Mini Pecan Pies
, Published Sep 30, 2025
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Mini pecan pies – deliciously buttery, nutty, and perfectly portioned for the holidays. With a tender homemade crust and rich pecan filling, they’re an irresistible bite-sized dessert that will wow everyone this Thanksgiving.
When it comes to festive desserts, nothing beats a glorious pecan pie – except maybe a tray of adorable mini pecan pies! These little individual desserts pack all the buttery richness and caramelized nutty flavor of the classic, but in perfect handheld portions.
They’re ideal for holiday gatherings, dessert buffets, or when you simply want to enjoy pie without committing to a whole slice. With a simple homemade pastry base and a glossy pecan filling, they’re as impressive as they are delicious.
Here’s why you will LOVE this easy recipe!
- Adorable individual portion pies = no messy slicing!
- A buttery, flaky homemade crust that melts in your mouth
- Gooey, nutty pecan filling – no corn syrup!
- Ideal for Thanksgiving or Christmas dessert tables
- Easy to make ahead and freezer-friendly
Here’s What You Will Need
You will need a muffin pan in order to make this mini pecan pie recipe. You can use store-bought pie crust but my homemade crust is foolproof – give it a go, you will be surprised how easy it is!
Pecan Pie Filling Ingredients
- Pecans – get a bag of chopped pecans, they are more budget friendly!
- Large eggs – Help set the filling into a custard-like texture.
- Brown sugar – Deep caramel flavor that complements the nuts.
- Maple syrup – Replaces the traditional corn syrup in the filling.
- Vanilla bean paste or extract and salt to balance the sweetness and round out the flavor.
- Unsalted butter, melted and cooled
- Cornstarch (cornflour) – helps bind the filling
- Ground cinnamon and grated nutmeg
Homemade Pie Crust Ingredients
- All-purpose flour (plain flour) – The base of the dough, giving structure.
- Powdered sugar (icing sugar) – Keeps the dough light and easy to work with.
- Unsalted butter – Cold and cubed for that flaky, buttery crust.
- Egg yolks or a small beaten egg plus heavy cream – to help bind the dough.
- Vanilla bean paste – A touch of flavor that elevates the pastry.
How to Make Mini Pecan Pies
Make the pie crust
- Combine cold heavy cream, egg and vanilla bean paste and set aside.
- Sift powdered sugar, flour and salt into a mixing bowl. Add cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the dry ingredients. Alternatively beat on low speed with a hand mixer or pulse very briefly using a food processor. You want a sandy, crumbly texture.
- Add the egg mixture and beat or stir together just until the dough starts to come together.
- Line your worktop with a large piece of parchment paper. Tip the crumbly pie crust onto it and use the paper to gather it into a ball. Flatten it and chill for at least and hour before using.
- Mist a standard size non-stick muffin pan with cake release or grease with butter or shortening and dust with flour.
- Roll out the pastry, in batches, on a piece of parchement paper dusted with powdered sugar and roll out the pastry thinly.
- Use a round cutter to cut circles that are slightly larger than the muffin holes. Place on the muffin pan and use a pastry tamper to gently push in. Chill for at least 30 minutes while you prepare the filling (or prep up to two days ahead).
Make the filling
- Combine the brown sugar, cornstarch, spices and salt together in a mixing bowl. Stir well, making sure to break up any clumps of sugar.
- Add the maple syrup, melted butter and vanilla and stir vigorously to combine. Vigorously stir in the eggs until the ingredients are evenly combined.
Assemble and bake
- Preheat the oven to 400°F / 200°C (360°F / 180°C fan forced).
- Add a generous amount of finely chopped pecans into each mini pie shell, to come halfway up the pastry. Pour enough of the filling into each pie to cover the pecans but stop short of filling all the way to the top – leave a small gap to avoid mess and spills.
- Bake for 16-18 minutes, or until the crust is golden and the filling has set. Cool in the pan for 10 minutes. Run the tip of a knife around the edge to loosen the pies before carefully turning out onto a wire rack to cool completely.
Serving Suggestions
Serve warm or at room temperature, dusted with powdered sugar or cinnamon or serve with softly whipped cream, or a scoop of vanilla ice cream. For a dessert buffet, arrange them on a tiered stand alongside other sweet treats.
Bite-sized Variation
Use a mini muffin pan to make perfect bite-sized pecan pies! Bake at 350°F (180°C) for 10-12 minutes or until the filling is set. Both the pastry and filling can be prepared a day in advance and kept in the fridge until needed — just assemble and bake when ready.
Storing Instructions
- Store in an airtight container in the fridge for up to 4 days. Enjoy cold or warm briefly in the microwave for a few seconds to refresh.
