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Mini pecan pies are everyone’s favorite pecan pie baked in mini form! They are sweet, bite-sized, crunchy, and delicious.
We sure love mini desserts like Mini Pumpkin Pies, Mini Pumpkin Donut Muffins, and Hot Cocoa Cheesecake Minis, especially on holidays and parties.
Why We Love It!
Pie is one of the BEST parts of the holidays – am I right? I love all the different flavors of pie, but the Traditional Pecan Pie is one of my favorites, so why not make mini pies?
Here’s we we love it:
- Quick. They are made in under 30 minutes!
- Easy. Phyllo cup crusts make them a snap to assemble.
- Bite-size. It’s everything you want in pecan pie but in mini form.
Take mini pecan pies to your next Thanksgiving gathering – everyone will go crazy for them!
Ingredients
- chopped pecans – Replace some of the pecans with chopped toasted walnuts, if desired.
- brown sugar
- dark corn syrup – Use 3 tablespoons of pure maple syrup mixed with 1 tablespoon of flour instead.
- egg
- butter – or vegetable oil
- vanilla extract
- salt
- mini-phyllo shells – Or substitute with Pie Crust dough. See below for instructions.
How to Make Mini Pecan Pies
- COMBINE. Start by mixing together the (chopped and toasted) pecans, brown sugar, light corn syrup, and egg in a bowl. Add the melted butter, vanilla, and salt. Mix everything together until fully combined.
- FILL. Line a baking sheet with parchment paper and lay out the baking cups on the baking sheet. Add a few teaspoons of the pecan pie filling to each baking cup.
- BAKE. Put them into the oven at 350°F and bake for 18-20 minutes. The filling should be set when they are done cooking.
- ENJOY! Let them cool a bit, and you’re ready to serve and eat!
vARIATIONS
- Top with a drizzle of Caramel Sauce.
- Top with a dollop of Whipped Cream.
- Use a cookie scoop to add a small scoop of Vanilla Ice Cream.
- Add mini chocolate chips to the bottom of the phyllo cups, then add pecan filling.
Recipe Tips
- Phyllo cups. They come fully baked, and frozen fresh, which makes prepping a breeze. Find them in the freezer section.
- Pie dough. Substitute the phyllo shells with regular pie dough.
- Roll out the pie dough and use a cookie cutter to stamp out 10-12 3-inch circles.
- Spray a regular muffin pan with nonstick cooking spray, then add the pie dough circles.
- Add the pan filling and bake at 350°F for about 25 minutes.
Storing info
- STORE. Keep baked tarts in an airtight container for 4 days, or in the fridge for up to a week.
- FREEZE. Keep mini pecan tarts for 2-3 months in a freezer bag or freezer-safe container.
- When you’re ready to serve them, take them out of the freezer, and thaw overnight in the refrigerator. Once thawed, bring to room temperature on the counter before serving.
For More PEcan Recipes:
Mini Pecan Pies
Mini pecan pies are everyone's favorite pecan pie baked in mini form! They are sweet, bite-sized, crunchy, and delicious.
Ingredients
- ¾ cup pecans chopped and toasted
- 3 tablespoons brown sugar
- 3 tablespoons corn syrup dark
- 1 egg
- 2 teaspoons butter, melted or vegetable oil
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1 package mini-phyllo shells (has 14 shells)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Mix together pecans, brown sugar, corn syrup, and egg in a small bowl. Add melted butter, vanilla, and salt. Mix together until fully combined.
- Lay out mini shells onto prepared baking sheet and add a few teaspoons of pecan filling into each shell.
- Bake for 18-20 minutes, or until set.
Video
Notes
- STORE. Keep baked tarts in an airtight container for 4 days, or in the fridge for up to a week.
- FREEZE. Keep mini pecan tarts for 2-3 months in a freezer bag or freezer-safe container.
- When you’re ready to serve them, take them out of the freezer, and thaw overnight in the refrigerator. Once thawed, bring to room temperature on the counter before serving.
Nutrition
Calories: 166kcal, Carbohydrates: 18g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 26mg, Sodium: 209mg, Potassium: 59mg, Fiber: 1g, Sugar: 13g, Vitamin A: 70IU, Calcium: 15mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Way too much salt! Had to end up making a whole pie with recipe I had.
Thanks for the feedback and for giving the recipe a try!