Mini Pecan Pies (Easy, Homemade, No Rolling Pin!)
Mini Pecan Pies are individually-portioned in a muffin pan and fun to eat, featuring a tender, buttery crust (no rolling pin needed) and a sweet, nutty filling!
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You probably think I'm sharing a recipe for Mini Pecan Pies because of a certain upcoming holiday that starts with Thanks- and ends with -giving.
Well, that may be so...but the truth is, we'll also be celebrating my husband's birthday in a few short weeks. And he's not a big fan of cake but he looooooves pecan pie. So every year, I like to change things up a bit as the year goes on. I save the BEST pecan pie recipe for Thanksgiving, but I bake my husband a pan of pecan pie bars for Father's Day, and I make this Mini Pecan Pie recipe for his birthday!
Mini Pecan Pies are a "cheater" version of pecan pie that's ideal to make when time is a little tight or when I want individually-sized treats for everyone to enjoy. In fact, I'd consider these cute little treats to be the pecan pie incarnation of birthday cupcakes! 😉
Ingredients
Mini Pecan Pies are totally scrumptious...and that's coming from someone who didn't used to care for pecan pie (me) as well as someone who considers himself a pecan pie expert (the hubby)! The ingredients are simple and straightforward:
- Cream cheese + salted butter + flour. Instead of a traditional, rolled-out pie crust, these little pies boast a 3-ingredient homemade crust that you form into a circle with your fingers and then lightly press into the pan...no rolling pin required! The crust turns out tender and melt-in-your-mouth flaky, and it's the perfect vehicle for the gooey, sugary pecan filling. Read on for those components...
- Brown sugar. Packed. Unlike most pecan pies, this Mini Pecan Pie recipe doesn't require any corn syrup!
- More butter. At room temperature. And since it's such a small amount, salted or unsalted will work.
- Eggs. At room temperature.
- Pure vanilla extract. The amazing flavor of this vanilla will forever be my favorite.
- Salt. I'm always a fan of fine sea salt.
- Pecans. My husband would claim that the key to perfect Mini Pecan Pies is finely chopping the pecans...like, really finely chopping them. That's how his Nanny always made pecan pie, so by golly, it has to be right. By finely chopping the nuts, they form this crackly pecan veneer on top of the layer of brown sugary goo. Of course, if you prefer larger pieces of nuts (as pictured in this post), save your arm the workout and go for a coarser chop...it's totally up to you!
By some sort of voodoo magic, those basic ingredients morph into the most tender crust and most delicious pecan filling!
How to Make Mini Pecan Pies
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
Have I mentioned that when you make this Mini Pecan Pie recipe, there's no crust to roll out? 🙂
- Prepare a muffin pan by generously greasing and flouring each muffin cup (or coat with a flour-based baking spray, such as Baker's Joy).
- In a medium bowl, beat together the softened cream cheese and butter.
- Blend in the flour until smooth and well combined.
- Scrape the dough onto a sheet of plastic wrap, wrap it, and form it into a disk. Refrigerate for 30 minutes to 1 hour.
- In another medium bowl, beat the butter into the brown sugar.
- Blend in the eggs, vanilla, and salt, and mix until thoroughly incorporated.
- Gently stir in the chopped pecans.
- Adjust an oven rack to the center position of your oven and preheat to 350°F.
- Once the dough is chilled, divide it into 12 equal pieces. Roll each piece of dough into a ball and then carefully press it into a thin, flat circle. Lay the circle of dough in one of the muffin cups and gently press it into the bottom and up the sides.
- Evenly divide the pecan filling between the 12 mini pie crusts (a cookie scoop can make this task easier and less messy).
- Bake for 20 to 25 minutes or until the filling is puffy and set.
- Allow the Mini Pecan Pies to cool in the pan for a couple minutes before carefully loosening and transferring to a rack to finish cooling.
ENJOY!
This Mini Pecan Pie recipe is easier and less intimidating to make than a full-sized pecan pie. And since these little cuties freeze well, they can even be made a good bit ahead of time!
Whether it's Thanksgiving or a pie-lover's special day, Mini Pecan Pies are sure to be a hit.
Hope y'all love them as much as we do! 🙂
More Thanksgiving Desserts
- Caramel Apple Sheet Cake
- Pumpkin Gingersnap Icebox Cake
- Cranberry Pomegranate Fluff Salad
- Pumpkin Bundt Cake
Mini Pecan Pies (Easy, Homemade, No Rolling Pin!)
