Mini Pecan Pies in a Muffin Pan Recipe

If you’re on the lookout for a charming, crowd-pleasing dessert that’s just the right size for sharing (or sneaking a few extra), this Mini Pecan Pies in a Muffin Pan Recipe is an absolute winner. I love this recipe because it turns the classic southern pecan pie into cute, handheld morsels with a perfectly flaky crust and a gooey, nutty filling. Whether it’s for the holidays, a potluck, or just because, these little pies are bound to become your go-to sweet treat. Keep reading—I’ll walk you through everything you need to know to get them just right!

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Ingredients You’ll Need

All the ingredients come together beautifully to create that balance of buttery crust and sweet nutty filling you expect from a pecan pie, but in a tiny package! I highly recommend using real butter in your pie dough for flavor and texture. Also, fresh whole pecans are worth the extra step for that satisfying crunch.

• Unbaked pie crust: I love to make this from scratch, but store-bought all-butter crust works well too.
• Unsalted butter: Melting this for the filling adds richness; unsalted lets you control salt levels better.
• Dark brown sugar: Provides deep molasses notes that give the filling its signature flavor.
• Large egg: Acts as a binder for the filling while lending richness.
• Pure vanilla extract: A small touch elevates the flavor beautifully.
• Ground nutmeg: Adds warm spice—just a pinch makes a big difference.
• Ground cinnamon: Compliments the pecans perfectly and gives that cozy vibe.
• Chopped pecans: Fresh is best for crunch and flavor; a key star ingredient.
• Coarse sea salt or flaky sea salt: Sprinkled on top to balance the sweetness and add a gourmet touch.

Variations

I often like to experiment with the filling or crust to suit different tastes or dietary needs. You can easily personalize the Mini Pecan Pies in a Muffin Pan Recipe based on what you have on hand or what your family prefers.

• Gluten-Free Crust: I swapped in a gluten-free pie crust mix once and the pies still came out flaky and delicious—perfect for guests with sensitivities.
• Maple Syrup Variation: Replacing some brown sugar with pure maple syrup adds a lovely depth and a bit more natural sweetness I’m a big fan of.
• Chocolate Chips: Adding a teaspoon of mini chocolate chips to the filling gives a fun twist and doubles as a surprise for the kids.
• Spice It Up: A dash of cayenne or ginger adds a subtle kick if you like a little extra warmth.

How to Make Mini Pecan Pies in a Muffin Pan Recipe

Step 1: Prepare Your Pie Dough

First things first—make sure your pie dough is ready and well-chilled. If you’re making it yourself, I recommend preparing the dough the night before so it has at least 2 hours to chill in the fridge. This resting time is what helps the dough become so easy to work with, preventing cracks and keeping it flaky.

Step 2: Cut and Shape the Mini Crusts

Roll your chilled dough out on a floured surface to about a 12-inch circle. Use a 2.75-inch cookie cutter to cut out 24 rounds. If the dough gets a bit fragile or cracks while you work, just warm your hands and gently press it back together—that trick saved me more than once! Then, gently press each round into your greased mini muffin pan, pushing the dough up the sides like little pie shells. A quick tip: pop them back in the fridge for 5–10 minutes before baking to help them hold their shape better.

Step 3: Pre-Bake the Crusts

Preheat your oven to 325°F (163°C) and bake the crusts for 7 minutes. Pre-baking prevents sogginess once you add the filling, giving you that crisp bottom everyone loves. After this, crank up the oven to 350°F (177°C) in prep for the final bake.

Step 4: Make the Filling

Melt your butter in the microwave or on the stove, then let it cool slightly. Whisk together dark brown sugar, egg, vanilla, nutmeg, and cinnamon in a bowl. Slowly add the melted butter, mixing until smooth before folding in your chopped pecans. This filling is just the right combo of sweet and nutty, with those spices adding warmth you’ll adore.

Step 5: Fill and Bake the Mini Pies

Drop 1–2 teaspoons of filling into each pre-baked crust. Sprinkle a bit of coarse sea salt on top—this little salt sprinkle balances the sweetness perfectly. Bake for 16–18 minutes until the crust edges start to turn golden and the filling looks set but still slightly jiggly. Don’t over-bake here; the filling will firm up as it cools.

Step 6: Cool and Serve

Let the mini pies cool completely in the pan—that’s key for letting the filling set properly. Once cooled, gently loosen with a spoon back and lift them out. For an extra touch, I love topping these with a dollop of whipped cream or a scoop of vanilla ice cream.

How to Serve Mini Pecan Pies in a Muffin Pan Recipe

Garnishes

I always keep it simple with a light dusting of powdered sugar or a small dollop of whipped cream on top—this adds just the right amount of indulgence without competing with the pecan flavor. For holidays, a tiny bit of cinnamon sprinkle or even a drizzle of caramel sauce can really dress ’em up.

Side Dishes

If you’re serving these at a gathering, they really shine alongside hot coffee or spiced cider. For a brunch spread, pair with fresh fruit salad or a simple green salad to balance the richness.

Creative Ways to Present

For special occasions, I like arranging the mini pecan pies on a pretty tiered dessert stand, which makes them look extra festive and perfect for self-serve. Wrapping individual pies in parchment and tying a little ribbon around each makes for a charming edible gift.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well at room temperature for up to 3 days if covered, or you can refrigerate them to extend freshness. Just keep them in an airtight container so the crust doesn’t dry out.

Freezing

I successfully froze mini pecan pies by first freezing them on a tray, then transferring to a freezer-safe container. When you’re ready, just thaw at room temperature before serving. The texture remains surprisingly good!

Reheating

To reheat, I pop leftover pies in a 325°F oven for about 5-7 minutes, which refreshes the crust without drying out the filling. Microwaving isn’t my go-to here since it can make the crust soggy.

FAQs

Final Thoughts

This Mini Pecan Pies in a Muffin Pan Recipe has become a sweet staple in my kitchen—every time I make them, family and friends ask for seconds (and thirds!). They’re the perfect combination of ease, charm, and that irresistible pecan pie flavor we all love. Give them a try, and you’ll see why I keep coming back to this recipe for any occasion. Trust me, once you make these mini gems, regular pecan pie will feel a little less special!

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