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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.
These are incredible! Thanks for sharing this delicious recipe!
Thanks so much Tanya! I’m so glad you enjoyed 🙂
How long do you think these would last at room temp in an air tight container? My husband is deployed and it takes the mail almost a month to get to him. I’m gathering treats to send to him and pecan pie is his favorite. I’ve considered making the pecan balls covered in chocolate to help preserve them but with the uncertainty in temperature of the box that option is out.
Hi Sara! The pecan pies last for a while, but I don’t think they will last for a whole month 🙁 I’m sorry.
Everyone loved these! I’ll definitely be making more of these in the future.
So glad you enjoyed!
How far in advance can these be made
Hi Diane, in Canada ( probably in Ontario) we call these “butter tarts”. There is even a tour around Ontario to the best butter tart bakeries!
Im so sad. I made these for thanksgiving this morning. I had my oven at 350 like it said and checked at 25 min then 27 then 30 then 33 still not browned. So in fear of burning them i took them out. Couldnt get them out of the pan, it was a disaster. Im not sure what i did wrong….i looked at the pillsbury pie crust box and it said to cook on 450. Should i have done that?
Hi Katie, it’s so hard for me to say exactly what went wrong with the recipe. Are you referring to the pie crust not browning? Or the pie filling? The filling has a golden color to it, with the pecans on top giving a brown color. And the pie crust will cook and will not turn brown but will get a golden color to it, you might see a bit of browning take place on the edges.
Yum! Yum! I just made these and they are perfect for aThanksgiving when you just want a bite of something sweet. I did have leftover filling. I might adjust that next time. I really appreciated the advice/comment about the sugar causing them to stick. I was extra cautious. And didn’t have a problem with any of them sticking. My tarts popped right out! Thanks for the easy recipe!
Hi Diane! I’m so happy you love the pies! Yes, there can be a bit of filling leftover. And I’m so glad that they didn’t stick for you! Happy Thanksgiving!
I tried making these and my “syrup” was more yellow than brown and when I baked them the pies were cream colored. Should I have used a dark corn syrup perhaps?
Hi Maria! The syrup part inside of the pie will have a yellow tint to it. The brown color that you see in the pictures is due to the pecans that come to the top of the pie while it bakes. I haven’t made these with dark corn syrup before, I always use regular corn syrup.
I want to make these for Thanksgiving but not sure what sugar I use. The recipe says white sugar and I think that is different from granulated sugar but not sure what to look for in my grocery store. Can you please clarify? Thanks!
Hi Autumn! I used white granulated sugar 🙂 Happy baking!! Let me know how they turn out!
These look fabulous! I can’t wait to make them for Thanksgiving! Do you think it’s okay to make them the day before? If so, how would you store them…room temp, fridge? Thanks so much for your help….and the recipe!
Hi Kara! You can absolutely make them ahead of time. Just store them at room temperature and make sure they’re covered or in a sealed container. They will keep just fine 🙂 Let me know how they turn out!
These were AMAZING! Thank you for a fantastic recipe! They came out perfectly.. Even my son, who swore he didn’t like pecan pie, loves them! Will definitely be making these again! 🙂