Everyone’s favorite Pecan Pie baked in mini form! Sweet, bite sized, crunchy and delicious – these Mini Pecan Pies are great for holidays.
We sure love mini desserts, especially on holidays, and at parties where there is a lot of food (we love little tastes of EVERYTHING!) Mini Pecan Pies are perfect, as well as our: Mini Pumpkin Pies, Mini Pumpkin Donut Muffins and Hot Cocoa Cheesecake Minis.
Pecan Pie Tarts
Pie is one of the BEST parts of the holidays…am I right? I love all different flavors of pie, but the Classic Pecan Pie is one of my favorites. I love the sweetness from the brown sugar, and the crunch from the pecans. Such a delicious combination!
If you’re a pecan pie lover like me, then you’re going to fall fast in love with these Mini Pecan Pie Tarts. It’s everything you want in pecan pie, but in mini form! Also – it’s a lot easier to make than a full pie.
These cute tasty tarts are made with phyllo cups (more info on that below), which make them quick and easy to put together and bake. Take Mini Pecan Pies to your next Thanksgiving gathering – everyone will go crazy for them!
Ready in under 30 minutes!
Let’s move onto the best part – making the Mini Pecan Pies!!
COMBINE. Start by mixing together the (chopped and toasted) pecans, brown sugar, 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 onto the baking sheet. Add a few teaspoons of the pecan 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!
Recipe tips + variations
Phyllo cups. Put away the rolling pin because in this recipe, you don’t need to fuss with pie crust. Phyllo cups are your new best friend when it comes to dessert making. They are light, flaky layers of dough that are formed into mini pastry cups. These phyllo cups come fully baked, and frozen fresh, which makes prepping a breeze.
They are fast, versatile, and ready to fill and serve with sweet or savory ingredients! These are great for using for desserts, appetizers, breakfasts, dinners, and more! They usually come in a package with 14 cups.
You can find phyllo cups at most grocery stores, in the freezer section next to the pies!
How to toast pecans. Preheat the oven to 350°F. Spread the chopped pecans on a baking sheet lined with parchment paper. Toast for 6-8 minutes until they turn a deep color, and produce a delicious nutty aroma.
- Top with a drizzle of caramel sauce.
- Top with a dollop of Whipped Cream.
- Use a cookie scoop to add on a small scoop of Vanilla Ice Cream.
- Add mini chocolate chips to the bottom of the phyllo cups, then add pecan filling.
- Sprinkle on sea salt.
- Use mixed nuts: 1 ¼ cup chopped pecans and 1 ¼ cup chopped walnuts.
STORE. Keep baked tarts in an airtight container for 4 days, or in the fridge for up to a week.
FREEZE Mini Pecan Pies. Freeze these yummy mini pecan tarts for 2-3 months in a freezer bag or freezer-safe container.
When you’re ready to eat and 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.
Fore more pecan recipes, check out:
Mini Pecan Pie Recipe
- 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.