Mini Pecan Pies in Mini Muffin Pan Recipe

If you’re a fan of all things pecan pie but want something a little more fun-sized and perfect for sharing, you’re going to absolutely adore this Mini Pecan Pies in Mini Muffin Pan Recipe. I first made these when I wanted a bite-sized dessert for a family gathering, and let me tell you—they were gone in minutes! Each mini pie has that perfect blend of buttery crust, gooey sweet filling, and crunchy pecans, all topped off with a sprinkle of flaky salt for that extra oomph. Keep reading, and I’ll walk you through everything you need to nail this recipe every time.

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Ingredients You’ll Need

Every ingredient in this Mini Pecan Pies in Mini Muffin Pan Recipe works together to create that irresistible blend of sweet, buttery, and nutty flavors. Here’s what I like to keep on hand when making these little gems:

• Unbaked pie crust: I love using all-butter pie crust for its rich flavor, but store-bought works great too—just make sure it’s cold.
• Unsalted butter: Melting it gently brings out that smooth buttery taste in the filling.
• Dark brown sugar: Adds deep caramel notes essential for that classic pecan pie flavor.
• Large egg: Acts as the binder to hold everything together with a lovely creamy texture.
• Pure vanilla extract: A little vanilla goes a long way in enhancing sweetness naturally.
• Ground nutmeg and cinnamon: These spices add warmth and depth—don’t skip them!
• Chopped pecans: The star ingredient, giving you crunch and nutty goodness in every bite.
• Coarse or flaky sea salt: Just a sprinkle on top to balance the sweetness and boost flavor.

Variations

The beauty of this Mini Pecan Pies in Mini Muffin Pan Recipe is how flexible it can be. I often tweak it depending on what’s in my pantry or my mood, and I’d encourage you to do the same!

• Maple Flavor: I once swapped half the brown sugar for pure maple syrup, and it gave the pies a wonderful natural sweetness and depth—I highly recommend trying this for fall vibes.
• Gluten-Free Crust: I’ve made these with a gluten-free pie crust blend with great success; just be gentle with the dough as it can be more delicate.
• Chocolate Drizzle: For a decadent twist, drizzle melted dark chocolate over the top once cooled—my family goes crazy for this combo!
• Nut Mix: Instead of pecans alone, try adding chopped walnuts or hazelnuts for a nutty medley.

How to Make Mini Pecan Pies in Mini Muffin Pan Recipe

Step 1: Prep Your Pie Dough for Success

When I first tried making mini pecan pies, I learned the hard way that the crust needs to be well chilled before shaping. I usually make the pie dough the night before, letting it chill in the fridge for at least 2 hours—it firms up nicely, making it easier to handle. When rolling out, sprinkle your surface lightly with flour, then roll the dough into a roughly 12-inch circle. Use your warm hands to gently smooth and press the edges back together if any cracks appear. This step really pays off in the final texture of your mini crusts.

Step 2: Cut and Chill Your Crusts

Using a 2.75-inch round cookie cutter, cut out circles from your rolled dough. You’ll get about 24, but you’ll need to re-roll scraps a few times. Be quick to prevent the dough from warming up and getting too soft. I like to grease my 24-cup mini muffin pan with nonstick spray, then press each dough round gently into the cups, making sure to press it up the sides. Before baking, pop the pan in the fridge for 5–10 minutes to help the crust keep its shape—this little trick stops shrinking and bubbling.

Step 3: Par-Bake Your Mini Crusts

Preheat your oven to 325°F (163°C). The par-bake (pre-bake) step is key. Bake those chilled crusts for about 7 minutes to ensure the bottoms don’t get soggy once you add the filling. You want them lightly firm but not browned yet. Once done, turn the oven up to 350°F (177°C) so it’s ready for the filling step.

Step 4: Whip Up That Heavenly Filling

Melt your butter gently—microwave works perfectly if you’re short on time—but let it cool a few minutes so it doesn’t cook the eggs when you mix. In a bowl, whisk together brown sugar, egg, vanilla, nutmeg, and cinnamon until smooth. Slowly add in the melted butter while whisking, then gently fold in the chopped pecans. The filling should be thick but spoonable. Pro tip: taste the filling—it’s delicious on its own and gives you a sneak peek of the final product!

Step 5: Fill and Bake to Perfection

Spoon about 1–2 teaspoons of filling into each warm crust—don’t overfill or it’ll spill over while baking. I like to add a tiny pinch of coarse sea salt on top of each mini pie right before baking; it’s a flavor game-changer that balances the sweetness beautifully. Pop them back into the oven and bake for 16–18 minutes until the crust’s edges turn golden and the filling is set but still slightly wobbly in the center. Be careful not to over-bake—once the crust browns, it’s time to pull them out!

Step 6: Cool and Serve

Let the mini pies cool completely in the pan—this is crucial for the filling to set up nicely so you don’t have a sticky mess! A small spoon helps gently release them from the pan without breaking. These are delicious on their own, but I love adding a dollop of freshly whipped cream or a tiny scoop of vanilla ice cream when serving. Trust me, your guests will be asking for the recipe.

How to Serve Mini Pecan Pies in Mini Muffin Pan Recipe

Garnishes

When I serve these mini pecan pies, a little goes a long way. I usually add a small dollop of whipped cream or a tiny scoop of vanilla ice cream right on top because that cold creaminess contrasts perfectly with the warm, nutty filling. Some days, I sprinkle a few extra toasted pecan halves for visual appeal and extra crunch. You’ll find that keeping garnishes simple highlights the pie’s natural flavors beautifully.

Side Dishes

These bite-sized pies are fabulous alongside a hot cup of coffee or your favorite spiced tea. I’ve also paired them with fresh fruit like sliced apples or figs to add a refreshing balance. For holiday dinners, they shine next to creamy mashed potatoes or even a light salad, turning dessert into a party highlight you’ll look forward to every year.

Creative Ways to Present

For special occasions, I love arranging these mini pies on a tiered dessert stand with sprigs of fresh rosemary and cinnamon sticks—super festive and inviting! You could also serve them in decorative paper liners or on a rustic wooden board for a cozy vibe. My favorite? Wrapping a few in parchment and tying with twine as charming edible gifts for friends.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover mini pecan pies either covered on the counter or in an airtight container in the fridge, depending on how warm it is. They stay moist and delicious for up to 3 days like this. If you’re storing at room temperature, just make sure they’re covered well to avoid drying out.

Freezing

Freezing mini pecan pies is a fantastic option if you want to prep in bulk. After they’ve cooled completely, layer them between parchment paper in a freezer-safe container. I freeze mine for up to 3 months. When it’s time, I thaw them at room temperature for a few hours—just don’t rush it, or they might get soggy.

Reheating

To warm leftovers, I pop the mini pies in a 325°F oven for about 5–7 minutes—this revives the crust’s crispness and gently melts the filling. Microwave works if you’re in a hurry, but beware of soggy crust. Reheat gently and avoid overheating for best results.

FAQs

Final Thoughts

This Mini Pecan Pies in Mini Muffin Pan Recipe is one of those magical desserts that brings a little joy every time I make it. They’re sweet, nutty, buttery little bites that feel special but are surprisingly easy to pull off. Whether for a party, a snack, or just because, I promise these minis will become one of your go-to recipes. Give them a try—you’ll love sneaking these off the tray when no one is watching!

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