Video
Ingredients
FOR THE CRUST:
- 3 ounces cream cheese, at room temperature
- ½ cup (1 stick) salted butter, at room temperature
- 1 cup all-purpose flour
FOR THE FILLING:
- 1 ½ cups packed brown sugar
- 2 tablespoons butter, at room temperature
- 2 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 ½ cups finely chopped pecans
Instructions
- Prepare muffin pan by generously greasing (with softened butter or shortening) and flouring each muffin cup (or coat with a flour-based baking spray, such as Baker's Joy).
- In a medium bowl, beat together cream cheese and butter. Mix in flour until smooth and well combined. Scrape dough onto a sheet of plastic wrap, wrap and form into a disk, and refrigerate for at least 30 minutes, but ideally 1 hour.
- In another medium bowl, beat butter into brown sugar. Blend in eggs, vanilla, and salt, and mix until thoroughly incorporated. Gently stir in pecans.
- Place oven rack in center position of oven and preheat to 350°F. Once dough is chilled, divide it into 12 equal pieces (I do so by forming a circle with the dough, cutting it into quarters, and then dividing each quarter into three pieces...if you have a small kitchen scale, it can help you achieve equal pieces, but eyeballing it works, too!). Roll each piece of dough into a ball and use your fingers to gently press it into a thin, flat circle. Lay the circle of dough in one of the greased and floured muffin cups and gently press it into the bottom and up the sides, spreading the dough a bit more if necessary to cover the entire cup. (You want the crust to lightly adhere to the muffin cup, but don't press it too hard or it may get stuck!)
- Give the filling another stir to redistribute the pecans and evenly divide it between the 12 mini pie crusts (use a cookie scoop to make this easier).
- Bake for 20 to 25 minutes or until the filling is puffy and set and the edges of the crust are starting to turn golden. Remove pan to a rack and allow to cool for 2 minutes. Run a thin knife around the edges of each muffin cup to make sure that there is no sticking. Allow to rest for 5 more minutes. Run knife around each pie one more time. Place a cooling rack on top of muffin pan and carefully invert so that pan is resting upside-down on rack. Carefully lift pan and turn the pies over to finish cooling on the rack.
Equipment Needed
Notes
- MAKE AHEAD: Dough may be made up to 3 days in advance, but you will need to let it soften at room temperature enough to form it into individual pie crusts (but make sure it is still somewhat chilled or it will be too soft and sticky!).
- The trickiest part of this recipe is removing the pies from the muffin pan, but it definitely can be done! The keys to success are making sure that the muffin cups are thoroughly greased/floured, baking long enough to set the filling, initially loosening the pies with a knife, allowing them to rest long enough that they don't fall apart, once more making sure that they're loosened, and then putting the cooling rack on top of the pan before carefully overturning.
- STORAGE: Mini Pecan Pies may be stored in an airtight container for up to 3 days at room temperature. After that, transfer to the refrigerator.
- FREEZING: Mini Pecan Pies can be made ahead of time and frozen for up to three months. Arrange in an airtight, freeze-proof container, separating the layers with parchment paper. Thaw at room temperature before serving.
Nutrition
Adapted from Cooks.com. Post originally published on November 6, 2014, and updated on November 20, 2020, and October 12, 2024.
I made these this week and they are terrific. One question: I like my filling a little runny and this filling was more like a paste consistency. What can I alter to get it a bit more runny?
Hi Peter! So glad you enjoyed these! If your filling was too stiff, it probably means your mini pies were baked just a bit too long. Of course, you want to bake them long enough that the crust sets up, but maybe try cutting off a minute or two next time and see if that helps. 🙂
Oh my gosh. I love these mini pecan pies. It was hard not to eat them all before my event! Just the right amount of filling and pecans. Yum.
Can these be made in a mini muffin pan? If so, how long would they need to bake?
Hi Peggy! I haven't tried it myself, but I don't see why it wouldn't work! It depends on the size of your particular mini muffin pan, but typically, a mini muffin is 1/3 the size of a regular muffin. So if that's the case, I'd expect this recipe to yield around 36 *mini* Mini Pecan Pies. 😉 As for bake time, I'm guessing a mini muffin pan will require around 15 minutes to bake this recipe, give or take a bit. So I'd start checking them at 12 minutes just to be safe! Good luck and please let me know how it turns out if you decide to give this recipe a try in a mini muffin pan! 🙂
This recipe was given to me by our Home Economics teacher back in the 70's and have made them for years. I use the petite pie pans.They are always a hit! I also mix everything by hand cutting cold butter into flour, then add the softened cream cheese. Very easy and delicious!
