
- 18 ready-to-bake pie shells
- 1 tsp vanilla extract
- 1½ cups pecan halves
- 2 tbsp butter, melted
- cup light corn syrup
- ¼ tsp salt
- ½ cup dark corn syrup
- 1 cup white sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Add the pecans to a food processor and pulse a few times until they're coarsely chopped.
- In a mixing bowl, combine the sugar, eggs, light and dark corn syrups, melted butter, vanilla extract, and salt, stirring until smooth.
- Gently fold in the chopped pecans.
- Spoon about 1/4 cup of the pecan mixture into each mini pie shell, then arrange them on a baking sheet.
- Bake for 25 to 30 minutes, or until the tops are slightly browned.
- Serve warm or allow them to cool before storing in airtight containers.
Notes
- Toasting the pecans before pulsing can enhance their flavor and aroma.
- A splash of bourbon or maple syrup can add depth to the filling.
- Use a spoon with a spout or a small measuring cup for cleaner pouring into shells.
| Nutrition | Value |
| Calories | 319kcal |
| Carbohydrates | 45g |
| Fibre | 1g |
| Fat | 15g |
| Protein | 3g |
| Cholesterol | 35g |
Variations To Help You Customize This Dish!
- Chocolate Chip Mini Pecan Pies – Stir in 1/4 cup mini chocolate chips for a rich, melty twist.
- Maple Pecan Pies – Swap corn syrup with pure maple syrup for a naturally sweet, earthy flavor.
- Bourbon Pecan Pies – Add 1 to 2 tablespoons of bourbon to the filling for a warm, spirited depth.
- Coconut-Pecan Pies – Mix in 1/4 cup shredded coconut for added texture and a tropical vibe.
- Spiced Pecan Pies – Sprinkle in cinnamon, nutmeg, or a pinch of clove for cozy, holiday spice.
