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These Mini Pecan Pies, or pecan tassies, might look small..but they pack a BIG Pecan Pie taste!
Pecan pie is my husband’s absolute favorite pie. I make it for him for all of our special occasions. Since we now have all kinds of little kids running around these days, I find that making them mini sized is perfect for their little hands! Plus they are all kinds of adorable. Not to mention the benefits of portion control.
These mini pecan pies are also known by several other names including:
- Pecan Tassies
- Pecan Tarts
How to Make Pecan Tassies:
These mini pecan pies are super simple to make. Of course, you can buy your pie crusts which makes it easier. Or you can make your own crust, my favorite method is shared here.
- Make the pecan pie filling.
- Cut the pie crust. You can either use a small cup and cut around it to make a circle shape. I used an Ikea child’s plastic cup for mine. Or you can use these flower cookie cutters (affiliate link) and they fit perfectly in the mini muffin tin. And the pies turn out super cute. It’s the method I used in the video for this recipe, and you can also see them on my French Silk pies.
- Fill the pie crust. Add the chopped up pecans into each crust. Then fill with the pecan pie filling. Be careful when filling them, if you fill them too much and the filling seeps from the top of the pie crust down the sides of the muffin tin, they will stick and be difficult to remove.
- Remove. I find the easiest method is to use a butter knife and gently separate them from the muffin tin. Give the pies a little twist and they will come right out.
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- ¾ cup white sugar
- ¼ cup light brown sugar
- 1 cup corn syrup
- ¾ tsp vanilla extract
- ⅓ cup unsalted butter melted
- 3 large eggs beaten
- 1 cup pecans chopped
- 2 pie crusts
- Preheat the oven to 350°F. Grease your mini muffin tin. Roll out the pie crusts and cut with a circle cookie cutter, or I used a child's cup (from Ikea) about 3 inches in diameter. Press the pie crust into each cup in the muffin tin.
- Sprinkle a small amount of chopped pecans into each pie crust.
- In a medium size bowl combine the sugar, brown sugar, corn syrup, vanilla, butter, and eggs. Stir to combine.
- Carefully pour about 2 tablespoons of the syrup into each pie crust, be careful not to get the syrup along the edges of the pie crust, this will make them stick when you go to take them out.
- Bake for about 22-25 minutes. Mine baked perfect at 23 minutes.
- Remove from the oven and allow to cool. Carefully remove from the muffin tin, if you need use a butter knife to slide along the side of the pies to loosen. Give a little twist and pull them out.
Nutrition information is automatically calculated, so should only be used as an approximation.
The flavor was good, but the baking time was way too long. Another recipe called for 15min of baking and 5 min of rest. I think between 15-20 min might work better next time.
These pecan bites are a huge hit with my husband! I have made them several times. I am thinking of making them again for Thanksgiving. I will be having some chocolate lovers over for dinner. How would you suggest I make them into mini chocolate pecan pies??
So happy you enjoy these! To add chocolate, you could get some mini chocolate chips and mix those into the pecan pie filling. Let me know how they turn out!
Recipe should be cut in half! There is way too much left over. Delicious.
Just made these yesterday and they are absolutely delicious. I had A LOT of filling left over after making 24 mini’s but I am going to make more tonight!
Thank You for sharing! 🙂
Thank you for this recipe and thank you for keeping this article online all the time.
your mini pies are my Thanksgiving staple and everyone loves! loves! them. My uncle can eat one batch in one seating and he is not a sweets guy. LOVE LOVE LOVE.
I loved these but they stuck so badly in my tins that a lot got mangled. I did spray with the baking pam. Have you ever used liners or could you make these as bars for a faster finished product?? Idk what I did wrong. Any suggestions cuz they were very good!!!!
Hi Lisa! Be careful when forming the crust and pouring in the filling. When the filling leaks out of the crust and gets between the tin and the pies, that’s what causes them to stick. So maybe form the crust a little higher, and fill them a little less. This should prevent the sticking.
Overall, a good recipe. I made 24 mini muffin size pecan pies. Family thought they were wonderful. I’m just hoping I have enough to take to work tomorrow! I had A LOT of filling left over though. I used leftover pie crust and made a pie also.
I follow exactly and have been making these for a few years now. Always a hit! I make multiple batches and freeze them. I just take them out the night before I’m serving them and they are perfect.
I use a large wine glass as a cookie cutter.
can you make these ahead o time. DO they freeze well?