Mini Pecan Pies in a Mini Muffin Pan Recipe

If you’ve been hunting for a delightful twist on a classic Southern favorite, you’re going to adore this Mini Pecan Pies in a Mini Muffin Pan Recipe. These bite-sized treats pack all the gooey, nutty goodness of traditional pecan pie into perfectly portioned morsels. I absolutely love how they come together — flaky, buttery crusts hugging rich, caramel-y filling with that irresistible crunch. Whether you’re making them for a holiday party or a cozy weekend treat, these mini pies are sure to become a fast favorite in your kitchen.

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Ingredients You’ll Need

This blend of simple pantry staples and fresh ingredients keeps the mini pies balanced—no one flavor overwhelms, and the texture is just right. Plus, it’s easy to find these items at your local store or swap with your home favorites.

• Pie crust: I used an unbaked pie crust for ease, but an all-butter homemade crust adds extra flakiness if you’re feeling ambitious.
• Unsalted butter: Melting this gives the filling that luscious, rich texture without overpowering salt.
• Dark brown sugar: Provides deep molasses flavor, key for that classic pecan pie sweetness.
• Egg: Acts as a binder so your filling holds together perfectly without being runny.
• Pure vanilla extract: Adds that warm, inviting note we associate with homemade desserts.
• Ground nutmeg and cinnamon: Just a pinch of these spices gives subtle warmth and depth.
• Chopped pecans: Of course, the star of the show! Toast them lightly for added flavor if you like.
• Coarse sea salt or flaky sea salt: A sprinkle on top brings out all the flavors and adds a little contrast that your taste buds will adore.

Variations

I like to mix things up sometimes depending on the season or who I’m baking for. You’ll find that this Mini Pecan Pies in a Mini Muffin Pan Recipe is a fantastic canvas for creativity. Feel free to tweak spices or nuts to suit your taste.

• Use different nuts: When I first tried walnuts instead of pecans, it gave the pies a slightly different but deliciously crunchy bite.
• Swap crust types: For a gluten-free version, I’ve used gluten-free pie dough, and it worked like a charm!
• Add chocolate chips: Mixing mini chocolate chips into the filling is a family favorite tweak that adds fun surprises.
• Make it vegan: Replace butter with coconut oil and use a flax egg to keep things plant-based without losing flavor.

How to Make Mini Pecan Pies in a Mini Muffin Pan Recipe

Step 1: Prepare the Pie Dough Like a Pro

Trust me, here’s a little secret from my kitchen—prepared pie dough is your best friend here. I always make mine the night before and let it chill in the fridge. This chilling period makes the dough easier to handle and prevents those frustrating cracks when you’re cutting rounds. When you’re ready, roll it out on a floured surface into a 12-inch circle, and if the edges crack, just warm your hands briefly and gently press them back together. Use a 2.75-inch cookie cutter for your rounds, and be quick about re-rolling the scraps because the dough softens fast at room temp. You want about 24 rounds to fit your muffin pan wells.

Step 2: Shape & Chill the Mini Crusts

Once you have your dough rounds, lightly grease your 24-count mini muffin pan with nonstick spray. Press each round nicely into the bottom and up the sides of each muffin cavity. This helps create that perfect crust “cup” for your filling. Pop the whole pan into the fridge for 5 to 10 minutes while your oven preheats — this little chill step really helps the crusts hold their shape and not shrink during baking.

Step 3: Pre-Bake the Crusts for a Crisp Bottom

Here’s a step I learned the hard way: pre-bake those crusts at 325°F for 7 minutes before filling. This prevents soggy bottoms later on because the crust gets a head start on cooking and drying out a bit. After those 7 minutes, crank your oven up to 350°F to prep for the filling’s bake. You’ll thank yourself when your mini pies pop out firm and flaky, never soggy.

Step 4: Prepare the Filling

While the dough chills, melt the unsalted butter either in the microwave or on the stovetop—just don’t let it get too hot! In a mixing bowl, whisk together your brown sugar, egg, vanilla, nutmeg, and cinnamon until smooth. Then stir in the melted butter. Last but not least, fold in the chopped pecans to get that signature crunch. The filling should look silky and inviting.

Step 5: Fill & Bake to Perfection

Spoon about 1 to 2 teaspoons of filling into each pre-baked crust — you want to fill just enough to almost reach the top without overflowing. Sprinkle a tiny pinch of coarse or flaky sea salt on each pie to enhance the flavors. Pop them back in the oven and bake for 16 to 18 minutes. Keep an eye on them! When the crusts begin to gently brown and the filling is set, they’re ready to come out. Don’t over-bake or they’ll dry out!

Step 6: Cool and Serve

Allow your mini pies to cool completely in the pan — this helps the filling set up nicely. I find a small spoon or thin spatula handy for gently prying them out without breaking. Serve as-is or dress them up with whipped cream for an extra-special touch. Trust me, your family and guests will go crazy for these little bites of pecan pie heaven!

How to Serve Mini Pecan Pies in a Mini Muffin Pan Recipe

Garnishes

I like a dollop of freshly whipped cream or just a light dusting of powdered sugar to keep things simple and elegant. For a special holiday twist, a drizzle of caramel sauce or a tiny sprinkle of chopped toasted pecans adds extra flair. These toppings highlight the pies without overwhelming their classic flavor.

Side Dishes

These mini pies pair perfectly with a hot cup of coffee or a creamy latte for brunch. If you’re serving dessert after dinner, I love bringing out vanilla ice cream or even a scoop of bourbon-spiked whipped cream for grown-up fun. Fresh fruit on the side can balance the richness too.

Creative Ways to Present

For parties, I like setting these out on a tiered serving tray to show off those pretty little crusts and golden tops. You can also wrap them individually in festive parchment to share at holiday gatherings. One time, I served them with tiny forks and mini jars of espresso shot on the side—a guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually store any leftover mini pies in an airtight container at room temperature if I plan to eat them within three days. If your kitchen’s warm, refrigerate them wrapped tightly, which keeps the filling firm and the crust from getting soggy.

Freezing

Good news: I’ve frozen these mini pies successfully! After they cool completely, wrap each pie individually in plastic wrap and place them in a freezer-safe bag. They freeze well for up to one month. When you want a treat, thaw them in the fridge overnight and warm gently before serving.

Reheating

To reheat, pop them in a 325°F oven for about 5-7 minutes until warmed through and crusts are crisp again. Avoid using the microwave if you want to keep that delightful crunch — it tends to make the crust soggy.

FAQs

Final Thoughts

Every time I make these Mini Pecan Pies in a Mini Muffin Pan Recipe, I’m reminded why they’re such a beloved treat — they’re simple, approachable, and downright delicious. Whether it’s a last-minute dessert or a special baked gift, these little pies never fail to impress and bring smiles around the table. If you want a recipe that’s as fun to make as it is to eat, give these a try — you won’t regret it, and neither will your friends and family!

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