Mini Pecan Pies

These Mini Pecan Tarts, also called Pecan Tassies, or Pecan Pie Cookies, are tiny, bite-sized individual pecan pies with a refrigerated pie crust and pecan pie filling, with crunchy pecans, that make delicious mini desserts! These are pecan pies in mini form.

These mini pies shrink the classic pecan pie down into multiple little pies. No worries, if you love the traditional pecan pie recipe, then you’ll love these mini Pecan Pies because it has the same ingredients but just in bite-sized pecan tarts.

Table of Contents

• Why You’ll Love Mini Pecan Pies
• Equipment
• Ingredients
• How To Make Mini Pecan Pies
• Recipe Tips
• Variations
• What To Serve With Mini Pecan Pies
• FAQs
• More Pie Recipes
• Recipe
• Reviews

Why You’ll Love Mini Pecan Pies

• Taste – You’ll love the sweet flavor of pecan pie – the pecans, butter, vanilla, and brown sugar. If you love our Kentucky Derby Pie Recipe, then you’ll love these Mini Pecan Pies.
• Texture – Sticky, sweet, and crunchy, these bite-sized desserts have multiple textures in a little bite.
• Bite-Sized – These mini Pecan Pies are the perfect size for parties, potlucks, or holiday get-togethers, or wherever you are serving finger food.
• Easy – This recipe makes it easy by using a store-bought pie crust and mini muffin cups.

Equipment

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• Mini Muffin Tin – if you use a larger cupcake pan, then the pies will be larger and will have to cook longer.
• Baking sheet
• Medium bowl
• Biscuit Cutter or 3-inch round cookie cutter or flower-shaped cookie cutter
• Parchment Paper

Ingredients

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

• Refrigerated Pie Crust – In this recipe, I took a shortcut by using refrigerated pie crust to save time. However, if you prefer, you could make homemade pie crusts instead.
• Brown Sugar – This gives it the necessary sweetness and flavor of the filling.
• Light Corn Syrup – This gives it the sweet stickiness of the filling.
• Eggs – Use Large eggs that are brought to room temperature before starting a recipe. The eggs add richness to the filling.
• Butter – Use real unsalted butter. Let it come up to room temperature before starting the recipe.
• Vanilla – Use pure vanilla extract instead of imitation vanilla for the best flavor.
• Pecans – Use chopped pecans or pecan pieces. If you want, you can use pecan halves to top each mini pie with a pecan halve.

How To Make Mini Pecan Pies

1. Heat the oven to 400° and spray a mini muffin pan with cooking spray.

Make Mini Pie Crusts

1. Use a large circle or flower cookie cutter and cut out as many circles as possible from the pie crust.
2. Gently press the circles of dough into the pan, careful not to tear a hole.

Make Pecan Pie Filling

1. Whisk the brown sugar, corn syrup, eggs, melted butter, and vanilla in a medium bowl, then add the chopped pecans.

Make The Mini Pecan Pies

1. Carefully fill the pies nearly full, but do not overfill. Add one pecan half in the middle of the top of each mini pie, if you wish.
2. Place in the oven and bake for 20 minutes or until lightly browned. Be careful not to over-bake.
3. Remove and allow to cool before serving.

Recipe Tips

• Size Matters – To get the mini pecan pies to be mini, use a mini cupcake pan. Using a regular cupcake pan will make these pies larger and take longer to cook.
• Prevent Filling from Spilling – To prevent the pecan pie filling from spilling over the edges of the pie crust, be sure to cut the pie crust larger than the muffin pan. Also, do not overfill the pie crusts with the filling.
• Prevent Mini Pies from Sticking – To keep the mini pecan pies from sticking to the muffin tin, grease the muffin tin by spreading butter all over the inside of each muffin tin and lightly flouring the bottom and sides of the tin or spraying each tin with baking spray.
• Fixing a Runny Filling – If you pull the muffin tin out and notice that the filling of the mini pies is runny and not set, return the muffin tin pan to the oven and continue baking for a few more minutes. Keep an eye on it to not overbake.
• Keep The Crust Edges from Overcooking – If the edges of the pie crust start turning overly brown, remove them from the oven, place foil to cover the edges of the pie crust, and return to the oven to continue baking. This will prevent the crust edges from burning.
• Preventing Soggy Pie Crusts – Par-bake the crust for about 5 minutes before baking the mini pies with the pecan pie filling. This will help ensure that the bottom of the crust bakes completely.

Variations

• Maple Syrup – To change up the recipe, you could use Maple Syrup instead of corn syrup to add the maple flavor to the pies.

What To Serve With Mini Pecan Pies

• Whipped Cream
• Vanilla Ice Cream

FAQs

More Pie Recipes

• Apple pie Macarons
• Mini pumpkin pies
• Pecan Cream Pie
• Homemade Pie Crust Recipe
• Old Fashioned Custard Pie
• Easy Blueberry Pie