Name: Mini Pecan Pies in Mini Muffin Pan Recipe
Prep time: 2 h 40 min
Cook time: 18 min
Total time: 3 h
Cuisine: American
Ingredients: 1 unbaked pie crust (store-bought or homemade all-butter pie crust); 3 Tablespoons (43g) unsalted butter; 1/2 cup (100g) packed dark brown sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1/4 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 3/4 cup (100g) chopped pecans; Coarse sea salt or flaky sea salt for sprinkling

If you’re a fan of classic pecan pie but wish you could enjoy just a bite-sized treat, you’re in for a real delight with this Mini Pecan Pies in Mini Muffin Pan Recipe. These little gems pack all the rich, buttery, nutty goodness of a full-size pecan pie but in perfectly portable mini portions. I absolutely love this recipe because it’s great for parties, holiday desserts, or just sneaking one (or two) after dinner without the guilt. Trust me, once you try these, you’ll want to keep a batch ready to go in your freezer at all times!

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Why You’ll Love This Recipe

Bite-Sized Perfection: These mini pies let you enjoy all the flavor of pecan pie in a convenient, shareable size that everyone loves.
Simple Ingredients: You probably already have what you need in your pantry—no complicated shopping trips required.
Perfect for Any Occasion: Whether it’s a casual get-together or a fancy holiday party, these mini pies fit right in.
Make-Ahead Friendly: You can prep dough in advance and freeze baked pies, making dessert stress-free whenever cravings strike.

The image shows several small, round pastries with a light golden crust and a textured, darker brown topping that looks crunchy and slightly caramelized, resembling pecans or a spiced nut mix. Each pastry has one visible layer of thick crust forming the base and sides, with a generous amount of the nutty, crispy topping sitting evenly on top. Coarse salt flakes are scattered lightly over the topping, adding a touch of contrast. The pastries are placed on a sheet of parchment paper that lies on a white marbled surface, giving a natural and rustic feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Mini Pecan Pies in Mini Muffin Pan Recipe comes from a handful of high-quality, simple ingredients that work together perfectly. A good pie crust is your base, while buttery, brown sugar sweetness combines with toasted pecans for that classic flavor you crave.

Unbaked Pie Crust: Whether store-bought or homemade, I prefer all-butter crusts for that flaky texture and rich flavor.
Unsalted Butter: Melting the butter fresh is key to a smooth, luscious filling with that signature buttery taste.
Dark Brown Sugar: This adds a deep molasses note essential to classic pecan pie flavor.
Large Egg: Helps bind the filling so it sets just right without being too firm.
Pure Vanilla Extract: A splash intensifies the sweetness and rounds out the flavors.
Ground Nutmeg: Adds warmth and a hint of spice.
Ground Cinnamon: Complements nutmeg and pecans with cozy spice.
Chopped Pecans: The star of the show — toasted to bring out their buttery crunch.
Coarse Sea Salt or Flaky Sea Salt: A light sprinkle at the end lifts the flavors and balances the sweetness beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to experiment a bit with this Mini Pecan Pies in Mini Muffin Pan Recipe because it’s so versatile. Feel free to customize it based on your taste or dietary needs—you really can’t go wrong.

Vegan Version: I substituted the butter and egg with coconut oil and a flax egg once, and it turned out surprisingly good, especially when topped with vegan whipped cream.
Spiced Up: Sometimes I add a pinch of cayenne or ginger for a little unexpected kick that blends beautifully with the pecans.
Mini Bourbon Pecan Pies: Adding a splash of bourbon to the filling gives the pies an adult-depth flavor that my family goes crazy for during holidays.
Gluten-Free Crust: I’ve swapped in a gluten-free pie crust for friends with allergies, and it holds up nicely without sacrificing flavor.

How to Make Mini Pecan Pies in Mini Muffin Pan Recipe

Step 1: Chill and Prep Your Pie Dough

I always start by making sure my pie crust is ready before jumping into the filling. Pie dough needs to chill in the fridge for at least 2 hours, so I like to make it the night before. This helps the dough firm up and makes it much easier to handle. When you’re ready, roll the dough out onto a floured surface into a roughly 12-inch circle. You’ll want to cut rounds just a bit smaller than the mini muffin cavities—about 2.75 inches works perfectly. Use a cookie cutter or a small bowl rim as your guide.

Step 2: Shape Mini Pie Crusts in the Muffin Pan

Grease your 24-count mini muffin pan well with nonstick spray—that helps those tiny crusts pop out easily later. Gently press each dough round into the muffin cups, pressing the dough up the sides to form little pie shells. Don’t worry if the edges crack a bit, just press them together with your fingers. Pop the pan in the fridge for about 5 to 10 minutes while your oven preheats. This chill step is a game-changer to help the crusts keep their shape during baking.

Step 3: Pre-Bake the Crusts to Avoid Sogginess

Bake those little crusts at 325°F (163°C) for 7 minutes before you add any filling. This prevents the dreaded soggy bottoms that can happen with pecan pies since the filling is somewhat liquid. You’ll see the edges start to look a little set but not browned—this is exactly right. Afterwards, crank the oven up to 350°F (177°C) for baking the filled pies.

Step 4: Mix the Classic Pecan Pie Filling

While the crusts pre-bake, melt your butter gently in the microwave or over low heat, then let it cool for a few minutes. In a bowl, whisk together the brown sugar, egg, vanilla, nutmeg, and cinnamon until smooth and glossy. Then stir in your melted butter, followed by the chopped pecans. This filling is rich and sticky, and I love how the nuts add that perfect crunch in every bite.

