There’s something magical about desserts that come in mini form—like they’re whispering “go ahead, have one more.” These Mini Pecan Pies bring all the warm, buttery richness of a traditional Southern pie into adorable, individually portioned bites that feel just right.
Whether you’re hosting a holiday dinner or simply craving something cozy, these little beauties offer built-in portion control without sacrificing flavor. The mix of light and dark corn syrup, golden sugar, and toasted pecans creates a caramelized filling that’s gooey in the center and slightly crisp at the edges.
Nestled inside tender, ready-to-bake pie shells, they bake up with a glossy top and nutty aroma that fills your kitchen with all the right kinds of nostalgia.
They’re trending big right now because they’re easy to serve, freezer-friendly, and ideal for potlucks, parties, or late-night sweet cravings. In fact, over 60% of bakers prefer mini desserts for better portion control and crowd-pleasing presentation.
I love serving them with something light to balance the richness—like these Cornbread Poppers or a refreshing Carrot Apple Salad. One bite in, and you’ll understand why I make these year-round, not just for the holidays.
Why You Will Be Hooked?
- They’re weekend-friendly and holiday-ready: What started as a Thanksgiving tradition has now turned into my favorite Sunday bake. No slicing is needed—just pop one out and enjoy.
- Perfectly portioned for mindful indulgence: Sometimes you want dessert without the commitment of a full pie slice. These minis give just the right hit of sweetness without going overboard.
- They’re more versatile than you’d think: One time, I swapped pecans for walnuts and added a splash of maple syrup—it turned out to be a brunch table hit!
- Freezer-friendly and guest-approved: I almost always have a batch in the freezer. They’re my secret weapon for last-minute entertaining or those quiet, treat-yourself evenings.
- Helps curb the sweet tooth in the best way. The biggest win? I get all the flavor and comfort of pecan pie in a portion that supports balance—not overindulgence.
Mini Pecan Pies Recipe
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet
- Oven
- Spoon or ladle
- Cooling rack
Ingredients
- 1 ½ cups pecan halves
- 1 cup white sugar
- 3 large eggs beaten
- ½ cup light corn syrup
- ½ cup dark corn syrup
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 18 3-inch ready-to-bake pie shells
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the mini pie shells onto a baking sheet.
- In a large bowl, whisk together eggs, both corn syrups, sugar, butter, vanilla, and salt until smooth.
- Place a few pecan halves into each mini pie shell.
- Carefully spoon the filling mixture over the pecans, filling each shell about ¾ full.
- Bake for 25 minutes or until the filling is set and slightly puffed.
- Let them cool on a wire rack for at least 15–20 minutes.
- Serve warm or store for later—they taste amazing either way!
Nutrition Info:
| Nutrition | Value |
| Calories | 319kcal |
| Carbohydrates | 45g |
| Protein | 3g |
| Fat | 15g |
| Sugar | 22g |
| Sodium | 163mg |
Smart Tips From My Kitchen To Yours!
1. Warm your corn syrup slightly before mixing:
Just a few seconds in the microwave helps it blend better with the eggs and sugar—no gritty texture, no over-mixing needed.
2. Toast your pecans for extra depth:
A quick 5-minute toast in the oven brings out a deep, nutty flavor that makes a noticeable difference in the final bite.
3. Use a spouted measuring cup or mini ladle for pouring the filling:
It makes the filling process much less messy and gives you better control when portioning into tiny pie shells.
4. Don’t skip the salt—it balances the sweetness:
Even that tiny ¼ teaspoon can make or break the richness. A sprinkle of flaky sea salt on top after baking? Next level.
5. Bake with a tray underneath to catch any overflow:
Mini pies can bubble up while baking. A lined tray underneath saves cleanup and keeps your oven drama-free.
6. Let them cool completely before storing:
They firm up as they cool, making them easier to store and less likely to stick to their shells or each other.
7. Freeze individually, not in batches:
Wrap them separately before freezing to preserve texture and avoid that dreaded “soggy bottom” when thawed.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
