Mini Pecan Pies in a Muffin Tin

These mini pecan pies bake in a standard muffin tin, so every guest gets a golden crust and a gooey pecan filling of their own. They are easy to serve and share, which makes them a practical Thanksgiving dessert.

why make this recipe

A muffin tin turns a full pecan pie into individual portions that need no slicing. Refrigerated pie crust keeps the work simple, and the brown sugar filling sets into a sweet, nutty center.

• Each pie is a single serving that is easy to hold and share.
• Refrigerated crust saves time compared with making dough from scratch.
• The filling mixes in one bowl.
• The pies cool and serve at room temperature, which helps with holiday timing.

how to make Mini Pecan Pies

Ingredients

For the crusts

• 2 refrigerated 9-inch pie crusts (from one 14.1-ounce box)
• All-purpose flour, for dusting
• Nonstick cooking spray, for the pan

For the pecan filling

• 2 large eggs, at room temperature
• 1/2 cup packed dark brown sugar (100 g)
• 1/2 cup light corn syrup (120 ml)
• 3 tablespoons unsalted butter, melted and slightly cooled (43 g)
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine salt
• 3/4 cup chopped pecans (about 85 g)
• 12 pecan halves, for topping

Directions

1. Prepare the oven and pan: Heat the oven to 350°F (175°C) with a rack in the middle. Lightly coat a standard 12-cup muffin tin with nonstick spray.
2. Cut the crusts: Unroll the pie crusts on a lightly floured surface. Cut as many 3½-inch circles as you can, then gather and gently reroll the scraps once to cut the rest. Aim for 12 circles.
3. Shape the shells: Press one circle into each muffin cup, pushing it against the bottom and up the sides. Refrigerate the filled tin for 10 to 15 minutes while you make the filling.
4. Mix the filling: In a medium bowl, whisk the eggs, brown sugar, corn syrup, melted butter, vanilla, and salt until smooth. Stir in the chopped pecans.
5. Fill the shells: Remove the tin from the refrigerator. Spoon about 2 tablespoons of filling into each shell, filling it about two-thirds to three-quarters full. Do not let the filling reach the top of the crust. Press one pecan half onto each pie.
6. Bake: Bake for 22 to 28 minutes, until the crusts are golden, the filling is puffed, and the centers are set and no longer jiggle. The filling should reach at least 160°F (71°C) on an instant-read thermometer.
7. Cool and release: Let the pies cool in the pan for 15 minutes. Run a thin knife around the edge of each pie and lift it onto a wire rack. Cool at least 30 minutes more before serving.

how to serve Mini Pecan Pies

Serve the pies at room temperature once they have set. Arrange them on a platter so guests can pick one up without cutting.

A spoonful of whipped cream or a scoop of vanilla ice cream works as an optional topping. Add it just before serving.

how to store Mini Pecan Pies

Because the filling contains eggs, refrigerate the pies within 2 hours of baking, or within 1 hour if the room is above 90°F (32°C). Cover them and use within 3 days.

Take the pies out of the refrigerator about 30 minutes before serving so the filling softens slightly. Do not leave them out at room temperature for longer than the limits above.

tips to make Mini Pecan Pies

• Spray the tin thoroughly, including the top rim, so sticky filling does not cling.
• Press the crust circles in evenly so the sides are not too thick.
• Chilling the filled tin helps the crust hold its shape.
• Do not overfill. The filling puffs during baking.
• Expect the filling to sink slightly as it cools.
• Let the pies rest in the pan before loosening them.

variation

For chocolate pecan pies, sprinkle about 1/4 cup mini semisweet chocolate chips evenly into the shells before adding the filling. Keep the rest of the recipe the same.

FAQs

Do mini pecan pies need to be refrigerated?
Yes. The filling contains eggs, so refrigerate the pies within 2 hours of baking.

How do I know when mini pecan pies are done?
The crust should be golden and the filling puffed and set, without a liquid center. An instant-read thermometer in the filling should read at least 160°F.

Why did my filling sink after baking?
It is normal for the filling to puff in the oven and settle as it cools. It should still be set and sliceable.

How do I keep the pies from sticking?
Grease the tin well and let the pies cool for 15 minutes before loosening them. Run a thin knife around each edge before lifting.

Can I use homemade pie dough?
Yes, if it is sturdy enough to cut and press into the cups. This recipe was written with refrigerated crusts, so adjust the rolling thickness and bake time as needed.

Can I replace the corn syrup?
This recipe is written with light corn syrup. Other syrups change the texture and sweetness, so test a substitution on its own before using it.

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Ellie

Mini Pecan Pies in a Muffin Tin

Individual pecan pies with a golden refrigerated-crust shell and a gooey brown sugar pecan filling, baked in a standard muffin tin. Prep Time: 30 minutes Cook Time: 25 minutes Additional Time: 45 minutes cooling Total Time: 1 hour 40 minutes Yield: 12 mini pies Category: Dessert Method: Baked Cuisine: American

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Ingredients Equipment Method Notes

Ingredients

  

• For the crusts:
• 2 refrigerated 9-inch pie crusts from one 14.1-ounce box
• All-purpose flour for dusting
• Nonstick cooking spray for the pan
• For the pecan filling:
• 2 large eggs at room temperature
• 1/2 cup packed dark brown sugar 100 g
• 1/2 cup light corn syrup 120 ml
• 3 tablespoons unsalted butter melted and slightly cooled (43 g)
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine salt
• 3/4 cup chopped pecans about 85 g
• 12 pecan halves for topping

Equipment

• Standard 12-cup muffin tin
• 3½-inch round cutter
• Rolling Pin
• Medium mixing bowl
• Whisk
• Spoon
• Thin knife
• Wire Rack
• Instant-read thermometer

Method

 

1. Heat the oven to 350°F (175°C) with a rack in the middle. Lightly coat a standard 12-cup muffin tin with nonstick spray.
2. Unroll the pie crusts on a lightly floured surface. Cut as many 3½-inch circles as you can, then gently reroll the scraps once to cut the rest. Aim for 12 circles.
3. Press one circle into each muffin cup, up the sides. Refrigerate the tin for 10 to 15 minutes.
4. Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla, and salt until smooth. Stir in the chopped pecans.
5. Spoon about 2 tablespoons of filling into each shell, filling it about two-thirds to three-quarters full without reaching the top. Press one pecan half onto each pie.
6. Bake for 22 to 28 minutes, until the crusts are golden and the filling is puffed and set. The filling should reach at least 160°F (71°C).
7. Cool in the pan for 15 minutes. Run a thin knife around each pie and move to a wire rack. Cool at least 30 minutes more, then serve at room temperature.

Notes

Spray the tin thoroughly, including the rim.

Do not overfill; the filling puffs while baking.

The filling may sink slightly as it cools.

Cutting 12 circles from two crusts requires rerolling scraps. Make fewer pies if you cannot cut 12.

Refrigerate within 2 hours (1 hour above 90°F/32°C). Cover and use within 3 days.

Let chilled pies stand about 30 minutes before serving.

Optional variation: add about 1/4 cup mini chocolate chips to the shells before filling.

Contains eggs, wheat, dairy, and tree nuts. Check labels.