Mini Pecan Pies

These little two-bite Mini Pecan Pies are the things dreams are made of. Light, slightly sweet and a little salty, they would make Paula Deen herself proud!

close up of mini pecan pies on a baking sheet


 

And an added bonus- they are ready in just 20 minutes. Yep, start to finish, 20 minutes using just one bowl and one baking sheet. So easy!

Mini Pecan Pie Tarts

Technically speaking, most pies are kinda tarts. The definition is an open pastry with filling showing. Therefore these little gems are both a mini pie and a tart.

Pecan pie was something I didn’t enjoy until I was an adult. I don’t know, as a kid I thought all desserts should be spongy or chocolatey. I probably didn’t even try a bite until I was in my 20’s.

pecan tarts on marble background

And then I realized I loved them. The not-too-sweet dessert is a little chewy, only slightly sweet and sometimes even a little boozy, if you choose to add bourbon.

Mini Pie Shells

For this mini pecan pies recipe, I used frozen phyllo cups. These are about 1 1/2 inches in diameter and fully cooked, so I literally didn’t have to do anything.

stack of mini pecan pies

You can also press pre-made pie crust or homemade pie crust into mini-muffin tins and pre-bake them OR use my recipe for mini sugar cookie cups.

Both of those options are great, but take a little longer. I like the flakiness of the phyllo dough and also that it is lighter. Perfect for a holiday dessert or even snacking on in the dead of summer.

Pecan Pie Filling

This is one of those age-old southern debates… and every Mima will claim to be right. I will say there are many right ways to make pecan pie filling. Some use corn syrup, others straight sugar and some others molasses and maple syrup. They are all good, just different…

bowl of pecans

For mini pecan pies, the process is even easier because you just microwave the ingredients instead of using a saucepan or even mixer.

I like to put the pecans in the shell and then pour in the rest of the mix so I can guarantee there is a good amount of chopped pecan. Otherwise, heavy pecans tend to fall to the bottom and some shells are left with more custard and less pecan.

chopped pecans in tart shells

This dessert uses finely chopped pecans because the shells are so small. I like to put a half a pecan on the top of each just so people know what it is. Otherwise it looks a little like a chocolate cheese pie (also known as a chocolate crack pie).

Mini Pecan Pies Ingredients

  • Vanilla
  • Light corn syrup
  • Brown sugar
  • Semi-sweet chocolate chips
  • Egg yolk
  • Pecans
  • Phyllo tarts cups
  • Bourbon
ingredients for mini pecan pies

Bourbon is optional. I like chocolate and it helps holds it together, so please don’t omit that. Molasses in the brown sugar gives it a little southern flare, but if you can also use equal amounts of white sugar and dark corn syrup if you’d like.

If you are a fan of turtles (the dessert, not the animal), you can drizzle chocolate, caramel and dab of flaky sea salt on top of your mini pecan pies. It also looks pretty. I just used dark chocolate and salt on mine.

pecan pie filling in tart shells

How Do You Say Pecan?

So now onto the question you all want to know the answer to: how do you pronounce PECAN?

Why are people asking me this? I am certianly no English expert, but my understanding is that both ways are correct, just depends on what part of the US are in.

chocolate pecan pie tarts

Northerners say “puh-KAHN” while Southerners say “PEE-can”. Take your pick.

Pecan Pie History

When did pecan pie originate? No one knows…

Pecans are indigenous to Northern American, so most folks tend to think it was in the south where they grow wild. Some people claim Louisiana (also that the French swapped out pecans for a traditionally French pie after settling), others Mississippi and there are a few Texans that claim it to be from the native Americans.

pecan pie drizzled with chocolate and salt

What we do know is the trees grew wild along the Mississippi river and in Georgia. We know that pecan pie is amazingly delicious. And other than bragging rights, who really cares?

Make Ahead, Storage & Freezing of Mini Pecan Pies

You can certainly make these ahead, as they are best served at room temperature. I don’t suggest storing them in the refrigerator, as the filling will harden and not be chewy and soft. Store in an airtight container for up to 3 days.

These also freeze and defrost well. I like to freeze them in an airtight bag and then just take out one when I need it. Allow 15-20 minutes at room temperature to defrost.

mini pecan pies for pinterest

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pecan tarts for pinterest
close up mini pecan pies

Mini Pecan Pies

4.45 from 18 votes
With only one bowl and 20 minutes, you can have these EASY Mini Pecan Pies done in no time! This is the BEST Mini Pecan Pies recipe.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 14

Ingredients

Mini Pecan Pies:

Topping (optional):

Instructions

  • Preheat the oven to 350°F. Place the frozen phyllo tarts on a rimmed baking sheet. Set aside.
  • In a microwave safe bowl, combine the butter, vanilla, brown sugar, corn syrup and chocolate chips. Heat on high in the microwave for 30 seconds. Remove and whisk until the mixture is smooth. Whisk in the egg yolk and bourbon until no streaks remain.
  • Measure approximately 1/2 teaspoon of the finely chopped pecans into each phyllo shell. Then spoon enough chocolate custard mix on top to just cover it, about half way. Do not overfill or they will overflow while baking. Top each with a pecan halve.
  • Bake, uncovered, for 10 minutes. Remove and allow to cool before adding any desired garnishes.
  • Top with chocolate, caramel or flaky salt, if desired.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

You can swap out dark corn syrup and white sugar, if needed.
Bourbon is optional.
Store at room temperature for up to 3 days.

Nutrition

Calories: 62 kcal, Carbohydrates: 153 g, Protein: 21 g, Fat: 21 g, Saturated Fat: 5 g, Cholesterol: 16 mg, Sodium: 1376 mg, Potassium: 229 mg, Fiber: 6 g, Sugar: 4 g, Vitamin A: 44 IU, Calcium: 36 mg, Iron: 9 mg
Author: Jessica Formicola
Calories: 62
Course: Dessert
Cuisine: American
Keyword: homemade pecan pie, mini pecan pie, tart recipe
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
close ups of mini pecan pies for pinterest
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating




Questions and Reviews

  1. 5 stars
    I love everything made with phyllo dough, and your baked cuties are no exception! I have just made them, and the only thing I should say is that they are worth making!!!

  2. 5 stars
    My father in law has to watch his sugar but he LOVES pecan pie. This is so easy for him to still get a taste of something he loves so much without going overboard! Thank you!

  3. 5 stars
    I love everything about these mini pies! So easy to make and the bourbon really gives a nice touch to the pies!