Mini pecan pies are filled with a delicious pecan flavor. The crust on this pie is truly just one of the things to brag on. The texture of the pecans mixed with the dark Karo syrup is out of this world. These are perfect for Thanksgiving. Everyone at the dinner table will feel special with these mini pecan pies!

Mini Pecan Pies

What is pecan pie

This old-fashioned Pecan pie is a dish that I would refer to as a southern pecan pie. It’s filled with a pecan syrup mixture. Then place in a preheated oven to bake up perfectly. This recipe pairs really well by itself, or you can eat it with my coffee recipe.

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Ingredients for mini pecan pies

Dough- Use the Pillsbury dough. I used flaky biscuits for this recipe. You can use regular store-bought dough as well.

Pecans- Chopped pecans work perfectly in this recipe.

Karo Syrup- Helps to give southern pecan pie that rich flavor. You can choose to use light corn syrup or dark corn syrup.

Eggs- Helps to bind all of the ingredients together.

Sugar-Adds a touch of sweetness

Butter-For flavor. I used salted butter.

Vanilla extract- Is used to enhance the flavor of every part of this pecan pie.

How to make mini pecan pie?

Homemade pecan pie is definitely going to be on the menu all holiday long, so let me show you how to make this recipe quickly.

Preheat your oven to 350 degrees.
Remove the biscuits from the can and begin to flatten them
.
Spray nonstick spray on your muffin tray.
Place the dough into the muffin baking dish. Begin forming the dough into the muffin tray, making sure the sides of the muffin tray are covered with dough.
Sit to the side until you finish making the mini pecan pie filling. 
Add Karo syrup, eggs, sugar, butter, and vanilla to a bowl, then stir.
Add the southern pecan pie filling to the muffin tray with dough and fill each muffin hole, making sure not to overfill. Use a teaspoon. Only fill halfway.
Place in the preheated oven for 25 minutes or until the filling has cooked thoroughly. 
MIni Pecan Pies
Remove from the oven. Allow cooling for 5 to 10 minutes.

Equipment

You will need a muffin dish and non-stick spray. I used a 6-count muffin dish. I was able to make 12 muffins with this recipe.

Storage

Does homemade pecan pie need to be refrigerated? I would definitely say that is a yes answer. Place the mini pecan pies in an airtight Ziplock bag or an airtight container.

Reheating

You can warm these mini southern pecan pies up in the microwave, air fryer, or oven. Air fryer pecan pie, I know you're probably wondering but yes. You can use one. Allow the pecan pie to warm up for about 30 seconds to 1 minute (microwave, air fryer). In the oven, preheat to 375 and allow to reheat for 1 minute.

Tips

  • At the halfway mark of baking your mini pecan pies. Open the microwave and gently place a piece of aluminum foil over the mini pecan pies so the pecan and crust won’t burn.
  • DO NOT overfill the dough. Halfway is fine. Overfilling will result in the filling overflowing.
  • Allow mini pecan pies to cool before eating. The filling can be extremely hot.
  • You test this by sticking a toothpick in the pie. If it comes out dry, they are done. It comes out wet. They need to bake a little more. 

Common Questions

Can you freeze pecan pie?

Yes, you can freeze your pecan pie. You will make the mini pecan pies ahead of time then you will want to place them in the freezer. Southern pecan pie can last in the freezer for up to 3 months.

Does pecan pie need to be refrigerated?

Yes, you should refrigerate pecan pie. According to the USDA. Any pie that has eggs in them should be kept. Refrigerated.

How far in advance can I make pecan pie?

You can make them a week or even a month ahead of time. After you bake the pies. Wrap them up and place them in the freezer for up to 4 months.

What is the difference between pecan pie and Southern pecan pie?

There isn’t much difference between Southern pecan pie and pecan pie.

MIni Pecan Pies

Mini Pecan Pies

Mini pecan pies are filled with a delicious pecan flavor. The crust on this pie is truly just one of the things to brag on. The texture of the pecans mixed with the dark Karo syrup is out of this world. These are perfect for Thanksgiving.
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Course: Appetizer, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Cool: 10 minutes
Total Time: 50 minutes

Equipment

  • Muffin Pan
  • Non-stick spray

Ingredients

  • 1 cup Dark Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter melted
  • 1 teaspoon pure vanilla extract
  • 1-½ cups pecans
  • 2 Cans of Dough I used Pillsbury crescent rolls dough
  • Non-stick spray

Instructions

  • Preheat your oven to 350 degrees
  • Remove the biscuits from the can and begin to flatten them.
    2 Cans of Dough
  • Spray nonstick spray on your muffin tray.
    Non-stick spray
  • Place the dough into the muffin baking dish. Begin forming the dough into the muffin tray, making sure the sides of the muffin tray are covered with dough.
  • Sit to the side until you finish making the mini pecan pie filling.
  • Add Karo syrup, eggs, sugar, butter, pecans, and vanilla to a bowl, then stir.
    1 cup Dark Corn Syrup, 3 eggs, 1 cup sugar, 2 tablespoons butter, 1 teaspoon pure vanilla extract, 1-½ cups pecans
  • Add the pecan pie filling to the muffin tray with dough, then fill each muffin hole, making sure not to overfill. Use a teaspoon. Only fill halfway.
  • Place in the preheated oven for 25 minutes or until the filling has cooked thoroughly.
  • Remove from the oven. Allow cooling for 5 to 10 minutes.
  • The recipe should make 12 Mini pecan pies
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