These Mini Pecan Pies are the perfect holiday treat! These adorable pies are a satisfying combination of crunchy, creamy, and sweet, and are just as delicious as a traditional pecan pie. Make them ahead of time to save time during the busy holiday season!

Mini Pecan Pie Recipe

Nothing says the holidays quite like pie, right? My favorite holiday pie is pecan pie. I have always been a HUGE nut lover, and pecans are one of my favorites. Crunchy, sweet, and perfectly nutty, pecan pies are definitely the way to go this holiday season.

These charming mini pies have a cream cheese pie crust that is extra tender and delicious. The heartwarming filling is a combination of pecans, brown sugar, and a splash of vanilla, making these adorable treats irresistibly delicious. They are truly perfect for holiday gatherings, special occasions, or a cozy night at home.

These mini pecan pies allow your guests to enjoy more than just one type of dessert without feeling guilty!

Why You’ll Love This Recipe

Easy to make and irresistibly delicious, this Mini Pecan Pie recipe is one of my go-to recipes for the holiday season. Here’s why you’re going to love it as much as we do:

1. Mini Size: The mini size is so cute and easy to display on dessert tables. It also makes serving a breeze – just grab and go!

2. Easy to Make: Simple ingredients, easy preparation, and straightforward instructions make this recipe a winner.

3. Customizable: I added chocolate chips to mine, but dried fruit or other flavored chips would be delicious! Consider swapping in another nut to add more flavor.

How To Make Mini Pecan Pies

This easy recipe has just two components: the cream cheese pie crust and pecan pie filling. It comes together quickly, but I recommend making the pie crust dough in advance because it does require some time to chill.

Scroll to the bottom of this post for the full, printable recipe card.

Cream Cheese Pie Crust

I made a cream cheese pie crust for this recipe, but you can always grab a store-bought pie crust or use your favorite recipe.

1. Cream butter and cream cheese together in a large mixing bowl.
2. Stir in the flour and salt just until dough forms. Place the dough on plastic wrap and form a log shape.
3. Wrap the dough in plastic wrap and place it in the refrigerator for at least 1 hour.

Pecan Pie Filling

This is a pretty traditional pecan pie filling, but I like to add chocolate chips to mine – totally optional. The pie filling comes together quickly in a single bowl.

1. Combine brown sugar, corn syrup, egg, and butter in a large mixing bowl and beat until well combined.
2. Mix in salt and vanilla extract. Stir in chopped pecans and chocolate chips (if using).

Assemble

1. Spray a muffin tin with cooking spray.
2. Remove the crust from the refrigerator. Cut the log into 12 equal slices.
3. Press crusts into the muffin tin, working the crust up the side of each well.
4. Divide the filling mixture evenly among the twelve pies. Top each pie with a pecan half.

Bake

1. Bake in a 350°F oven for 30 minutes or until the crusts are golden brown.
2. Let cool for at least ten minutes before removing from the pan. Slide a knife down the outside of a pie and lift gently to remove.

Storage Information

Make In Advance: These pies can be made a day or two in advance and stored at room temperature. The pie crust can be made 2 days in advance and stored in the refrigerator.

Freezing Baked Pies: Cool completely, wrap in plastic, then foil, and place in an airtight container. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.

Storing: Store pies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

The filling is scooped into the muffin tin and topped with a pecan half. I think it makes these mini pies even more adorable. I added chocolate chips to my favorite pecan pie filling for a little extra sweetness and surprise. Pecans go so well with chocolate!

Trish’s Tips

• Use a small spoon or cookie scoop to evenly divide the filling among the crusts.
• Place the muffin pan on a cookie sheet to catch any spills and to make it easier to remove from the oven.
• Allow the pies to cool in the pan for 10 minutes before attempting to remove them. This helps the crust and filling set and makes them easier to remove without breaking. Serve with whipped cream or garnish with a dusting of powdered sugar and a mint sprig for a festive finish.
• Consider using a silicone muffin pan for easy removal.

Can I Use a Store-Bought Crust?

Absolutely! That will be a great time-saver with this recipe.

Can I Make The Crust In Advance?

Sure can! Prepare the crust as directed, wrap it tightly in plastic wrap, and refrigerate for up to 2 days or freeze it in a freezer-safe bag for up to 3 months.

How Should I Serve These Mini Pecan Pies?

These mini pies are delicious all on their own, but consider serving them with a scoop of vanilla ice cream and a drizzle of caramel sauce for a truly decadent treat. You can also serve them with a dollop of whipped cream or a dusting of powdered sugar.

When Are The Pies Done?

Insert a toothpick into the center of a pie; it should come out mostly clean, with no raw filling attached.

More Pie Recipes

• Mini Apple Pies
• Chocolate Pecan Pie Bars
• Mini Strawberry Pies
• No Bake Lemon Pie
• Coconut Cream Pie
• Brown Sugar Pecan Pie

Mini Pecan Pies

Mini Pecan Pies are the perfect holiday treat! These adorable pies are a satisfying combination of crunchy, creamy, and sweet, and are just as delicious as a traditional pecan pie. Make them ahead to save time during the busy holiday season!

Ingredients

Pecan Filling

• ½ cup brown sugar
• ¼ cup light or dark corn syrup
• 1 egg
• 1 tablespoon melted butter
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• ¾ cup chopped pecans
• ½ cup semi-sweet chocolate chips (optional)
• 12 pecan halves

Instructions

Pie Crust

• Cream butter and cream cheese together in a large mixing bowl.
• Stir in the flour and salt just until the dough forms. Place the dough on plastic wrap and form a log shape.
• Wrap the dough in plastic wrap and place it in the refrigerator for at least 1 hour.

Pecan Filling

• Combine brown sugar, corn syrup, egg, and melted butter in a large mixing bowl and beat until well combined.
• Mix in salt and vanilla extract. Stir in chopped pecans and chocolate chips (if using).
• Preheat the oven to 350°F. Spray a muffin tin with cooking spray.
• Remove the crust from the refrigerator. Cut the log in half, and then each half into halves again so you have four sections. Slice each section into three equal parts so you have a total of 12 individual crusts.
• Press the crusts into the muffin tin, working the crust up the side of each well.
• Divide the filling mixture evenly among the twelve pies. Top each pie with a pecan half.
• Bake for 30 minutes or until the crusts are golden brown.
• Let cool for at least ten minutes before removing from the pan. Slide a knife down the outside of a pie and lift gently to remove.

Notes

Storage Information:

• Make In Advance: These pies can be made a day or two in advance and stored at room temperature. The pie crust can be made 2 days in advance and stored in the refrigerator.
• Freezing Baked Pies: Cool completely, wrap in plastic, then foil, and place in an airtight container. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
• Storing: Store pies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Nutrition

Originally published November 11, 2014.