
Buttery mini tart shells filled with a rich, spiced pecan filling — perfect for parties, gifts, and cozy afternoons with coffee.

This recipe for mini pecan pies is a tiny celebration of buttery crust and buttery filling, one that first became a holiday fixture in my kitchen after a baking weekend experiment. I was trying to turn the classic pecan pie into a finger food for a potluck and discovered that the deep, caramel-like filling combined with a petite, crisp shell makes a treat that feels indulgent without being cumbersome. These little tarts have a satisfying contrast: a flaky, all-butter shell that gives way to a jammy, nut-forward center studded with toasted pecans. They are small but bold in flavor, and they vanish quickly whenever I bring them to gatherings.
I like to make the dough the night before so the chilling time fits into the rhythm of a busy schedule; overnight resting improves texture and makes the dough easier to handle. My family loves them slightly warm with a small dollop of softly whipped cream, while friends at parties often prefer them room temperature so the caramel interior firms just enough to be picked up. The recipe is forgiving enough for beginner bakers but offers little techniques — like briefly prebaking the shells and chilling shaped dough — that elevate the final texture. These mini pies are portable, freezer-friendly, and perfect for gifting during the holidays with a little cellophane and a ribbon.
I first served these at a winter brunch and watched them disappear in under twenty minutes. One guest asked for the recipe before dessert plates were cleared — a reliable sign I've made something worth repeating. Over time I've learned little tricks, like chilling the shaped crusts briefly and using a 2.75-inch cutter for consistent tamaño, that make the process smoother and the results more consistent.
My favorite part is the moment when the filling is still glossy and warm enough to smell deeply of caramel and butter. Guests often comment on how intense the pecan flavor is for such a small bite. A single tray at a gathering rarely lasts, and I've learned to double the batch if I want leftovers.
Store the mini pies in a single layer in an airtight container at room temperature for up to 3 days; stacking is okay if you place parchment between layers. For refrigeration, cover tightly and chill up to 5 days — bring to room temperature before serving to restore the filling's texture. To freeze, cool completely, place the tarts on a baking sheet until firm, then transfer to a freezer-safe container or bag and freeze up to 3 months. Reheat from frozen in a 325°F oven for 6–8 minutes or until warmed through, or allow to thaw in the refrigerator overnight for best texture.
For a dairy-free version, swap the unsalted butter for a dairy-free margarine or coconut oil measured 1:1, though coconut oil will add a slight coconut aroma. To reduce sugar intensity, replace half the dark brown sugar with light brown sugar or even maple syrup (reduce other liquids slightly if using syrup). Use walnuts or chopped almonds in place of pecans, but expect a different flavor profile and a slightly firmer bite. If avoiding eggs, try a commercial egg replacer for one egg, but note the filling will set differently and may be softer.
Serve warm with a small spoonful of lightly sweetened whipped cream or a dab of bourbon whipped cream for an adult twist. They pair beautifully with strong coffee, spiced cider, or a simple scoop of vanilla ice cream for a miniature sundae. For holiday platters, arrange with sugared cranberries and sprigs of rosemary for color contrast. If serving at a party, place them on small decorative liners so guests can pick them up easily.
Pecan pie is a classic of American Southern baking with roots in early Southern and Native American cooking where pecans were a plentiful regional nut. The modern sweet custard-style pecan pie became popular in the 19th and 20th centuries as sugar and corn syrup became widely available. Miniaturizing the dessert follows a long tradition of turning large, shareable tarts into petite versions for social gatherings and finger-food culture.
In winter, add warm spices like a pinch of cloves or replace half the vanilla with bourbon for depth. For autumn, fold in a tablespoon of pumpkin puree and an extra pinch of cinnamon for a hybrid treat. In spring or summer, lighten flavors by reducing sugar slightly and adding a bright finish of orange zest to the filling before baking.
Prepare the dough and shape cups ahead of time, refrigerate the lined pan, then fill and bake on the day you plan to serve. Alternatively, bake the mini pies fully and freeze them; reheat briefly before serving. For efficient assembly, set up a filling station with a spoon and a small measuring scoop to fill each cup uniformly. Cooling completely before packing prevents condensation and sogginess.
These mini pecan pies are a small but memorable expression of comfort and hospitality. Whether you make them for a holiday table or a Sunday coffee with friends, they reward a little planning with an outsized payoff in flavor and satisfaction. Try them once and you’ll find reasons to make them again.
Chill shaped crusts for 5–10 minutes before pre-baking to help them retain shape and prevent shrinking.
Toast pecans lightly in a dry skillet for 3–4 minutes to intensify their flavor before adding to the filling.
Use flaky sea salt on top for a professional sweet-salty contrast; sprinkle very lightly.
This nourishing mini pecan pies (mini muffin pan) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Dough can be made the night before; keep it wrapped in plastic and chilled. If using store-bought, keep it refrigerated until ready to roll.
Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator and warm in a low oven before serving.
This Mini Pecan Pies (Mini Muffin Pan) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Prepare pie dough at least 2 hours before shaping; for best results make it the night before. Keep chilled until ready to roll to maintain structure and flakiness.
Roll dough to a 12-inch circle and use a 2.75-inch cutter to cut rounds. Gently press into a greased 24-count mini muffin pan and refrigerate 5–10 minutes.
Preheat oven to 325°F. Bake chilled shells for 7 minutes to set the bottom and prevent sogginess. Increase oven to 350°F for the final bake after filling.
Melt butter and let cool slightly. Whisk brown sugar, egg, vanilla, nutmeg, and cinnamon until smooth. Whisk in melted butter, then fold in chopped pecans.
Spoon 1–2 teaspoons of filling into each warm crust, sprinkle with flaky salt, and bake at 350°F for 16–18 minutes until filling is set and edges are lightly golden.
Cool completely in the pan so the filling firms. Use a spoon to gently remove each tart. Serve at room temperature or slightly warm with whipped cream if desired.
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This recipe looks amazing! Can't wait to try it.
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