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The Easiest Ever Mini Pecan Pies (Perfectly Gooey & Bite-Sized)

Close-up of two freshly baked mini pecan pies with glossy, caramelized pecan topping on a white plate.
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You get all the rich, gooey flavor of classic pecan pie in a simple, individual serving. We use refrigerated dough to cut down on fuss, making these perfect for your holiday dessert platters.

Ingredients

Scale
  • 1 package (14.1 ounces) refrigerated pie crusts (2 crusts total)
  • 1 cup chopped pecans, plus extra for topping
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Prepare your muffin tin. Press the refrigerated pie crusts into the bottom and up the sides of a standard 12-cup muffin tin. You may need to cut the circles slightly to fit neatly. Prick the bottom of each crust several times with a fork.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. In a medium bowl, whisk together the brown sugar, melted butter, eggs, corn syrup, vanilla extract, and salt until the mixture is smooth. This is your gooey filling base.
  4. Stir in the 1 cup of chopped pecans into the filling mixture.
  5. Spoon the pecan filling evenly into the prepared pie crusts, filling each cup about three-quarters full.
  6. Top each mini pie with a few extra pecan halves for presentation.
  7. Bake for 18 to 20 minutes, or until the crust edges are golden brown and the filling is set but still slightly jiggly in the center. Do not overbake; they will firm up as they cool.
  8. Let the mini pecan pies cool in the muffin tin for 10 minutes before carefully removing them to a wire rack to cool completely.

Notes

  • Using refrigerated pie crust is the main shortcut here. If you prefer a shortbread crust, substitute the pie crust with your favorite shortbread dough recipe, pressing it into the muffin cups before filling.
  • For the best gooey texture, do not let the filling set completely solid in the oven. A slight wobble means it will be perfect once cooled.
  • These individual pecan tarts freeze well. Cool completely, then place them in an airtight container separated by parchment paper before freezing for up to one month.

Nutrition

Find it online: https://kitchenslang.com/mini-pecan-pies-easy-gooey-bite-sized/