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Mini Pecan Pies
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Mini Pecan Pies

These mini pecan pies are buttery, sweet, and perfectly bite-sized with a rich, gooey pecan filling baked inside a flaky, tender crust. They deliver all the classic flavor of traditional pecan pie in a convenient individual portion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 Mini Pies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter
  • 3 oz cream cheese
  • 1⅛ cup all-purpose flour
  • ¼ tsp salt
  • ½ cup brown sugar
  • ¼ cup light or dark corn syrup
  • 1 large egg
  • 1 tbsp butter melted
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • ¾ cup chopped pecans
  • ½ cup semi-sweet chocolate chips optional
  • 12 pecan halves

Method
 

  1. Cream butter and cream cheese until smooth.
  2. Add flour and salt, mix until dough forms. Chill for 1 hour.
  3. Mix brown sugar, corn syrup, egg, butter, salt, and vanilla.
  4. Stir in pecans and chocolate chips (optional).
  5. Preheat oven to 350°F (175°C) and grease muffin pan.
  6. Cut dough into 12 pieces and press into muffin cups.
  7. Fill each crust with pecan mixture and top with pecan half.
  8. Bake for 30 minutes until golden and set.
  9. Cool for 10 minutes before removing from pan.

Notes

For the best mini pecan pies, make sure the dough is well chilled before shaping. This helps it stay firm and makes it easier to press into the muffin tin without tearing or sticking. A properly chilled dough also bakes into a more flaky and tender crust.
Do not overfill the crusts, as the pecan filling expands slightly while baking and can overflow if filled too much. Also, let the pies cool for at least 10 minutes before removing them from the pan so they hold their shape.
If you want extra flavor, lightly toast the pecans before mixing them into the filling. It enhances the nutty taste and gives a richer, more bakery-style flavor.