Mini Pecan Pies in Mini Muffin Pan Recipe

If you love bite-sized treats that pack a flavorful punch, you are going to adore this Mini Pecan Pies in Mini Muffin Pan Recipe. These little gems are perfect for parties, holiday gatherings, or just an everyday sweet fix that’s easy to whip up and irresistible to eat. I absolutely love how these mini pies capture the rich, gooey filling and crunchy pecan topping all in a perfectly sized mini muffin pan. Ready to dive in and make your kitchen smell amazing? Let’s get started!

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Ingredients You’ll Need

These ingredients come together harmoniously—the buttery crust, rich pecan filling, and just the right amount of sweetness. When shopping, fresh pecans will make a big difference in flavor, so try to find them if you can.

• Pie crust dough: Using store-bought pie dough saves time—I personally like rolling it out slightly thinner for these mini pies so they don’t overwhelm the filling.
• Chopped pecans: Fresh, crunchy pecans give the best texture; toast them lightly to enhance flavor if you like.
• Light corn syrup: This is key for that signature pecan pie gooeyness and shine.
• Brown sugar: Adds depth and caramel notes that balance the richness perfectly.
• Egg: Helps bind the filling and adds creaminess.
• Unsalted butter: Melts into the filling for richness and flavor.
• Vanilla extract: Just a splash brings out all the warmth and sweetness.
• Salt: A pinch enhances all the other flavors wonderfully.

Variations

What I really enjoy about the Mini Pecan Pies in Mini Muffin Pan Recipe is how easy it is to make it your own. Whether you like to switch up the nuts, add some bourbon for a grown-up twist, or even try a different crust, the possibilities are endless!

• Bourbon Pecan Pies: I once stirred in a tablespoon of bourbon into the filling — my family went crazy! The boozy warmth adds a complex flavor that pairs beautifully with pecans.
• Mixed Nuts: Swap half the pecans for walnuts or almonds to change up the crunch and flavor.
• Gluten-Free Crust: Use a gluten-free pie crust dough and make sure all other ingredients align with your dietary needs.
• Maple Syrup Twist: Substitute maple syrup for corn syrup in the filling for an earthy, sweet change that’s especially great in fall.

How to Make Mini Pecan Pies in Mini Muffin Pan Recipe

Step 1: Prep Your Mini Muffin Pan and Crust

Start by preheating your oven to 350°F (177°C). Lightly grease your mini muffin pan so the pies slide out easily after baking—trust me, this little step saves you major headaches. Next, roll out your pie crust dough just enough to fit inside each mini muffin well. I like to cut rounds slightly larger than the openings so the crust edges curl up perfectly to hold the filling.

Step 2: Make the Pecan Pie Filling

In a mixing bowl, whisk together the corn syrup, brown sugar, beaten egg, melted butter, vanilla extract, and a pinch of salt until everything’s smooth and well combined. Stir in the chopped pecans last, folding gently to coat them evenly. This filling is thick and rich, so don’t worry—it bakes into that gooey texture we all love.

Step 3: Assemble Your Mini Pies

Press the pie crust rounds firmly into each cup of the muffin pan, making sure the edges are snug but not stretched too thin. Fill each crust about three-quarters full with the pecan filling—this prevents overflows but still gives a nice dome shape. This is the fun part where the kitchen smells heavenly already!

Step 4: Bake and Cool

Bake the mini pies for about 18-22 minutes, or until the filling is set and the crust is golden brown. I like to keep a close eye after the 15-minute mark, as ovens vary and you don’t want them to burn. Once out, let them cool in the pan for 10 minutes before carefully transferring to a wire rack to cool fully—this helps the filling set up beautifully.

How to Serve Mini Pecan Pies in Mini Muffin Pan Recipe

Garnishes

I love topping these mini pecan pies with a dollop of fresh whipped cream or a drizzle of caramel sauce for an extra touch of indulgence. Sometimes a sprinkle of powdered sugar or chopped pecans adds great visual appeal and texture crunch.

Side Dishes

When serving, I like to pair these minis with a scoop of vanilla bean ice cream or alongside a warm cup of coffee or spiced tea. They’re also fantastic with a fresh fruit salad that balances all that richness.

Creative Ways to Present

For special occasions, I’ve arranged these mini pies on a tiered dessert stand, which makes them look so festive and inviting. Wrapping each in a tiny parchment cupcake liner adds a neat touch and helps guests grab and go at parties.

Make Ahead and Storage

Storing Leftovers

Leftover mini pecan pies keep beautifully at room temperature for up to two days when stored in an airtight container. I usually tuck mine in a single layer, separated by parchment, to keep the crusts crisp and the filling intact.

Freezing

If you want to save some for later, these mini pies freeze well. Wrap each pie individually in plastic wrap and place in a freezer-safe container or bag. When I’ve done this, they keep their texture and flavor for up to 3 months.

Reheating

To reheat frozen or refrigerated mini pecan pies, I gently warm them in a 325°F oven for about 8-10 minutes to refresh the crust without drying out the filling. You can also microwave briefly, but the oven method keeps that beautiful texture.

FAQs

Final Thoughts

This Mini Pecan Pies in Mini Muffin Pan Recipe holds a special place in my kitchen rotation because it manages to feel festive and fancy without a ton of fuss. Whether you’re making these for a crowd or just sneaking one (or three!) after dinner, they never disappoint. I hope you’ll find as much joy in baking and sharing these as I have — trust me, your taste buds will thank you!

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