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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.
DId you use salted or unsalted butter and it is “1/3 cup melted” or a “1./3 cup of butter, melted”:
I use unsalted butter. And measure out 1/3 cup of the butter and then melt it 🙂 Enjoy!
I made these last night for Christmas. Amazing. Delicious! Not too sweet or rich. Perfect! This recipe will be saved for every time I need a treat!
So glad you enjoyed them! Thanks for sharing Aimee 🙂 Hope you had a Merry Christmas!
I found a 3″ flower cookie cutter makes these really pretty. Love those tarts. Thanks.
What a great idea! Love it! xo
Do you think the mini fillo dough cups on parchment paper would work?
I just made these. I subbed corn syrup for maple syrup and only used light brown sugar. These were freaking delicious.
So glad you enjoyed them Thomas!
These are awesome. I made 24 minis and still had enough to make a small pie.!
Yum!! So glad you enjoyed them Noelle! Love that you made a small pie with the remaining filling!
So when you say “mini” muffin tins, do you actually mean the mini ones? Or just like a standard size cupcake tin, and you’re calling it “mini” because it’s smaller than a normal size pie? I find it hard to believe that two pie crusts would only make 12 of the mini cupcakes…. hoping to make these next week for thanksgiving, let me know please!
Hi Libby! I did use my mini muffin tin, not the typical cupcake/muffin size tin. I used two store bought pie crusts, if you’re making your own pie crust it’s quite possible you can make more! Each pie took about a circle of pie crust about 3 inches in diameter, so that I could mold them into the tins and have enough to make the edge kind of pretty 🙂 Hope that helps!
Hi so on the crust do I need to brown first are cook everything at the same time
Everything is cooked at the same time
I made this recipe and the mini pies were amazing! The recipe was easy to follow. Thank you!!!
If I double this recipe, should I adjust the bake time or do you think they’ll take the same amount of time to cook? Also, did you roll the pie crust with a rolling pin to thin it or did you just unroll it from the can? (I’m new to pies and pastries and I want to bring these to our family thanksgiving gathering. I’m nervous!!)
Hi Mary! I’m so happy you’re going to give these pies a try! They really are an easy way to make pie. I just unrolled the pie crust and used it as is. I didn’t need to roll it out anymore. As for baking time, it is possible that you would need to adjust it slightly if there’s more pies in the tin. What you could do is bake the pies from one pie crust in the first batch, use the times that I suggested, and then bake the pies from the second pie crust in another batch. Otherwise you would have to keep an eye on them to ensure proper baking time since I’m not sure how much longer you would need for the extra pies. I hope that helps! Let me know if you have anymore questions.
They turned out great! I made 36 (34 made it to the gathering… I need to taste test two lol) 🙂 Mine was the only dessert that was completely gone by the end of our family gathering. People kept asking me where I bought them so they could pick some up! It was awesome to say “oh, I made them” and see their surprised looks. Thank you so much for the recipe!
Yay!! Thats so fun Mary 🙂 I’m so glad they were such a hit! Hope you had a fantastic holiday weekend.