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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.
This was a big hit!!!! thanks so much for the recipe. Its delicious!!!
Thanks! So glad you enjoyed them!
I just made these and tried one after cooling for about 10 minutes (couldn’t wait haha.) I used the pre-made Pillsbury pie crusts and, while it was good, I thought it’d be better. The crust seems a bit blah, almost like it’s not sweet enough. I’m bringing these for Thanksgiving dinner tomorrow…any ideas to sweeten these up? Or will they taste a bit better as they’re allowed to sit longer? Thanks!
Sorry you’re not a fan of the Pillsbury crusts. They are definitely convenient to use though! Since the pies are already baked, I can’t think of anything to sweeten them more. I suppose you could add a swirl of whipped cream maybe before serving.
Good idea! I also thought of possibly dusting the bottom of my container with powdered sugar and storing them in that once completely cooled just to give it a little extra sweetness on the bottom…thanks for your quick response!
The powdered sugar is a great idea too!! I hope they’re a hit at your party 🙂
These are so cute! Can’t wait to try these! I was just wondering about the corn syrup, in the filling I would put the full 1 cup? Then 2 tbs on top of each one? Thank you in advance!
Hi Deb! Use the 1 cup corn syrup when making the filling. Then when you go to make the pies you just put 2 tbsp of filling into each small pie crust.
Love the idea of mini pies! We have 6 children so being able to just let them grab and go seems soooo much easier than slicing up a pie! My question is, do you think it would ok to use ready-to-bake tart shells? I am also making another type of mini pie that calls for tart shells instead of rolling out pie crust so I was going to use for both and kill two birds with one stone if possible. Thanks!
Hi Ashley! 6 kids?! You beat out my 5! And yes, mini pies are so much easier with the little ones around! I haven’t used the pre made tart shells before, but I bet they would work just fine. The bake time might be different than the recipe calls for, so you will want to keep an eye on them.
Just a suggestion for those having trouble removing their pies from the muffin tin. Cut some strips of parchment paper, about 1/2” to 1” wide and tall enough to have “handles” to use to pick up with. Crisscross them in bottom of each space then place your crust on top and proceed with recipe. This should make removing them easier.
Loved them. I used a regular muffin tin and got 10 from 2 frozen pie crusts. I mixed the pecans right into the batter. I had to put them out of sight so I wouldn’t be tempted as easily. SO MUCH better than store bought. Next time I am going to add some mini chocolate chips.
I used to have a similar recipe and searched EVERYWHERE for it about 3 weeks ago. Did not find it. Today, ta-da…. your recipe showed up in my email (mysterious) but i am SO happy to have it again. THESE ARE THE BEST!! And using a flower cookie cutter is brilliant. Can’t wait to make them again. Thank you houseofyumm!!
OMG!!! These mini pecan pies were the best best we ever had! Not to sweet, great flavor & perfect size! Thanks for sharing!
So glad you enjoyed! Thank you 🙂
My husband and I like pecan pie. I will be pinning this to use year around. I appreciate you offering this recipe.
Can you freeze these for later on in the week?
Please let me know by email .
INSTRUCTIONS:
“In a medium size bowl combine the sugar, brown sugar, corn syrup, butter, and eggs. Stir to combine.”
Don’t forget to ADD the 3/4 tsp. of Vanilla Extract for extra flavor!!!