Mini Pecan Pies: The Perfect Bite-Sized Fall Dessert
Mini Pecan Pies are the ultimate bite-sized fall dessert, making them ideal for any gathering! Their comforting fall flavors shine at Thanksgiving, Christmas, and all your fall and winter celebrations. This mini pecan pie recipe is incredibly convenient – you can prepare them ahead of time and warm them up just before serving!
This recipe for Mini Pecan Pies was originally shared on November 15, 2013. It has been updated to include new photos, an improved recipe, and helpful cooking tips. The updates were made on October 23, 2021, again on April 13, 2024, and with fresh photos on November 2, 2025.
At holiday parties and dinners, I always gravitate towards bite-sized foods, and I bet you do too! Bite-sized appetizers and desserts allow you to sample a variety of dishes without feeling overwhelmed. Plus, it’s much easier to mingle and chat with a plate of small bites than with a large slice of pie.
I’ve been baking these mini pecan pies (also known as pecan tassies) for my family’s holiday gatherings for years. They’re consistently a crowd-pleaser!
Be warned – these pecan pie bites disappear quickly! You might even want to consider making a double batch: one for your guests and one just for you!
Table of Contents
- As Seen on The Drew Barrymore Show
- As Seen on ABC/KATU-TV
- Ingredient Notes
- Step-by-Step Instructions
- Recipe FAQs
- Serving Ideas
- Super Easy Teen Baking Cookbook
- Kitchen Tools and Equipment
- More Fall Dessert Recipes
- Mini Pecan Pies Recipe Card
As Seen on The Drew Barrymore Show
I’m thrilled to share that this mini pecan pie recipe was featured on The Drew Barrymore Show! It was an honor to present these delectable mini pies on her show.
You can watch the full segment online. It’s also included on the show’s Pro Tips from Pro Chefs page.
As Seen on ABC/KATU-TV
Why You’ll Love This Family Favorite Recipe!
This easy recipe creates the most delightful mini desserts for the holiday season – and beyond!
- Good things come in small packages – This recipe transforms a classic pecan pie into a charming mini form. These mini pecan pie bites are perfect for parties and holiday gatherings.
- Layers of deliciousness – With a flaky crust and a crunchy pecan pie filling, every bite of these adorable little pies delivers a burst of flavor.
- Easy to make – This recipe is as simple to make as a traditional pecan pie. I’ve included step-by-step photos below to guide you.
- Make-ahead dessert – You can prepare these mini pecan pies up to a day in advance, refrigerate them, and serve them at room temperature or warmed up.
Ingredient Notes
- Pie crust – Feel free to use your favorite homemade pie crust, but for convenience, I opted for refrigerated store-bought pie crust. It makes this recipe much quicker and easier!
- Light brown sugar – Be sure to firmly pack the brown sugar into your measuring cup when measuring to ensure accuracy.
- Egg + egg white – Combining a whole egg with yolk and an additional egg white helps to bind the filling ingredients together effectively.
- Vanilla – If possible, use pure vanilla extract. While it might be a bit pricier than imitation vanilla, the taste difference is significant. Pure vanilla extract gives baked goods that delightful, fresh bakery aroma.
- Salt – This recipe uses standard table salt. I generally use kosher salt for cooking but prefer table salt for baking, as precise measurements are more crucial in baking.
- Corn Syrup – Use light corn syrup. Dark corn syrup can make the filling overly sticky and less enjoyable to eat.
Step-by-Step Instructions
Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin with non-stick cooking spray and set aside.
- Unroll the pie dough onto a clean, flat surface. Use a cookie cutter (approximately 2-1/2 to 3 inches in diameter) to cut out circles. Gather any leftover dough into a ball, roll it out again, and cut out additional circles until all the dough is used. You should have around 15 to 18 circles.
- Gently press the dough circles into the bottom and up the sides of each mini muffin cup to form the mini pie crusts.
3. Sprinkle 1 to 2 tablespoons of chopped pecans into the center of each pie crust.
4. In a large mixing bowl, whisk together the light brown sugar, corn syrup, vanilla extract, egg, egg white, and salt until well combined. Spoon approximately 2 teaspoons of the pecan pie filling over the pecans in each muffin cup.
5. Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the filling is set and the crust is lightly golden brown. The pastry should be lightly browned, and the filling should have puffed up slightly. Allow the mini pecan pies to cool completely in the muffin pan before carefully removing them and serving.
Recipe FAQs
- How do you store pecan pie?
- Store mini pecan pies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 5 days.
