Name: Mini Pecan Pies in a Muffin Pan Recipe
Prep time: 2 h 40 min
Cook time: 25 min
Total time: 3 h 5 min
Cuisine: Southern American
Ingredients: 1 unbaked pie crust (store-bought or all-butter homemade); 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 all things pecan pie but want a fun, bite-sized version that’s perfect for parties, holidays, or just a cozy afternoon snack, you’re going to flip for this Mini Pecan Pies in a Muffin Pan Recipe. I absolutely love how these little gems come together with their golden crusts and gooey, nutty filling—plus, they’re so adorable and easy to share! Keep reading, and I’ll walk you through everything you need to nail these delicious bites every single time.

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Why You’ll Love This Recipe

Mini and Shareable: These pies are perfectly sized so everyone can enjoy a little pie, no forks needed.
Simple Ingredients: Pantry staples combine to create a rich, buttery filling with that signature pecan crunch.
Great for Any Occasion: Whether it’s a holiday feast or casual get-together, these mini pies are always a crowd-pleaser.
Easy to Make Ahead: Prep the crust in advance for stress-free baking when it’s party time.

The image shows several small tartlets placed on a white marbled surface. Each tartlet has a golden-brown short crust base that looks crisp. Inside, there is a rich, bubbly filling made of dark brown caramelized nuts, mainly walnuts, giving a textured and slightly glossy look. The top layer is sprinkled with coarse white salt crystals, adding contrast and highlighting the nut filling. The tartlets are close together, showing a rustic and homemade feel with uneven edges and a warm, inviting color mix of golden crust and dark filling. photo taken with an iphone --ar 2:3 --v 7 - Mini Pecan Pies in a Muffin Pan, easy pecan pie bites, bite-sized pecan desserts, holiday pecan pie treats, pecan pie appetizer

Ingredients You’ll Need

The magic behind these mini pecan pies is in their simple but thoughtfully paired ingredients. You’ll want to choose a buttery pie crust and high-quality pecans to make sure every bite is rich and perfectly textured.

Flat lay of whole pecans with rich brown shells, a stick of unsalted butter melting gently at one side, a small pile of dark brown sugar crystals sparkling in the light, a fresh large brown egg with smooth shell, cinnamon sticks with rough texture and warm reddish-brown hue, a small heap of finely ground nutmeg powder with earthy tone, tiny white coarse sea salt flakes scattered naturally, and a rolled-out pale beige pie dough circle with soft folds and a slightly flour-dusted surface, all beautifully arranged in a casual yet artful manner placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Mini Pecan Pies in a Muffin Pan, easy pecan pie bites, bite-sized pecan desserts, holiday pecan pie treats, pecan pie appetizer

Unbaked Pie Crust: I like using a classic all-butter crust for that flaky, melt-in-your-mouth texture, but store-bought pie dough works great too when you’re short on time.
Unsalted Butter: Melting this adds luscious richness to the filling—make sure it’s unsalted so you can control the seasoning.
Dark Brown Sugar: Locks in that deep caramel flavor we all crave in pecan pies.
Large Egg: This binds everything together and helps the filling set just right.
Pure Vanilla Extract: Just a splash brightens and rounds out the flavor beautifully.
Ground Nutmeg: A pinch adds warmth without overwhelming the other spices.
Ground Cinnamon: Gives a subtle hint of spice that takes the filling to the next level.
Chopped Pecans: The star of the show—toast them lightly before mixing for an even nuttier flavor.
Coarse or Flaky Sea Salt: Sprinkled on top, it’s a delightful contrast that makes the sweetness pop.

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

One of the things I love most is how easy it is to tweak this Mini Pecan Pies in a Muffin Pan Recipe to suit your taste or dietary needs. I like to play around with mix-ins and crusts depending on the occasion.

Gluten-Free Crust: I swapped the standard pie crust for a gluten-free one and loved that everyone at the table could enjoy these without missing out.
Add Chocolate Chips: My family goes crazy when I toss mini chocolate chips into the filling—pure indulgence!
Maple Syrup Swap: For a natural sweetener twist, replace some brown sugar with maple syrup; it adds a lovely depth of flavor.
Spiced Up: You can increase the cinnamon and add a pinch of cloves for a warm, festive pie perfect for the holidays.

How to Make Mini Pecan Pies in a Muffin Pan Recipe

Step 1: Prep Your Pie Dough with Care

I like to make my pie dough the night before and let it chill in the fridge for at least 2 hours. This resting time is crucial because it relaxes the gluten and makes the dough so much easier to roll out without shrinking. When you roll it out on a floured surface, aim for about a 12-inch circle. If the edges crack, I find that warming your hands just a bit and gently pressing the dough back together works wonders.

Step 2: Cut and Press Mini Crusts in the Muffin Pan

Using a 2.75-inch cookie cutter (or something close), cut out rounds for your mini pies. You’ll get about 24 rounds after rerolling scraps. Don’t let the dough sit out too long, or it gets fragile. I like to grease my 24-cup mini muffin pan really well with nonstick spray and then press each round gently into the cups all the way up the sides.

