Mini Pecan Pies — A Bite-Sized Holiday Classic
These Mini Pecan Pies have all the rich, buttery flavor of classic pecan pie in a bite-size form that’s perfect for parties, dessert trays, and holiday gifting. A splash of bourbon and dark corn syrup creates a warm caramel filling, while a simple 2-inch pie crust round fits perfectly in a mini muffin pan. They’re easy to prep, bake in under 25 minutes, and freeze beautifully—ideal for make-ahead holiday baking or anytime you want a small, sweet treat.
Servings 24 servings
Equipment
- 1 Mini Muffin Pan
- 1 2-inch round cookie cutter
- 1 Tamper
- 1 Mixing Bowl
- 1 Spoon
- 1 Small Spatula
- 1 Rolling Pin
- 1 Measuring Cups and Spoons
Ingredients
- 1 cup Chopped Pecans
- 2/3 cup Dark Corn Syrup
- 1 cup Light Brown Sugar
- 4 tbsp Melted Butter
- 2 Eggs
- 1 1/2 tbsp Bourbon (Optional)
- 1 tsp Vanilla Extract
- 2 Pie Crusts
- Pinch of Salt
Instructions
- Preheat your oven to 350°F. Spray a mini muffin pan with nonstick spray so the pies release easily.
- Spread out the pie crust and, using a rolling pin, gently roll it just a bit thinner. Cut circles using a 2-inch cookie cutter, or similar size glass.
- Place each dough round into a muffin well. Then press the dough into the pan. A tamper works well because it creates even thickness and smooth edges.
- In a medium bowl, blend together the brown sugar, eggs, dark corn syrup, melted butter, bourbon, vanilla, and salt. After mixed, stir in the chopped pecans
- Add about 1 tablespoon of filling to each crust. Do not fill them to the top because the mixture rises as it bakes. Easy hack: Use a pastry bag!
- Bake for 18–20 minutes. The pies are done when the centers are set and the crust edges turn golden.
- Let the pies cool a bit in the pan and then transfer them to a baking rack. Serve warm or at room temperature