- Can I freeze these mini pecan pies?
- Yes, you can freeze these mini pies in airtight, freezer-safe containers or freezer-safe bags for up to two months. Be sure to thaw them overnight in the refrigerator and allow them to come to room temperature before reheating in the oven. Alternatively, you can enjoy them at room temperature.
- Can I make these ahead of time?
- Absolutely! These mini pecan pies can be made the day before a party. When you are ready to serve, simply pop them into a 325°F (160°C) oven for about 7-10 minutes to warm them up.
- Are these the same as pecan tassies?
- Mini pecan pies are often referred to as pecan tassies. The word “tassie” originates from Scottish and means “little cup” or “glass.” Whether you call them pecan tassies or mini pecan pies, these small desserts are sweet, nutty, easy to make, and sure to become one of your favorite fall treats!
Serving Ideas
Serve these delectable bite-sized pies on their own or alongside a scoop of creamy vanilla ice cream.
If you’re making these for Thanksgiving, complete the holiday feast with a Spatchcock Turkey or Air Fryer Turkey Tenderloin, Instant Pot Garlic Mashed Potatoes or Whipped Sweet Potatoes, Instant Pot Green Beans, and a refreshing Arugula and Pear Salad.
Other tempting dessert recipes to serve alongside include: Cinnamon Pie, Pumpkin Pie Cake Roll, and Chocolate Bourbon Pecan Pie.
Super Easy Teen Baking Cookbook
A version of this recipe is also featured in my latest cookbook, The Super Easy Teen Baking Cookbook. You can find it on page 94. This cookbook is designed for teens aged 12 to 18 and includes kitchen safety tips, helpful baking advice, and 60 sweet and savory step-by-step recipes that teens can confidently bake on their own!
Kitchen Tools and Equipment
Ready to start baking these irresistible mini pecan pies? Here’s what you’ll need:
- Round biscuit cutter/cookie cutter/pastry cutter – A 2-1/2 to 3-inch round biscuit cutter or cookie cutter is essential for cutting out the dough circles for each mini pie.
- Mini Muffin Pan – Any standard 24-cup mini muffin pan will work perfectly.
- Liquid measuring cups – Ensure accurate liquid measurements by using a dedicated liquid measuring cup instead of dry ingredient measuring cups.
- Measuring cups and spoons – Use standard measuring cups and measuring spoons for precise measurements of dry ingredients.
More Fall Dessert Recipes
Explore our complete collection of fall recipes and dessert recipes! Or, try one of these delightful fall dessert recipes:
- Apple Pie Bars
- Chocolate Bourbon Pecan Pie
- Pumpkin Cheesecake Bars with Gingersnap Crust
- Pumpkin Cream Cheese Roll
Did you make this recipe? Don’t forget to leave a 5-Star rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Mini Pecan Pies Recipe
Mini Pecan Pies Recipe
Ingredients:
- Non-stick cooking spray
- 1 refrigerated pie crust, at room temperature
Pecan Pie Filling:
- 1 cup finely chopped pecans
- ½ cup packed light brown sugar
- ⅓ cup light corn syrup
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1 egg white
- ¼ teaspoon table salt
Instructions:
- Preheat oven to 350°F (175°C). Spray the mini muffin pan with nonstick cookspray and set aside.
- Unroll the pie crust onto a cutting board. Use a 2″ round cookie cutter to cut out circles. Roll the extra dough into a ball, then roll it flat again with a rolling pin and cut out more circles until you’ve used all of the dough. You should end up with 20-24 circles.
- Press each dough circle into the bottom and up the sides of the prepared muffin cups to create mini pie crusts.
- Sprinkle 1 to 2 teaspoons of the chopped pecans into the center of each cup.
- In a large bowl, whisk together the brown sugar, corn syrup, vanilla, egg, egg white, and salt. Spoon about 1-2 teaspoons filling over pecans in each muffin cup.
- Place the muffin pan in the oven and bake at 350°F for 18-20 minutes, or until the centers are firm. The pastry should be just lightly brown and the filling puffed slightly. Let cool completely in the pan before removing the pies and serving.
Notes: Makes 20-24 mini pecan pies.
Store mini pecan pies in airtight containers at room temperature for up to 4 days, or in the refrigerator for up to 5 days. You can also freeze these mini pies in airtight freezer-safe containers or freezer-safe bags for up to two months. Be sure to thaw them overnight and let them come to room temperature before reheating in the oven to warm them up. You can also enjoy these at room temperature.