Here’s a neat trick: pop the pan in the fridge for 5-10 minutes before baking. It helps the crust hold its shape and prevents shrinking while baking.

Step 3: Par-Bake the Crusts

Preheat your oven to 325°F (163°C). Bake those crusts for about 7 minutes. This step is a game-changer: it ensures the crust bottoms bake through enough to avoid sogginess once you add the filling. After this, crank up the oven to 350°F (177°C) to get ready for the filling stage.

Step 4: Whip Up Your Pecan Filling

While the crusts bake, melt the butter—microwave or stovetop both work. Let it cool just a bit. Then whisk the brown sugar, egg, vanilla, nutmeg, and cinnamon together. Stir in the melted butter, followed by the chopped pecans. I love toasting the pecans lightly beforehand for an extra layer of flavor.

Step 5: Fill, Salt, and Bake to Perfection

Spoon about 1-2 teaspoons of your filling into each warm crust. Don’t skip this next little secret—sprinkle a pinch of coarse sea salt on top of each pie. That sweet and salty combo is irresistible. Bake everything at 350°F for around 16-18 minutes. Watch for the crust edges to get lightly browned—that’s your signal they’re done. Don’t overbake or the filling can dry out.

Step 6: Cool, Serve, and Enjoy

Allow these mini pies to cool right in the pan before you try to take them out—a small spoon or butter knife helps gently pry them loose. I like serving mine with a dollop of lightly whipped cream or vanilla ice cream. Trust me, that creamy, cool touch makes these even better.

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

Chill the Dough Thoroughly: Letting your pie crust rest before cutting is the key to easy handling and less shrinking in the oven.
Pre-Bake the Crusts: Skipping the par-bake step can lead to soggy bottoms—don’t make this rookie mistake like I once did!
Use a Cookie Scoop for Filling: A small cookie scoop or teaspoon keeps the filling portions consistent and your pies looking uniform.
Don’t Overbake: I set a timer and keep an eye on the crust color to avoid dry or burnt pies.

How to Serve Mini Pecan Pies in a Muffin Pan Recipe

Mini Pecan Pies in a Muffin Pan Recipe - Serving

Garnishes

I always top mine with a little whipped cream or a scoop of vanilla bean ice cream when serving. Sometimes, I sprinkle extra chopped pecans on top to amp up the crunch, and a light drizzle of caramel sauce never hurts if I’m feeling indulgent.

Side Dishes

These mini pies are rich, so I like to keep sides simple—a cup of strong coffee or hot tea pairs perfectly. For holiday meals, they’re wonderful alongside roasted turkey or ham, balancing savory with sweet.

Creative Ways to Present

For parties, I arrange them on a tiered dessert stand with paper doilies and a sprinkle of toasted pecans around the edges for a charming display. They’re also fantastic in little decorated cupcake wrappers if you want to add some festive flair for birthdays or seasonal celebrations.

Make Ahead and Storage

Storing Leftovers

I keep leftover mini pecan pies covered at room temperature for up to 3 days, and they stay deliciously fresh—just make sure they’re in an airtight container to keep the crust crisp.

Freezing

These pies freeze beautifully! I like to individually wrap them in plastic wrap, then place them in a freezer bag. When you’re ready, thaw them overnight in the fridge and warm briefly in the oven to refresh crispiness.

Reheating

To reheat, I warm the pies in a 300°F oven for about 5-7 minutes—this helps the crust regain that flaky texture without drying out the filling.

FAQs

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

Absolutely! Store-bought pie crust is a fantastic shortcut and works well for these mini pecan pies. Just make sure it’s thawed properly and cold when you roll it out and cut the rounds to prevent tearing.
How do I prevent the mini pies from getting soggy?

The par-baking (pre-bake) step for the crusts is crucial. It bakes the bottoms enough to create a barrier so the filling doesn’t soak in and make the crust soggy. Don’t skip this step!
Can I make these mini pecan pies ahead of time?

You can prepare the pie dough in advance and even assemble the mini pies a few hours before baking. Just keep the filled muffin pan covered and refrigerated until you’re ready to bake.
What if I don’t have a mini muffin pan?

A standard muffin pan works but your pies will be larger—adjust the dough and filling amounts accordingly. You could also use a mini tart pan if you want a slightly different shape.
How long do leftover mini pecan pies last?

When stored in an airtight container at room temperature, they last about 3 days. You can extend that by refrigerating or freezing them for longer storage.

Final Thoughts

This Mini Pecan Pies in a Muffin Pan Recipe has become one of my go-to desserts whenever I want something that feels indulgent but isn’t too much work. The perfect balance of buttery crust, sweet gooey filling, and that signature pecan crunch makes these tiny pies unforgettable. I hope you love making and sharing them as much as I do—they always bring smiles to my family and friends. Grab your muffin pan and get baking; you’re going to impress for sure!