mini pecan pies

These mini pecan pies are made with homemade pie crust and a deliciously salted pecan filling inspired by my grandmother. See recipe notes for make ahead instructions.

Mini Pecan Pies

recipe homemade pie crust (step-by-step photos included)

Tablespoons (30 grams) unsalted butter

(100 grams) packed dark brown sugar

vanilla extract

nutmeg

cinnamon

(96 grams) chopped pecans

salt

Make the homemade pie dough. Once chilled, place the dough onto a floured work surface. Roll into a large 12 inch circle. From the circle, cut 24-30 rounds using a 2.5 inch cookie cutter. I simply used my 1/3 cup measuring cup, which is 2.5 inches in diameter. You&#8217;ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it is at room temperature.

Place the dough rounds into a greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides. Then chill the entire pan in the refrigerator for 20 minutes.

Preheat the oven to 325°F (163°C). Once the dough has chilled for 20 minutes, pre-bake the tart crusts for 7 minutes. This allows the bottom of the crust to be properly baked and not become soggy from the liquidy pecan filling.

Prepare the filling by melting the butter in a small bowl in the microwave or using a stovetop. Allow to slightly cool for a few minutes. Whisk the brown sugar, egg, vanilla, nutmeg, and cinnamon together in a medium bowl. Whisk in the melted butter, then stir in the pecans.

Remove the tart crusts from the oven when they&#8217;re finished and spoon 1-2 teaspoons of the filling into each. Top with coarse salt.

Turn the oven up to 350°F (177°C) and bake the tarts for 14-16 more minutes. Be careful not to overbake. Once you see the crust begin to slightly brown after about 15 minutes, the tarts are done. Mine took 15 minutes exactly.

Allow the tarts to cool completely in the pan before serving. (A spoon helps get them out easily.) Top with a dollop of whipped cream or even a small drizzle of pure maple syrup. Leftovers are great for up to 3 days &#8211; store covered at room temperature or in the refrigerator.

Out of the blue I'd decided I really wanted to make mini pecan pies for Thanksgiving, and here was this recipe, just waiting for me!  Followed the recipe exactly and they turned out great!  My 3yo helped me cut out the pie dough circles and put them in the tin, and helped me mix the filling too.  Great family baking activity!  All but two came out of the tin cleanly, so obviously those two have been eaten already in the name of science, and they were delicious!

Mike Jordan shares his mother's miniature pecan pie recipe and how they inspired his barrel-aged, blended strong ale.

G-Mom&#8217;s Mini Pecan Pies

eggs

sugar

corn syrup (see note)

vanilla

butter

box (8) small, frozen pie crusts

pecans

Preheat oven to 350 degrees. In a medium sized bowl, whip eggs and sugar with a fork. Combine eggs, sugar, corn syrup, vanilla, and butter. Let stand for 5 minutes.Distribute pecans in pie shells and pour filling on top. Place shells on a parchment-lined baking sheet and bake for 35 minutes. Cool and serve.

Mini Pecan Pies are the most delicious holiday treat! Made with just a handful of ingredients, these pies come together in no time and are perfect for holiday gatherings. They have all the flavors of pecan pie you know and love, from the crunchy pecans to the gooey filling to the flaky crust. And the individual serving size makes them ideal for entertaining.

Tbsp. all purpose flour

refrigerated pie crusts (2 crusts)

Roundy's eggs, slightly beaten

c. Smidge & Spoon sugar

corn syrup

pecan

c. Roundy's butter, melted

Sprinkle flour onto work surface. Unroll pie crusts...

Sprinkle flour onto work surface. Unroll pie crusts and use a rolling pin to spread out edges.

Cut 6-8 circles into each pie crust (a...

Cut 6-8 circles into each pie crust (a total of 12-16) using a 3.5 - 4 inch cookie cutter.

Press circles into a well-greased nonstick muffin pan.

In a medium mixing bowl, combine eggs, sugar,...

In a medium mixing bowl, combine eggs, sugar, and corn syrup. Mix well.

Add pecan halves, melted butter, and vanilla. Mix...

Add pecan halves, melted butter, and vanilla. Mix well.

Fill each pie crust with approx. 1/4 cup...

Fill each pie crust with approx. 1/4 cup of filling.

Bake at 350° for 30 minutes.

Cool completely in pan before removing.

To remove: use a knife to gently loosen...

To remove: use a knife to gently loosen edges from the pan. Use the same knife or the handle of a spoon to lift the pies out of the pan.

These Pecan Tassies are perfect for your Christmas desserts tray. A cream cheese crust and decadent pecan pie filling make for an irresistible one-bite dessert. Ready in less than an hour!

Pecan Tassies

oz cream cheese, room temperature

(130 grams) all purpose flour

(168 grams) light brown sugar, packed

tbsp vanilla extract

Add 6 tablespoons of the butter (remember to reserve the other 2 tablespoons) and the cream cheese to a mixer bowl and beat on medium speed until light in color and fluffy, about 2-3 minutes.

Add the flour and mix until just combined. Refrigerate dough for one hour.

Preheat oven to 325 degrees and grease your mini muffin pan very well. I use a non-stick baking spray.

Add the remaining butter and the rest of the ingredients to a mixer bowl and mix on low speed until well combined.

Divide the dough into 24 even pieces (about 2 1/4 tsp per piece) and press evenly into each muffin cavity, creating a cup shape that goes up the sides.

Fill each cup with a heaping teaspoon of pecan filling and bake for 20-22 minutes.

Cool for about 15 minutes before removing them from the muffin tins. Run a knife around them if you need, to loosen them. Cool on a cooling rack, then serve.

They were delicious and easy to make. I will be doing them again, but adding a couple more mins since the crust was not as crunchy as I would have liked. Everything else was perfect. I will make them for the holidays.

https://content.jwplatform.com/videos/TEuociv9.mp4

These Pecan Tassies are little mini pecan pie cookies made with a flakey crust and decadent pecan pie filling! Easy to make and great for sharing, they are a perfect little treat!

Flaky crescent rolls filled with a gooey pecan pie filling—an easy, festive dessert perfect for holidays or any sweet craving.

Pecan Pie Crescents Recipe

(8 oz) refrigerated crescent roll dough

brown sugar (light

corn syrup (light

cinnamon (optional)

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a bowl, mix pecans, brown sugar, corn syrup, butter, vanilla, cinnamon, and salt.

Unroll crescent dough and separate into 8 triangles.

Spoon 1 tbsp of filling onto the wide end of each triangle and roll tightly.

Place crescents on the sheet and bake 10–12 minutes until golden.

Cool for a few minutes before serving. Optional: drizzle glaze over top.

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Mini Pecan Pies

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Top 5 mini pecan pies recipes from across the web

The most viewed mini pecan pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Pecan Pies

G-Mom&#8217;s Mini Pecan Pies

Mini Pecan Pies

Pecan Tassies

Pecan Pie Crescents Recipe

The most viewed mini pecan pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

G-Mom’s Mini Pecan Pies