Mini Southern Pecan Pies
These Mini Southern Pecan Pies have everything I love about a traditional pecan pie tucked into a little muffin-size crust. The filling is rich with brown sugar, dark corn syrup and plenty of pecans, and I like adding a little bourbon for extra warmth and flavor.
I especially like these for Thanksgiving and Christmas because everyone gets their own little pie. They are easy to serve, easy to pick up from a dessert table, and just enough after a big holiday meal.
These are made from the same flavors we use in our Texas Bourbon Pecan Pie, only baked in muffin tins instead of one large pie.
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I believe pecan pie is even better with a little bourbon in it. It adds a nice depth without taking over the filling. But the bourbon is completely optional, and I know plenty of folks who prefer their pecan pie without it.
Why I Love These Mini Pecan Pies
There is something nice about serving individual desserts, especially when the holiday table is already full.
- They have the familiar flavor of Southern pecan pie in a smaller serving.
- You can make them with or without bourbon.
- Refrigerated or homemade pie dough both work.
- They are easy to serve at Thanksgiving, Christmas and holiday parties.
- No slicing or pie server is needed once they are cooled.
Key Ingredients
The full measurements are in the recipe card below, but these are the ingredients I pay the most attention to when making these little pies.
Dark brown sugar: I like dark brown sugar here because the extra molasses gives the pecan filling a deeper flavor.
Dark corn syrup: I use Karo dark corn syrup. It gives the filling that familiar smooth, gooey pecan pie texture and pairs well with the brown sugar.
Pecans: Chopped pecans make these little pies much easier to eat than large pecan halves would. I like having pecans throughout every bite.
Bourbon: Two tablespoons is enough to give the filling a warm bourbon flavor without overpowering the pecans. You can leave it out without changing the rest of the recipe.
Pie crust: You will need two 9-inch unbaked pie crusts. I roll and cut them into rounds using a 3-inch biscuit cutter.
Equipment Needed:
- Muffin Tins
- 3 inch biscuit cutter
- Pastry Mat
- Rolling Pin
- Mixing Bowls
How to Make Mini Southern Pecan Pies
The complete recipe is in the card below, but I’ll walk you through how I make these little pecan pies and the spots where a little care makes a difference.
Step 1: Cut the Mini Pie Crusts
Preheat the oven to 350°F.
Roll the pie dough out on a lightly floured surface. Using a 3-inch round biscuit cutter, cut as many circles as you can from the dough.
Gather the scraps, gently roll them out again and continue cutting until the dough is used. You should have enough dough for about 16 mini pie crusts, although the exact number can vary a little depending on how thick you roll your dough.
I try not to work the scraps more than necessary because too much handling can make pie dough tougher.
Step 2: Shape the Pie Cups
Spray the muffin tins with nonstick cooking spray.
Carefully place one dough circle into each muffin cup and gently press it against the bottom and sides.
The crust should come a little more than halfway up the side of the muffin cup. It does not have to reach the top.
I like to take a minute here and make sure each crust is sitting flat against the bottom of the pan. That gives the filling a nice little cup to settle into.
Step 3: Mix the Pecan Pie Filling
In a large mixing bowl, combine the dark corn syrup, eggs, dark brown sugar, melted butter, salt, vanilla and bourbon, if using.
Mix until everything is well combined and the eggs are completely incorporated.
Step 4: Add the Pecans
Divide the chopped pecans evenly among the prepared pie cups.
I like adding the pecans to the crusts first instead of stirring them into the filling. It makes it easier to see that every little pie gets a good amount.
Step 5: Fill and Bake
Carefully spoon the filling over the pecans, leaving a little room at the top of each crust. Do not overfill them because pecan pie filling can bubble as it bakes.
Bake at 350°F for 20–25 minutes.
The filling should look set around the edges when the pies are ready.
Step 6: Cool the Mini Pies
Remove the muffin pans from the oven and place them on wire cooling racks.
Take a quick look around each pie while the filling is still warm. If any filling has bubbled over and stuck to the muffin pan, carefully loosen it from the edge with a thin knife.
This is one of those little steps that matters. Once that sugary filling cools and hardens against the pan, getting the pies out cleanly becomes much more difficult.
