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There is nothing quite like biting into a warm mini pecan pie when you want a perfect sweet treat in just a couple of bites. These mini pecan pies have a buttery, flaky crust and a gooey filling full of roasted pecans and cozy spices. They come together easily in a mini muffin pan and are ideal for sharing at parties, holiday gatherings, or anytime you crave a nostalgic Southern dessert.
I still remember the first time I made these for my daughter’s school bake sale—she came home with an empty tray and a huge smile. Now they are my go-to for potlucks and picnics because people grab them as soon as I set them down.
Ingredients
- One unbaked pie crust: Homemade or store bought either will work well Choose a crust that is firm and stays tender after baking
- Unsalted butter: Softens the filling and adds richness Choose a butter that is fresh and smells slightly sweet
- Packed dark brown sugar: Deepens the caramel notes in the filling Look for soft, moist sugar for best blending
- One large egg: Sets the texture for a custardy middle Farm fresh eggs have the richest flavor
- Pure vanilla extract: Boosts all the sweet nutty aromas Use real vanilla instead of artificial for the best taste
- Ground nutmeg: Brings cozy warmth Freshly grated has unbeatable fragrance
- Ground cinnamon: Adds spice and rounds out the sweetness Choose a good quality cinnamon for deeper flavor
- Chopped pecans: Provide the crunch and signature flavor Look for pecans that are plump and glossy with no bitterness
- Coarse sea salt or flaky salt: Adds contrast and balances sweetness Choose a flaky or large crystal salt for the most impact
Step-by-Step Instructions
- Prepare the Pie Dough
- If making homemade, prepare the pie dough and chill for at least two hours to ensure it firms up This is important for crisp crusts
- Shape the Mini Crusts
- Roll the dough on a floured surface into a twelve inch circle If the edges crack gently press them together Use a cutter to make rounds about two and three quarter inches wide Re roll scraps as needed Aim to work fast as dough softens quickly
- Fit the Dough in the Pan
- Grease a twenty four count mini muffin tin Layer a dough round into each cup pressing the dough flat on the bottom and up the sides Place the pan in the refrigerator for five to ten minutes while you preheat the oven This helps the crust hold its shape
- Pre bake the Crusts
- Heat your oven to three hundred twenty five degrees Fahrenheit Par bake the mini crusts for seven minutes This sets the bottom so it does not turn soggy
- Increase Oven Heat
- Raise oven temperature to three hundred fifty degrees Fahrenheit after the crusts are out so the filling bakes perfectly
- Make the Filling
- Gently melt butter in a small bowl and let it cool slightly In a mixing bowl whisk the brown sugar egg vanilla nutmeg and cinnamon until smooth Stir in the melted butter then fold in the chopped pecans for an even filling
- Fill the Crusts
- Spoon about one to two teaspoons of filling into each pre baked crust Scatter a little flaky sea salt on top for contrast
- Bake the Mini Pies
- Return the filled pan to the oven Bake for sixteen to eighteen minutes Keep an eye out for the crust turning just golden so you get tender pies
- Cool and Serve
- Cool the mini pies in the pan This helps them set Use a spoon to gently lift them out For an extra treat top with whipped cream when serving
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My favorite part is always the toasted top pecans because they get so fragrant and buttery in the oven. I still remember helping my grandmother pick pecans and learning to crack them one by one—now cracking open a mini pie always brings that memory back.
Storage Tips
Mini pecan pies stay fresh for up to three days when covered at room temperature or kept in the fridge. For longer storage, freeze cooled pies in an airtight container, separating layers with parchment paper. Thaw at room temperature before serving for the best texture.
Ingredient Substitutions
If you need a dairy free option, use your favorite plant based butter. Swap the pecans for toasted walnuts if needed or try maple extract in place of vanilla for a slightly different twist. A prepared gluten free pie crust also works well here.
Serving Suggestions
Serve these mini pies plain, dusted with extra flaky salt, or topped with a dollop of softly whipped cream. They also make a lovely companion to a scoop of vanilla ice cream and are perfect for lunchboxes or party platters.
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Cultural and Historical Context
Mini pecan pies are a playful twist on the classic Southern holiday favorite. The combination of brown sugar pecans and flaky pastry has been delighting American families for generations, especially in the South during autumn and winter celebrations.
Frequently Asked Questions
- → How do I keep the mini pie crusts from becoming soggy?
Pre-bake the crusts for several minutes before adding the filling. This ensures a crisp base and prevents sogginess from the pecan mixture.
- → Can I use a store-bought pie crust?
Yes, store-bought pie crust works well and saves time. Just roll and cut rounds as directed before fitting into the muffin pan.
- → Is it necessary to chill the dough before baking?
Chilling the dough after placing it in the muffin pan helps the crust set its shape and creates a flakier texture when baked.
- → What is the best way to remove the pies from the pan?
Allow the mini pies to cool completely in the pan. A spoon can be gently used to lift them out without breaking the delicate crust.
- → How should leftovers be stored?
Keep leftover pies in an airtight container at room temperature or in the refrigerator for up to three days for optimal freshness.