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Mini Pecan Pies

Do you love pecan pies, but you’d rather something bite-size? Then I have the perfect recipe for you, these Mini Pecan Pies. Full of that gorgeous nutty flavor, and sweetened with honey rather than syrup, this pecan pie recipe is super satisfying. It’s perfect for so many occasions like enjoying with your morning coffee, a great snack for commuting, or as a lovely bake to share with guests. 

Prep Time
12 mins
Cook Time
12 mins
Servings: 12 pies
Calories: 218 kcal
Course: Dessert , Baked Goods , Others
Cuisine: American

Ingredients

Pie Crust
  • 1 Homemade Pie Crust https://www.twopurplefigs.com/easy-flakey-pie-dough/
Pecan Pie filling
  • 1/4 cup butter room temperature , unsalted
  • 1/2 cup light brown sugar
  • 1/4 cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • pinch salt
  • 1 cup pecans very coarsely chopped

Notes

  • When making the filling and melting the butter with the sugar, make sure to stir the sugar in so it fully dissolves and the filling isn’t gritty. 
  • Don't overfill your tarts and leave a small gap at the top. The filling will rise during baking so it will fill up--don't worry! 
  • For nice flakey pie crusts don't overwork your pastry when making and rolling it out.  
  • Allow your pies to fully cool before eating them--remember the filling is still hot!  
  • You can keep your pecan pies out for a couple of days. If you want them to last longer, keep them in the fridge for up to 4-5 days and up to three months if you freeze them. 
  • Use homemade when possible--this Pie Dough has a secret tip to make your pie easy, simple and flakey!
  • When making the filling and melting the butter with the sugar, make sure to stir the sugar in so it fully dissolves and the filling isn’t gritty. 
  • Adding the egg requires lots of whisking so that it doesn't cook in the hot sugar butter mixture.
  • Pre bake your crusts first in a muffin pan, this prevents a soggy pecan pie. 
  • Once the crusts have baked, place them on a baking sheet with the filling to bake again, this trick is to avoid any struggles removing the mini pecan pies from the muffin pan if the filling sticks! Believe me--we tried!
  • The lollipop trick is super cute and I can't urge you to try it!
  • Don't overfill your tarts and leave a small gap at the top. The filling will rise during baking so it will fill up--don't worry! 
  • For nice flakey pie crusts don't overwork your pastry when making and rolling it out.  
  • Allow your pies to fully cool before eating them--remember the filling is still hot!  
  • You can keep your pecan pies out for a couple of days. If you want them to last longer, keep them in the fridge for up to 4-5 days and up to three months if you freeze them.