Go Back
A top-down view of freshly baked golden mini pecan pies arranged on a white ceramic plate over a clean white marble countertop. The pies have a shiny, caramelized pecan topping and a flaky crust, capturing the homemade warmth and richness of this classic dessert. Perfectly baked and ready to enjoy with family or guests.

Mini Pecan Pies Recipe

Mini pecan pies are bite-sized bliss with a gooey, rich filling and buttery crunch. Perfect for holidays, parties, or a sweet snack that doesn’t require a whole pie commitment.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 18
Calories 319 kcal

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.
    A baking sheet with 18 ready-to-bake 3-inch mini pie shells is neatly arranged on a white marble countertop. This step prepares the base for the delicious pecan pie filling. The clean layout ensures even baking and easy handling during the filling and baking stages. The shells are ready to be filled and baked.
  • In a large bowl, whisk together eggs, both corn syrups, sugar, butter, vanilla, and salt until smooth.
    In this image, a large clear glass mixing bowl sits on a white marble countertop. Inside, eggs, light and dark corn syrups, white sugar, melted butter, vanilla extract, and salt are being whisked together until smooth. This well-blended filling is the rich and sweet heart of the mini pecan pie recipe, ready for use.
  • Place a few pecan halves into each mini pie shell.
    Pecan halves are being carefully placed into each of the mini pie shells that are arranged on a baking sheet. This image highlights the layering step before the sweet filling is added. Each shell gets a few pecans to provide texture, nutty flavor, and the signature look that defines classic pecan pie.
  • Carefully spoon the filling mixture over the pecans, filling each shell about ¾ full.
    A ladle is being used to carefully spoon the sweet egg-based filling into the mini pie shells, covering the pecans and filling each shell about three-quarters full. The filling includes eggs, sugar, corn syrups, butter, vanilla, and salt. This step ensures each bite has the perfect mix of creamy filling and crunchy pecans.
  • Bake for 25 minutes or until the filling is set and slightly puffed.
    Mini pecan pies are baking in a preheated oven, the filling slowly puffing and setting as the crust turns golden. This step is where the transformation happens—the gooey filling firms up and the pecans become beautifully toasted. It takes around 25 minutes for the pies to bake perfectly and develop their signature look.
  • Let them cool on a wire rack for at least 15–20 minutes.
    Freshly baked mini pecan pies are placed on a wire rack to cool for 15–20 minutes over a white marble countertop. Cooling allows the filling to fully set and gives the pies a firmer texture for easier handling. The rich aroma of toasted pecans and buttery crust fills the air while they rest.
  • Serve warm or store for later—they taste amazing either way!
    A top-down view of freshly baked golden mini pecan pies arranged on a white ceramic plate over a clean white marble countertop. The pies have a shiny, caramelized pecan topping and a flaky crust, capturing the homemade warmth and richness of this classic dessert. Perfectly baked and ready to enjoy with family or guests.