Let the mini pies cool completely before removing them from the muffin tin. I run a butter knife gently around the edge if one needs a little help coming loose.
Expert Tips
- Keep the dough cool. If your pie dough gets very soft while you are cutting the circles, refrigerate it for about 15–20 minutes. Cool dough is easier to work with and holds its shape better.
- Do not overfill the cups. Leave a little room because the filling will bubble as it bakes. Overflowed pecan filling turns into very sticky candy once it cools.
- Loosen spills while they are warm. If filling bubbles onto the muffin tin, scrape it away before it hardens.
- Toast the pecans if you have time. You can toast them briefly in a dry skillet before making the pies. I like the deeper nutty flavor it gives them, but it is not required.
- Let them cool before removing them. The filling continues to set as the pies cool, so they will come out more cleanly if you give them time.
Easy Variations
I usually make these with bourbon, but there are a few simple ways to change them without changing the basic recipe.
Leave out the bourbon: Nothing else needs to be adjusted. You will simply have a classic mini pecan pie.
Add a little chocolate: Sprinkle a few mini chocolate chips into the pie cups with the pecans before adding the filling.
Top with pecan halves: Place a pecan half on top of each pie before baking for a more finished look.
Can I Make Mini Pecan Pies Ahead?
Yes. In fact, these are a very handy holiday dessert to make ahead because you do not have to worry about cutting and serving a whole pie at the last minute.
Let the pies cool completely before storing them. I would keep them in an airtight container so the crust does not dry out.
For longer storage, keep them refrigerated and bring them closer to room temperature before serving if you prefer a softer filling.
Frequently Asked Questions
Absolutely. Simply leave the bourbon out. You do not need to replace it with another ingredient.
Usually, it is filling that has bubbled between the crust and the pan. Loosening any overflow while the pies are still warm makes a big difference. Spraying the muffin tin before adding the crusts also helps.
Yes. I don’t mind a good shortcut when it still gives me a good result, and refrigerated pie dough works very well for these little pies.
The edges of the filling should look set after about 20–25 minutes at 350°F. Remember that the centers will continue to firm as the pies cool.
More Pie Recipes to Try
If you enjoy serving individual pies, our Mini Pumpkin Pies are another good choice for the holidays. You might also enjoy these Glazed Apple Hand Pies or our Old Fashioned Pumpkin Pie. And if you would rather bake one full-size pecan pie, try our Texas Bourbon Pecan Pie.
These Mini Southern Pecan Pies are a sweet little way to serve one of our favorite holiday pies. Make them with the bourbon or leave it out and keep them classic.
If you make them, I would love to hear how they turned out. Leave me a comment and a recipe rating below.
🥣 Recipe
Ingredients
- 3 Tablespoons butter melted
- 1 cup dark brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup dark corn syrup we use Karo Syrup
- 2 Tablespoons Bourbon
- 1 cup chopped pecans
- 2 9 inch unbaked pie crusts
Instructions
- Preheat oven to 350°F.
- Roll the pie dough out on a lightly floured surface. Using a 3-inch round biscuit cutter, cut out rounds, rerolling the scraps as needed. You should have about 16 mini pie crust rounds.
- Spray muffin tins with nonstick cooking spray. Carefully press one dough round into each muffin cup to form a mini pie crust. The crust should come a little more than halfway up the sides.
- In a large bowl, combine the corn syrup, eggs, brown sugar, melted butter, salt, bourbon if using, and vanilla. Mix until well combined.
- Divide the chopped pecans evenly among the prepared pie cups.
- Carefully spoon the pecan pie filling over the pecans, making sure not to overfill the cups.
- Bake for 20–25 minutes.
- Remove the muffin tins from the oven and place them on wire racks. If any filling has spilled over, carefully loosen it from the edges of the pan while it is still warm.
- Let the mini pies cool completely before removing them from the muffin tins. Use a butter knife around the edges if needed to help loosen each pie.
Notes
- The bourbon is optional and can be omitted without replacing it with another ingredient.
- If the dough becomes too soft while working with it, chill it for 15–20 minutes before continuing.
- Toasting the pecans first is optional, but it can add a deeper nutty flavor.
- Do not overfill the pie cups because the filling can bubble over as it bakes.
Nutrition
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