- Freeze baked and cooled mini pies for up to 2 months and store in an airtight container separated by parchment paper. Thaw overnight in the fridge and serve at room temperature or warmed up.
Holiday Baking Inspo!
You can never have too many holiday baking recipes…Here are some cozy fall favorites from the archives: Pear Cake with Cream Cheese Frosting, Pumpkin Chocolate Chip Muffins, Apple Cider Muffins, Pecan Pie Bars, Apple Cinnamon Bread, Easy Apple Scones, Frangipane Mince Pies.
Love this recipe? You’ll find plenty more just like it in my cookbook Easy Air Fryer Bakes! It’s packed with foolproof recipes for cakes, breads, muffins, and savory bakes — all tested in the air fryer so you can get perfect results every time. If you’re ready to make the most of your air fryer (and maybe surprise yourself with what it can do!), grab a copy and start baking along with me.
Did you make my Mini Pecan Pie recipe? Please leave a comment and rating if you try this recipe, follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Mini Pecan Pies
Video
Ingredients
For the pastry
- 2 tbsp cream , heavy / double, cold
- 2 large egg yolks or 2 tbsp lightly beaten whole egg
- 1 tsp vanilla bean paste
- 2 cups (250g) flour , all purpose flour / plain
- 4 tbsp powdered sugar (= icing sugar)
- ¼ tsp salt
- ½ cup + 1 tbsp (125g) unsalted butter , cold and cubed
For the filling
- 1 packed cup (215g) dark brown sugar
- 2 tbsp cornstarch (= cornflour)
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg
- pinch salt
- ⅓ cup (80ml) maple syrup or corn syrup
- ¼ cup (60g) unsalted butter , melted and cooled
- 3 large eggs
- ½ tsp vanilla extract
- 2 cups (240g) pecans finely chopped
- 12 pecan halves (optional) to decorated
Instructions
Make the pie crust
- Combine cold heavy cream, egg and vanilla bean paste and set aside.2 tbsp cream , 2 large egg yolks, 1 tsp vanilla bean paste
- Sift powdered sugar, flour and salt into a mixing bowl. Add cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the dry ingredients. Alternatively beat on low speed with a hand mixer or pulse very briefly using a food processor. You want a sandy, crumbly texture.2 cups (250g) flour , 4 tbsp powdered sugar, ½ cup + 1 tbsp (125g) unsalted butter, ¼ tsp salt
- Add the egg mixture and beat or stir together just until the dough starts to come together.
- Line your worktop with a large piece of parchment paper. Tip the crumbly pie crust onto it and use the paper to gather it into a ball. Flatten it and chill for at least and hour before using.
- Mist a standard size muffin pan with cake release or grease with butter or shortening and dust with flour.
- Roll out the pastry, in batches, on a piece of parchement paper dusted with powdered sugar and roll out the pastry thinly.
- Use a round cutter to cut circles that are slightly larger than the muffin holes. Place on the muffin pan and use a pastry tamper to gently push in. Chill for at least 30 minutes while you prepare the filling.
Make the filling
- Combine the brown sugar, cornstarch, spices and salt together in a mixing bowl. Stir well, making sure to break up any clumps of sugar.1 packed cup (215g) dark brown sugar, 1 tsp ground cinnamon, ½ tsp grated nutmeg, pinch salt, 2 tbsp cornstarch
- Add the maple syrup, melted butter and vanilla and stir vigorously to combine. Stir in the eggs until the ingredients are evenly combined. (Note: You can fold the chopped pecans into the filling now if preferred).⅓ cup (80ml) maple syrup, ¼ cup (60g) unsalted butter, 3 large eggs, ½ tsp vanilla extract
Assemble and bake
- Preheat the oven to 400°F / 200°C (360°F / 180°C fan forced).
- Add a generous amount of chopped pecans into each mini pie shell, to come halfway up the pastry (unless already folded into filling).2 cups (240g) pecans
- Pour enough of the filling into each pie to cover the pecans but stop short of filling all the way to the top – leave a small gap to avoid mess and spills. Add a pecan half on top of each pie to decorate (optional).12 pecan halves
- Bake for 16-18 minutes, or until the crust is golden and the filling has set. Cool in the pan for 10 minutes. Run a knife blade around the edge of the pies to loosen and carefully turning out onto a wire rack to cool.
- Serve warm or at room temperature, dusted with powdered sugar or cinnamon or serve with softly whipped cream, or a scoop of vanilla ice cream.
Notes
Storing Instructions
- Fridge: Store in an airtight container for 3-4 days. Enjoy cold or warm briefly in the microwave to refresh.
- Freezer: Freeze baked and cooled mini pecan pies for up to 2 months. Thaw overnight in the fridge, then warm before serving.
- Make ahead: Both the pastry and filling can be prepared a day or two in advance — assemble and bake when ready.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
