Mini Pecan Pies
Mini Pecan Pies have been a family favorite for as long as I can remember. They’re the BEST treat to enjoy and give during the holiday season. Perfectly sweet, with an ooey gooey center and flaky, melt in your mouth, buttery crust. Bring these homemade pecan tarts to your next holiday party or cookie exchange. Your family and friends are sure to love this bite-sized dessert!
Another one of my grandma’s famous desserts today! Pecan pie is a classic Thanksgiving dessert and my late grandma’s was seriously the best. She was a legendary cook and did some pretty delicious baking too. She passed away before getting to see Kim’s Cravings come to life, but I know she would be so proud. And quite a few of her recipes grace the pages of this site. If you haven’t tried her spaghetti & meatballs meal, you need to get on that asap!
My grandma’s mini pecan pies have all the same great flavors of her pecan pie in a hand held form. It’s a buttery crust topped with the BEST pecan filling (no corn syrup needed!), and these mini pecan tarts also happen to be super easy to make. If you’re a pecan pie lover, you must add these little treats to your holiday menu! In my opinion, these are even better than regular pecan pie! My family typically enjoys a traditional pecan pie for Thanksgiving and then we make these mini pies for Christmas.
Ingredients for Mini Pecan Pies
This tasty mini pecan pie recipe is made with basic ingredients that you may already have in your kitchen. Here’s what you’ll need to make them:
- Crust. The crust is made 100% from scratch, but super easy and only requiring butter, cream cheese and flour.
- Brown sugar. For that deep rich classic pecan pie flavor.
- Egg. Just one egg will give the pecan pie filling the perfect texture.
- Butter. Make sure your butter is at room temperature or even a little melty, so it’s easy to stir in with the other filling ingredients.
- Vanilla. For a delicious boost of flavor!
- Pecan pieces. Mini pecan pies use pecan pieces because you want the pecans finely chopped to properly fit in the mini crusts.
How do you make mini pecan pies?
This mini pecan pie recipe is super easy! And there’s no need to worry about pre-baking the crust or pre-cooking the filling. You’ll just need to make sure you have a mini muffin pan.
- Make the crust. This simple crust recipe only requires 3 basic ingredients. I like to use my electric mixer to mix the crust ingredients together. Once mixed, roll the crust into 24 small balls. Chill in the refrigerator for 15-20 mins. You can make the filling while the crust is chilling.
- Mix the filling. In a large mixing bowl, simply stir all of the filling ingredients together.
- Press crust into pan & pour filling. Press chilled balls into greased mini muffin pan. Be sure to press crusts up the sides of the pan openings, so that the crust can properly hold all of the filling. Fill each tart evenly with filling. They will be pretty full. See the two photos below to get a good idea of how this should look.
- Bake. These mini pecan pies bake at 375ºF for about 15-20 minutes.
- Cool. Remove mini pies from the oven and allow them to cool for at least 15 minutes.
- Serve. We enjoy these mini pecan tarts at room temperature. If desired, serve with Cool Whip topping, whipped cream, or vanilla ice cream.
Making mini pecan pies is really easy, but here are a few tips so that your mini pies are perfect!
- When pressing the crust into the mini muffin cavities, be sure to get the crust up around the sides. I use my thumb and then press some around the sides with my fingers. See picture above. You want all of the filling to stay inside the crust.
- The easiest way to remove the mini pecan pies from the muffin pan is to run a butter knife around the edge of crust. If you try pulling them out with your fingers, you run the risk of crumbling the crust.
- Pecan tarts make for a great make ahead dessert option because they easily last a week at room temperature.
- I love making tons of these little pecan tarts during the holidays for gifts, cookie exchanges and parties. Always check about nut allergies, though, before gifting these!
Storing Mini Pecan Pies
Storing leftovers. Pack them in airtight containers once they’ve cooled completely. If you store these at room temperature, they will stay fresh for about a week. If you keep them in the refrigerator, you’ll get to snack on them for about two weeks!
Freezing. The mini pies freeze exceptionally well! Freeze mini pies in a large freezer bag or freezer-friendly storage container for up to 3 months. To thaw them, place in the refrigerator overnight, enjoy the pies chilled or bring them to room temperature before serving.
More Holiday Desserts
If you try this mini pecan pie recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Mini Pecan Pies
FOR THE CRUST:
- 1/2 cup unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- 1 cup flour
FOR THE FILLING:
- 3/4 cup brown sugar
- 1 egg
- 1 tablespoon butter at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup pecan pieces
- For the crust, mix together butter and cream cheese and then stir in flour. I used my stand mixer for this. Roll into 24 small balls. Chill in the refrigerator for 15-20 mins.
- Meanwhile, make filling by stirring together filling ingredients.
- Preheat oven to 375 degrees F. and spray mini muffin pan with cooking spray.
- Press chilled balls into mini muffin pan. Be sure to get the crust up around the sides. I use my thumb and then press some around the sides with my fingers. Fill each tart evenly with filling. They will be pretty full.
- Bake at 375 degrees F. for 15-20 mins. Remove from the oven and allow tarts to cool for about 15 mins before removing from pan. I run a butter knife around the sides of the tart to make the removal process easier.
Photos by Molly at Yes to Yolks.