Step 5: Fill and Bake the Mini Pecan Pies

Spoon about 1 to 2 teaspoons of filling into each warm mini crust. Don’t overfill—these will bubble up a bit as they bake. Before popping them in the oven, sprinkle a tiny pinch of coarse or flaky sea salt on top of each pie. Salt and sweet is a classic combo that really makes the pecan flavor sing. Bake for 16 to 18 minutes, watching carefully as the crusts brown slightly and the filling sets but still looks slightly jiggly in the center. Over-baking can dry out these little pies, so keeping an eye on them helps a lot.

Step 6: Cool and Serve (Or Freeze for Later!)

Allow your mini pecan pies to cool completely in the pan. This step is super important because the filling needs to firm up so they hold together when you take them out. I usually use a small spoon to gently lift them from the pan—works like a charm! For serving, I love topping each pie with a dollop of whipped cream or a tiny scoop of vanilla ice cream. But honestly, they’re addictive on their own.

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Pro Tips for Making Mini Pecan Pies in Mini Muffin Pan Recipe

Keep Dough Cold: I learned early on that keeping the dough chilled helps prevent it from sticking and tears, especially when working with smaller rounds.
Don’t Skip the Pre-Bake: Pre-baking the crust ensures it’s crisp and supports the filling without getting soggy—a common mistake I once made before discovering this step.
Watch Your Oven Closely: Mini pies bake quickly, and over-baking will dry them out, so start checking at the 16-minute mark.
Handle Pies Gently: Let pies cool fully and use a small spoon or offset spatula to remove them to keep their shape intact.

How to Serve Mini Pecan Pies in Mini Muffin Pan Recipe

The image shows about fifteen small round pastries arranged closely on a white scalloped plate. Each pastry has a light golden crust forming the bottom and sides, topped with a thick layer of chopped nuts mixed with a caramel-like sticky glaze. The nuts appear to be mainly pecans or walnuts, unevenly distributed, giving a rough texture. The pastries have a slightly shiny, browned surface from baking, and the plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple—just a little dollop of freshly whipped cream or a sprinkle of powdered sugar. Sometimes I toss on a tiny shard of flaky sea salt to enhance the sweetness, which always surprises and delights guests. For an indulgent twist, a drizzle of caramel sauce is heavenly too.

Side Dishes

I like pairing these mini pecan pies with robust coffee or spiced hot cider, especially during the cooler months. They also go great alongside a sharp cheddar cheese plate if you want to get fancy. For a brunch dessert, they’re lovely with fresh fruit salad and creamy yogurt.

Creative Ways to Present

For parties, I’ve arranged mini pie platters with edible flowers and fresh pecans as decoration. Wrapping individual pies in parchment paper tied with twine makes adorable take-home treats. Around the holidays, I’ve shaped extra dough scraps into leaf or star designs to top the pies, adding an elegant touch.

Make Ahead and Storage

Storing Leftovers

These mini pecan pies keep beautifully at room temperature for up to 3 days when stored in an airtight container. I’ve found they taste just as fresh when refrigerated, especially if your kitchen is warm. Just be sure to bring them back to room temp before serving for the best texture.

Freezing

When I make extra batches, I freeze them for up to 3 months. After cooling completely, I layer the pies between parchment paper in a freezer-safe container. Thaw them on the counter for a couple hours before serving. It’s a lifesaver during busy seasons or unexpected guests!

Reheating

To reheat leftovers, I pop them into a 325°F oven for about 8-10 minutes. This brings back their flakiness and warms the filling without drying them out. Microwaving works in a pinch but can make the crust a bit soggy, so oven reheating is my go-to.

FAQs

Can I use store-bought pie crust for this recipe?

Absolutely! While I love making my own all-butter crust for flavor and flakiness, store-bought crust works just fine and saves time. Just be sure it’s thawed and handled gently to avoid cracking.
How long do mini pecan pies take to bake?

This Mini Pecan Pies in Mini Muffin Pan Recipe calls for a two-step bake — 7 minutes pre-bake of the crusts at 325°F, then after filling, bake for 16-18 minutes at 350°F. Keep an eye so you don’t over-bake.
Can I make this recipe dairy-free?

Yes! Substitute the butter with dairy-free margarine or coconut oil, and replace the egg with a flax egg or commercial egg replacer. The texture and flavor are still wonderful with these swaps.
How do I prevent the crust from getting soggy?

Pre-baking the crusts before adding filling is the key. This ensures the bottoms stay crisp and firm despite the liquid filling. Also, keeping the pies fully cooled before serving helps the texture set nicely.
Can I use a 12-count muffin pan instead?

Yes, you can! Use a 3.75–4 inch round cutter and adjust baking time: pre-bake for about 10 minutes and bake filled pies for around 22-23 minutes. You’ll end up with larger mini pies that are equally delicious.

Final Thoughts

This Mini Pecan Pies in Mini Muffin Pan Recipe will quickly become one of your go-to desserts, especially when you want a smaller, fuss-free sweet treat that doesn’t skimp on flavor. I love making a double batch ahead of time because these pies freeze so well and they make any party or family gathering instantly better. Whether you’re a newbie baker or a seasoned kitchen pro, these mini pies are easy, rewarding, and seriously delicious. So, grab your mini muffin pan and get ready to wow everyone with these irresistible little bites of pecan pie heaven!