It's hard to beat a classic, isn't it? 🙂
I'm so glad I found this recipe - it is a keeper and a new Thanksgiving "must have"! I topped each with a pecan half and they were just beautiful on our dessert table. Your tips for removing them from the pan were great. Thank you for sharing this many years ago!
Just made these for thanksgiving tomorrow, and had to sneak one(surely they won't notice ONE missing, if I arrange them artfully!) and these are so good. All the awesomeness of pecan pie without nearly as much fuss, and above all else NO CORN SYRUP. Hate the after taste of that stuff. I've always insisted that "real" pecan pie was made with sugar or sugar syrup, and this just reinforces this fact.
I pulverized the pecans by stepping on the bag instead of chopping, and they turned out fine.
Pinned the recipe and made it today. it was perfect! Taking them to work tomorrow. Thank you!
You're very welcome, Nicole...so happy to hear it! 🙂
Found the link to this on Buzzfeed, just finished baking my mini-pies, they are SCRUMPTIOUS!! I added a spoon of nutella in the filing after I added the eggs, let me tell you they are SO yummy!!!
Can't wait to try your other recipes! New fan!!
Yay...glad you found me, Imene, and glad you love these mini pies! Adding Nutella to the filling is pure genius...I believe I'll be stealing your idea next time. 😉 Hope you enjoy any other recipes you end up trying from the site just as much as this one. Happy Thanksgiving!
You had me at no crust rolling! My husband loves pecan pie, but it's almost impossible to find in Hawaii. As much as I enjoy baking and cooking, pie crust is not my forte. These look like a true winner, especially because we already have all the ingredients. Pinning! Visiting from Create it Thursday =)
I agree, Natasha...sometimes it's nice to be able to make something "pie-like" without having to bust out the rolling pin. 😉 I hope these are a hit with you and your husband. If you're in Hawaii, I wonder if the same recipe would be good using macadamia nuts??? Thanks so much for the pin and hope you're having a great week!
My oh my! I dare say those mini pies have gotten my attention...and tongue! = ) Your photos grab me every single time. BEAUTIFUL!Thanks so much for sharing with us at Weekend Potluck. Keep em comin' Girl!
Thank you so much, sweet Marsha! I will definitely keep 'em comin'...I love y'all's link party! I appreciate you hopping over and hope you're having a fabulous week!
The filling without corn syrup is a game changer!!!! Soooo delicious.
Ooh these look good, I love pecan pie! I wonder if they would turn out ok in the mini muffin tins, bite size like...will have to give this recipe a try for sure, thanks for sharing it
I'm sure these would work perfectly fine in mini muffin pans...I'm just afraid it would be a lot of work pressing out the tiny rounds of crust that many times! But if you're more industrious (AKA, less lazy) than I am, you should definitely give it a try. 😉 Enjoy, and thanks for taking the time to comment!
Yum, these look great! Any time of year, holiday or not!
Thanks, Michelle! That's my pecan-pie-loving-husband's opinion as well. I make these little guys year-round! 😉
Can I come to your house for THanksgiving? I mean ....really? AMAZING dishes! And I can't wait to try these mini pecan pies!
Come on over, Kristen! I promise to make extra mini pies for you. 😉 Thanks for stopping by and hope you're having a great week in sunny Florida! Or is it prematurely cold there like it is in Texas? BRRRR...!
Samantha, Your recipes are look and sound amazing. You never fail to impress!
Cheers,
Stephanie
You are too sweet, Stephanie...thank you! These little pies are so easy and fun to make...I hope you have a chance to try them! 🙂
I'd never had pecan pie until my step-mom made it for our first ever (read super awkward) blended family Thanksgiving. I am now a total convert and will get the recipe from her eventually! These look like the perfect way to hold me over until I can convince her to cough it up! Yum 🙂
~Meaghan
Ha, Meaghan...glad y'all made it through that first blended Thanksgiving! Perhaps the sugary pecan pie helped ease the awkwardness? 🙂 At any rate, I hope you love these mini pies if you try them! Maybe they'll be even better than you're step-mom's recipe...? 😉
Those are so adorable Samantha!! I have never tried to make a pecan pie, and after the 2 failed attempts to make pumpkin pie today, this recipe sounds perfect. 🙂
Pie fails are the worst, aren't they, Lisa? But at least the mistake still tastes good, even if it doesn't look all that nice. I have it on good authority, however, that you finally achieved pumpkin pie success! 😉 Hope these Mini Pecan Pies turn out well for you, too, if you decide to give them a try. 🙂