Best Mini Pecan Pies Recipe (With Store-Bought Pie Dough)

These are the BEST Mini Pecan Pies! Made with store-bought pie dough (or use your homemade recipe), these tasty bite-sized treats are perfect for fall and Christmas holiday parties or any time you’re sweet tooth is craving something sweet!

Mini pecan pies, are a favorite, along with my pecan pie bars. Try them next!

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The buttery pie crust and sweet pecan pie filling in these sweet treats is all you’ll need for a quick last-minute Thanksgiving or Christmas dessert.

If you’re planning ahead, you can also make them now, and freeze for later!

Why You’ll Love This Recipe

  • super easy to make and so tasty!
  • great for parties and potlucks, this is the ideal take-along dessert that is always crowd-pleasing.
  • they are great for making ahead and can be frozen for up to two months.
Overhead view of mini pecan pie bites on a white plate, surrounded by scattered pecans.

Ingredients for Pecan Pie Bites

This recipe uses simple ingredients as listed below. You should easily find them in your local grocery store.

Labelled ingredients for mini pecan pie bites.
  • Refrigerated pie crust – the convenience of using store-bought crust makes this recipe quick and easy. You can also use your own homemade pie crust.
  • Chopped pecans – add flavor and crunch to these pie bites. You could also subsitutes with walnuts if preferred.
  • Granulated sugar
  • Light corn syrup
  • Butter, melted
  • Egg – use large eggs at room temperature. Take them out of the fridge 30 minutes before you start the recipe.
  • Vanilla extract – I like to use pure vanilla extract for all of my recipes because of it’s delicious flavor. If you have artifical on hand, that is okay as a subsitute.

How to make Mini Pecan Pies – Step by Step Instructions

You can find a full printable recipe card if you scroll down to the bottom of this page.

I’ve included some step-by-step images and tips to help you with the recipe.

Store-bought dough has been cut into 3 and 1/2-inch circles on a wooden cutting board.

STEP ONE – Preheat oven to 400°F and spray muffin tin with a non-stick baking spray.

STEP TWO – Cut out mini pie crusts, using 3 1/2-inch round cookie cutter, from the larger pie crust and place in muffin tin.

Egg, sugar, corn syrup and vanilla in mixing bowl.

STEP THREE – Pulse the pecans a few times in a food processor or finely chop. Set aside.

OPTIONAL – Set a few pecans aside for placing in the top of each mini pie bite before baking.

STEP FOUR- To make the filling, in a large bowl, whisk together sugar, corn syrup, melted butter, egg and vanilla.

Pecan pie filling in mixing bowl, ready to be scooped into the muffin tins.

STEP FIVE – Stir in the chopped pecans.

Unbaked pecan pie bites in a 6-cup muffin tin, ready to go into the oven.

STEP SIX – Fill the mini pie crusts with 1 and 1/2 to 2 Tablespoons of the pecan pie filling each, then top with half a pecan.

STEP SEVEN – Bake for 18 to 20 minutes. Allow to cool slightly before removing from pan, then allow to cool completely on a wire cooling rack.

Whipped cream topped pecan pie bites on a plate.

Once cooled, top with optional whipped cream and enjoy!

Tips for Success

  • greasing the muffin tins is a very important step in this recipe. If not properly greased, the mini pies can stick and will break apart when you try to remove them from the pan.
  • if you don’t have a cookie cutter, you can likely find a drinking glass that will do the trick as a substitute.
Baked mini pecan pies on a white plate,

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Best Mini Pecan Pies Recipe (With Store-Bought Pie Dough)

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5 from 2 reviews

  • Author: Sandra Flegg
  • Total Time: 38 minutes
  • Yield: 14 mini pies


1 Package refrigerated pie crust (2 crusts)

1 and 1/4 cups chopped pecans (plus more for topping)

1/2 cup granulated sugar

1/2 cup light corn syrup

2 Tablespoons butter, melted

1 large egg

1 teaspoon vanilla extract


  1. Preheat oven to 400°F and spray muffin tin with non-stick cooking spray.
  2. Use a 3 and 1/2-inch cookie cutter to cut circles from the refigerated pie dough.  Place one in each muffin tin.
  3. Pulse the pecans in a food processor a few times, or chop finely. (set a few aside for topping the mini pies if doing so) Set aside.
  4. Make the pecan pie filing by whisking together the granulated sugar, corn syrup, melted butter, egg and vanilla. 
  5. Stir in the chopped pecans.
  6. Fill the mini pie crusts with 1 and 1/2 to 2 Tablespoons of the pecan pie filling mixture. Top with half a pecan or a few larger chopped pieces. 
  7. Bake in 400°F preheated oven for 18 to 20 minute.  Cool slightly before removing and allow the pecan pie bites to cool completely on a wire cooling rack. 
  8. You can optionally top with a dollop of whipped cream or enjoy them plan! 



  • Using baking spray or greasing your muffin tins is a must. Without doing so will results in the pies sticking to the muffin tin and breaking apart when you try to remove them.
  • Do not overfill the pie crusts with the fillling as it will rise slightly in the oven.
  • STORAGE: Once cooled, store leftover mini pecan pies in an airtight container for up to 4 days. 
  • FREEZING: Store cooled pies in an airtight container for up to two months.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


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