Mini Southern Pecan Pies

Mini Southern Pecan Pies with rich pecan filling, flaky crust, and optional bourbon. An easy individual dessert for Thanksgiving or Christmas.

Course Dessert

Cuisine American, Southern, Texas

Keyword mini bourbon pecan pie, Mini Southern Pecan Pies, Pecan Pie cups

Prep Time 20

Cook Time 25

Total Time 45

Servings mini pies

Calories 310kcal

Author Evelyn Osborn

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.

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.