Delicious Mini Pecan Pies

These bite-sized pecan treats are ideal for sharing at get-togethers or enjoying with your afternoon coffee when you want something nutty and sweet without any hassle. I'm crazy about how quickly they come together using basic items I typically keep in my cupboard, and their small size means everyone gets just the right amount in each mouthful.

These tiny pies became my go-to weekend baking project after my niece needed something cute to bring to her school event. Since then, I find myself whipping them up for all our family meet-ups because they disappear in no time.

Round Up Your Ingredients

• All purpose flour: gives the crust its framework. Pick a quality brand for the best results
• Brown sugar: adds depth and keeps things moist inside. I prefer the darker kind for extra richness
• Cold butter: makes for that crumbly, flaky crust so use it straight from the fridge and work fast
• Large eggs: hold everything together and create that classic custardy pecan pie center
• Dark corn syrup: delivers sweetness and that perfect sticky texture in the filling. Go for a good brand without weird aftertastes
• Granulated sugar: works with the brown sugar for just the right level of sweetness
• Vanilla extract: ties all flavors together with its warmth. Stick with pure extract for the best flavor
• Salt: makes every other flavor pop so don't skip it
• Chopped pecan: the main attraction with their buttery crunch. Fresh pecan halves work better and toast up nicely while baking

How to Make It

Get the Baking Tin Ready:

Spray two 12-cup muffin pans lightly with cooking spray so your pies come out clean after baking. Be sure to coat each cup fully to avoid sticking

Whip Up the Crust:

In a big bowl sift flour and brown sugar together. Drop in cold butter chunks. Use your fingers or a dough cutter to mix until it looks like rough crumbs. Push mixture into each muffin cup creating a flat bottom and sides

Combine the Filling:

Break eggs into a fresh bowl and beat until just mixed. Add dark corn syrup granulated sugar vanilla and salt. Stir until totally smooth with no egg streaks left

Mix in the Pecans:

Fold the chopped pecan into your filling mix. Make sure all nuts get covered

Fill and Bake:

Pour your pecan mix into each crust filling them about three-quarters full to stop any overflow. Set the muffin pans on a baking sheet for easier handling and bake at 350 degrees for 30 to 45 minutes. They're done when the filling feels firm but jiggles slightly in the middle. Let cool for at least 15 minutes before carefully taking them out

Pecans are the best part of this sweet treat and they're special in my kitchen since my grandpa used to collect bags full every autumn. I can still picture us cracking pecan shells together on cool evenings and these little pies always bring back those memories.

Flavor Boosters

Keep any extras in a sealed container at room temp for a couple days or in the fridge for up to a week. For longer keeping wrap each pie tightly and stick them in the freezer for up to three months. When you want one let it thaw at room temperature or warm it gently in a low oven.

Serving Suggestions

Put a spoonful of soft whipped cream or vanilla ice cream on warm mini pies. Sprinkle them with powdered sugar before bringing them out for a fancy look. They also go great with fresh berries or a strong cup of coffee for dessert.

Creative Twists

Try using half walnuts instead of all pecan for a different nutty flavor. If you can't find dark corn syrup go with golden syrup or mix honey with light corn syrup. Gluten free flour works fine for the crust but make sure your mix has a binder for good texture.

These tiny treats always wow the crowd at parties and make wonderful gifts. Serve them hot or cold—they'll bring big grins either way in their tiny packages.

Common Questions About This Recipe

→ Can I use honey instead of corn syrup for these pies?

You can definitely swap in honey for the corn syrup, but keep in mind it'll change the taste and make the filling a bit different.

→ How do I prevent the mini pies from sticking to the muffin tin?

Just give your muffin tin a light coat of cooking spray before you add the dough and filling to make sure they pop out easily when done.

→ Should pecans be toasted before adding to the pies?

You can toast the pecans for a stronger nutty flavor, but using them straight from the package works fine too if you want a gentler texture.

→ Can I make these mini pies ahead of time?

These little treats can definitely be made beforehand and kept in a sealed container for up to three days.

→ What type of flour works best for the crust?

Regular all-purpose flour makes the most tender and flaky crust for these mini pecan pies.