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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.
- Bake
- 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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Pecan Pie
Ingredients
- 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
Instructions
- 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.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
im going to be making these for Thanksgiving! It says that it serves 12…. Are you counting just one pie per person or does it make more and you are counting on that each person will eat more than one? I can’t imagine you could eat just one….. They look delicious!
Hi Traci!! I hope you enjoy these 🙂 I put 12 thinking 2 per person. You should be able to get at least 24 mini pies. If you’re wanting to feed a large group I would probably double the batch 🙂
These taste amazing! I’m having the problem that the filling is too runny and I can’t get the pies out of the tins without them breaking 🙁 any suggestions? Should I add cornstarch to the filling?
Hi Emeline 🙂 I’m so glad you love the taste!! As far as them being too runny and breaking. I have a couple suggestions first before modifying the recipe. I had a couple of mine break too when I was taking them out, so I would first want to make sure that the muffin tin is getting greased enough. If the pie crust sticks then it’ll break and the filling will come out. Second of all, make sure they’re baking long enough. If the filling is too runny it’s possible that they just need a couple more minutes to bake and they’ll be perfect! Let me know if that helps and we can go from there 🙂
Thanks so much! I’ll definitely give it a try 🙂
Can you make these with regular muffin tins?
Hi! You most likely could make them with regular sized muffin tins. They would be a lot bigger, almost double the size. So the cooking time would be different. Since I haven’t made them that big I can’t tell you how long to cook them for, you would have to keep an eye on them so they don’t overcook! Good luck 😉 let me know how it goes!
These lil darlings look great! I’m prepping for Thanksgiving and would like to know if these would freeze well? This next question is silly (how do you not eat them right away)…how long will they keep?
Thanks
Chanell
Hi Chanell, I’m so happy you’re going to give these a try! I honestly haven’t frozen them so I don’t know how well that works, but I imagine it would be just like freezing a regular size pecan pie, which from what I know is quite simple. Just let it cool after baking, wrap it tightly, and freeze, thaw in the refrigerator and reheat in the oven. Again, I haven’t done it with the mini pies so I’m just giving you my best guess! As for how long they will keep, when they are not frozen they were good for about 3 days. After that..they were completely gone! I hope that helps you 🙂 Good luck!
I’m definitely making these in a week or so for Thanksgiving! Quick question, I need to transport them about 2 hours away and wondered should I just put a sheet or wax paper or something in between the layers? I am making a double batch and will need to stack a few I’m guessing… Thanks so much for sharing this simple recipe!!
First off, you will love them!! Second, I imagine they would be just fine if you stack them with either wax paper or a parchment paper in between. The top will have that slight crust from the pecans so they should hold pretty well for transporting. Enjoy! And Happy Thanksgiving 🙂
These look absolutely delicious!
My Mother in law makes these every Thanksgiving and Christmas. Yummy!
i want to make the mini pecan pies but the mini muffin pan that you say to use is way too small. Are these not made in regular size muffin tins? A 1/4 c of filling will never fit in a mini muffin cup.
Please clarify because I can’t wait to make these.
Thanks
Hi Denise! I did use the mini muffin tin. And I did use my 1/4 measuring cup to fill the pie crusts. If you notice I did say it takes “about”. So it may definitely take a little less! Just fill them until full. They are so fun to make and definitely fun to eat! I hope you enjoy them 🙂 let me know if you run into any problems along the way and I will get a reply to you as soon as I can!
Thank you for your help! I am making them tomorrow.
I ran into this same problem. I ended up making 20 in my mini muffin tin and only used about half of the syrup. I guess I’ll just dump the rest because obviously there’s a definite discrepancy between mini muffin tins. They are currently in the oven, so I’ll let you know how they turn out.
I too had the same problem I have a 24 mini muffin tin and had to throw out about half of the mixture, 1/4 cup is way too much for each one they would overflow. Please clarify.
I am baking them right now and apparently there is a discrepancy on the size of “mini” muffin tin. I have a lot of syrup left over and chopped pecans. I had to re-read the recipe to make sure that it called for mini muffin tin as 1/4 cup of syrup over flowed. My tin would not hold 1/4 cup even if it was empty of pie crust. I may try using the next size down of my cutting using a 2 1/2 or 2 inch circle and hopefully finishing up the rest of my syrup and pecans.
Pecan pie is my very favorite. Not sure there’s a way to make it diabetic friendly but it may have to be my ‘cheat treat’ they are tiny
They’re our favorite too!! Definitely a winner for a cheat treat! Thanks so much Treena 🙂
Oh I just love pecan pie! These little pies are darling!
Thank you so much for the sweet comment Jess xoxo