Mini Pecan Pies

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.

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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

1. 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.
2. 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.
3. 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.
4. ENJOY! Let them cool a bit, and you’re ready to serve and eat!

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:

Easy Pecan Pie Recipe

1 hr 15 mins

Pecan Pie Bars

1 hr

Chocolate Pecan Pie

1 hr 15 mins

Pecan Pralines

25 mins

5 from 42 votes

Mini Pecan Pies

By: Lil’ Luna

Mini pecan pies are everyone's favorite pecan pie baked in mini form! They are sweet, bite-sized, crunchy, and delicious.

Servings: 7

Prep: 5 minutes mins

Cook: 18 minutes mins

Total: 23 minutes mins

Ingredients 

1x2x3x

• ▢ 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.