Mini Pecan Pies in a Mini Muffin Pan Recipe

When you’re craving a sweet little treat that packs all the flavor of classic pecan pie but in a perfectly bite-sized form, I’ve got just the thing for you. This Mini Pecan Pies in a Mini Muffin Pan Recipe is one of my all-time favorite desserts to whip up when friends come over or when I just want a little indulgence without the fuss of slicing a big pie. I absolutely love how these mini pies turn out—crispy, buttery crust hugging a gooey, nutty filling topped with a hint of flaky sea salt. Trust me, once you try this recipe, it’ll be your go-to for celebrations and casual get-togethers alike!

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Ingredients You’ll Need

The ingredients here work together like a charm — buttery crust meets a rich, sweet, and slightly spiced pecan filling. Using real butter and quality pecans makes all the difference, and I find that a good homemade or store-bought pie crust works great.

• Pie crust: Choose a buttery, all-butter crust or your favorite pre-made one; if you make it ahead, chilling is key to easy handling.
• Unsalted butter: Melting this first brings a lovely richness and helps everything bind perfectly.
• Dark brown sugar: Packed quality brown sugar adds deep caramel notes that balance the nuts.
• Large egg: Acts as the binder to hold the filling together while baking.
• Pure vanilla extract: Just a teaspoon gives a warm, sweet aroma and flavor that’s classic in pecan pie.
• Ground nutmeg: A pinch adds a subtle layer of spice without overpowering the filling.
• Ground cinnamon: Brings a cozy hint of warmth to each bite.
• Chopped pecans: Use fresh, good-quality pecans for the best crunch and flavor.
• Coarse or flaky sea salt: A sprinkle on top brightens the sweetness and adds a lovely contrast.

Variations

I love making these mini pecan pies just as classic as they are, but I also enjoy mixing things up depending on the occasion. Don’t hesitate to swap or add flavors to fit your mood or dietary needs — variety keeps things fun in the kitchen.

• Gluten-Free Crust: I’ve tried this with a gluten-free pie crust and it works wonderfully—just be gentle when rolling it out since it can be more delicate.
• Maple Syrup Swap: For a different kind of sweetness, replace half the brown sugar with pure maple syrup—I find it adds a lovely earthy depth.
• Chocolate Chip Pecan: Adding a few miniature chocolate chips into the filling before baking is a decadent twist my family absolutely adores.
• Spiced Up: Increase cinnamon or add a dash of ground ginger for a spicier fall flavor profile.

How to Make Mini Pecan Pies in a Mini Muffin Pan Recipe

Step 1: Prepare and Chill Your Pie Dough

Start by making your pie dough or grabbing a trusty store-bought crust. The key is to have it well chilled before handling — I usually make mine the night before, so it’s nice and firm. This step saved me so much frustration when I first tried mini pies because cold dough is much easier to roll out and cut.

Step 2: Cut and Shape the Mini Crusts

Roll the dough out on a floured surface into a 12-inch circle, and use a round cookie cutter about 2.75 inches wide to cut out circles. Don’t worry about getting all the dough perfect on first try — just re-roll scraps as needed but try to work quickly to keep the dough cold. Pop each round into a greased mini muffin pan and gently press up the sides and bottom with your fingers. This is where the dough needs to be cooperative, so if you notice cracking, warm your hands slightly and coax it back together.

Step 3: Chill Then Pre-Bake Your Mini Crusts

Once your crusts are nicely shaped in the pan, stick them in the fridge for 5-10 minutes. This little chill helps keep the crust’s shape during baking. Preheat your oven to 325°F (163°C), and then bake the crusts for 7 minutes. This pre-baking step is my secret for avoiding any sogginess once the pecan filling goes in — it sets that bottom crust with a nice light crisp.

Step 4: Whip Up the Pecan Filling

While the crusts bake, melt the butter and let it cool slightly. In a separate bowl, whisk together the brown sugar, egg, vanilla, nutmeg, and cinnamon until combined. Then stir in the cooled butter and chopped pecans. The filling is sweet, buttery, and beautifully spiced—all the things you want packed into these little pies.

Step 5: Fill, Sprinkle, and Bake

Spoon 1 to 2 teaspoons of the filling into each pre-baked crust. Don’t overfill or the filling can spill over while baking. Top each mini pie with a light sprinkle of coarse sea salt — this step really wakes up all the flavors! Now bump up the oven temperature to 350°F (177°C) and bake for 16–18 minutes. Keep an eye out; once the crust edges start to turn golden brown, they’re done.

Step 6: Cool and Enjoy

Let the mini pies cool completely in the pan—this is important so the filling sets properly. I usually use a spoon to carefully lift them out without breaking the delicate crust. If you want to make them extra special, add a dollop of fresh whipped cream or a scoop of vanilla ice cream. I promise it’s heavenly!

How to Serve Mini Pecan Pies in a Mini Muffin Pan Recipe

Garnishes

I’m a sucker for a dollop of lightly sweetened whipped cream piled high on each mini pie. It adds creaminess that balances the sweet, nutty filling perfectly. Sometimes, I grate a little dark chocolate on top or add a tiny drizzle of caramel sauce when I want to go all out. Fresh mint leaves can add a nice color contrast if you’re serving them at a party.

Side Dishes

I love pairing these mini pecan pies with a scoop of vanilla bean ice cream or a hot cup of coffee or chai tea. For holiday brunch, they’re wonderful alongside savory dishes like crispy bacon and fluffy scrambled eggs—the sweet and salty combo always gets rave reviews.

Creative Ways to Present

For special occasions, I’ve arranged these mini pies on a tiered dessert stand with powdered sugar dusted around. Another fun idea is serving them in little decorative cupcake liners for easy grab-and-go appeal at parties. If you want to be extra fancy, try warming them just before serving and drizzle with warm caramel sauce for that wow factor.

Make Ahead and Storage

Storing Leftovers

Leftover mini pecan pies keep really well at room temperature for up to 3 days if covered lightly with plastic wrap or in an airtight container. You can also refrigerate them if your kitchen is warm. I usually just leave mine out on the counter but covered to keep the crust crisp.

Freezing

These mini pies freeze beautifully—just place them on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers. When you’re ready to enjoy, thaw them at room temperature for about an hour. Freezing is a great option for making a batch ahead of time during the holidays.

Reheating

To reheat, pop the mini pecan pies in a 300°F (150°C) oven for 5-7 minutes or until warmed through. This helps restore the crispness of the crust. Avoid microwaving if you want to keep that perfect texture.

FAQs

Final Thoughts

There’s something so satisfying about making these Mini Pecan Pies in a Mini Muffin Pan Recipe that just feels like a cozy hug from the inside out. Whether it’s a holiday treat or a sweet surprise for your family, these little gems never fail to impress. They’re approachable for bakers of all levels, and I love that you can make them ahead or freeze them without losing their charm. If you’re looking for a recipe to wow your guests or just indulge your own sweet tooth, give these a try—I know you’ll love them as much as I do!

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