mini pecan pie bites

There’s something magical about pulling a tray of mini pecan pie bites from the oven, the kitchen filling with the warm scent of toasted nuts and caramel. I still remember the first time I tasted them at a friend’s party—tiny, crackly crusts with that glossy, nutty filling that begged for another bite before I could blink. This version is the cozy, weeknight-friendly cousin of the big pie: all the flavor you crave, but in little, handheld hugs. My kids call them “candy pies” and somehow they vanish between the plates and the conversations around the dinner table. I’m not joking when I say this is the recipe I reach for when I want something comforting and easy—a perfect balance of sweet and toasty, with a crust that’s not fussy but still feels special. If you’ve ever baked a batch of cookies and wished they could be a teeny bit more indulgent, these mini pecan pie bites are your answer. mini pecan pie bites

What are Pecan Pie Bites?

Think of mini pecan pie bites as the charming little cousins of the classic pecan pie. They’re essentially the same filling—rich corn syrup sweetness, brown sugar, eggs, butter, and toasted pecans—packed into tiny crust cups so you can pop one in your mouth and go. It’s a clever concept: you get all the pleasing crunch and caramel notes without slicing a full pie and waiting for it to cool. The name is honest and simple, and the result feels a little festive even on a casual weeknight. I like to say they’re a dessert you can share, but also a dessert that doesn’t feel like a commitment. They’re the kind of thing you bring to a potluck and watch disappear in minutes, while still tasting like you spent hours fussing in the kitchen. mini pecan pie bites

How do I make mini pecan pie biscuits?

Quick Overview

This is a straight-line, no-fuss bake that yields a tray of bite-sized pie delights. You’ll start with a simple crust pressed into a mini muffin tin, whisk a quick filling, and bake until the tops glow a little amber. The beauty is in the timing: a short bake, a gentle pull from the oven, and a cool moment before the glaze ties everything together. It’s the kind of method that makes you feel like a kitchen wizard without any complicated steps. The result is tender-crisp crust, a glossy, nutty filling, and that unmistakable pecan aroma wafting through the room. mini pecan pie bites

Ingredients

For the Crust (the main battery):
– 1 1/2 cups graham cracker crumbs or finely crushed shortbread cookies
– 4 tablespoons unsalted butter, melted
– 2 tablespoons light brown sugar
– Pinch of salt

For the Filling:
– 2 large eggs
– 1/2 cup light corn syrup or dark corn syrup for deeper color
– 1/3 cup packed light brown sugar
– 1 teaspoon vanilla extract
– 1 tablespoon melted butter
– 1 cup chopped pecans (plus more for topping, optional)

For the Glaze:
– 2 tablespoons maple syrup or honey plus 1/2 cup powdered sugar, whisked with a splash of milk to drizzleable consistency
– Optional: a pinch of flaky salt or cinnamon for finishing

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set the oven to 350°F (175°C). Line a 12-cup mini muffin tin with silicone liners or grease it well. I always give the pan a quick spray with nonstick spray and a light dusting of flour just to be sure nothing sticks. mini pecan pie bites

Step 2: Mix Dry Ingredients

In a small bowl, mix the graham cracker crumbs, brown sugar, and salt. The texture should resemble damp sand—coarse and uniform. This is the base of your crust, and it should press into the cups without falling apart. If you’re using shortbread crumbs, the same principle applies but you’ll get a slightly more buttery bite. mini pecan pie bites

Step 3: Mix Wet Ingredients

In another bowl, whisk the eggs, corn syrup, brown sugar, vanilla, and melted butter until smooth. You want a glossy, slightly thick mixture that coats the back of a spoon. If you want a deeper maple note, you can swap in a teaspoon of maple syrup here. mini pecan pie bites

Step 4: Combine

Pour the wet into the dry and stir just until combined. Don’t overmix—the goal is a cohesive but still slightly crumbly crust that holds together. Fold in the chopped pecans, reserving a few to sprinkle on top if you like a little extra crunch. mini pecan pie bites

Step 5: Prepare Filling

Spoon a rounded teaspoon of crust into each muffin cup and press down firmly to form a compact base. Then add a generous teaspoon of filling on top of each crust. The filling should be sweet but balanced—think caramel, vanilla, and nut aroma all in harmony. If you prefer more pecan presence, scatter a few extra chopped pecans on the surface before baking. mini pecan pie bites

Step 6: Layer & Swirl

Use the back of a small spoon to slightly swirl the filling so the crust edges peek through. This creates a visually appealing marbling and ensures every bite has that lovely crust-to-filling contrast. mini pecan pie bites

Step 7: Bake

Pop the tin into the oven and bake for 14–16 minutes, until the edges are set and the centers jiggle just a touch. If your oven runs hot, start checking at 12 minutes. You’re aiming for a light amber on top and the filling set but still glossy. mini pecan pie bites

Step 8: Cool & Glaze

Let the bites cool in the pan for about 5 minutes, then transfer to a rack to finish cooling completely. If you’re using the glaze, drizzle it once they’re cooled to avoid a soggy crust. A thin line of maple glaze or a delicate dusting of powdered sugar works beautifully. mini pecan pie bites

Step 9: Slice & Serve

These bite-sized pies are best served warm or at room temperature. If you’ve baked ahead, you can gently rewarm them for a few seconds in a low oven before serving. Sprinkle a pinch of flaky salt on top for a little spark if you like. My family loves them with a cup of coffee or a cold glass of milk. mini pecan pie bites

What to Serve It With

These little bites are versatile enough to suit several moments. Here are a few ways I love to present them, along with family traditions that never fail to bring a smile.

For Breakfast: Arrange a few bites on a small plate alongside a strong cup of coffee. They’re like a tiny, sweet pastry that doesn’t derail your morning. A dab of whipped cream or a few fresh berries makes this combo feel special without being indulgent. mini pecan pie bites

For Brunch: Pair with a light citrusy yogurt dip and sparkling water with a twist of lemon. A decorative tray with a few mint sprigs adds a refreshing contrast to the nutty sweetness. mini pecan pie bites

As Dessert: They’re perfect after dinner with a scoop of vanilla ice cream or a whisper of cinnamon whipped cream. If you’re entertaining, line a board with a mix of bites: pecan, chocolate-dipped, and a few plain butter crusts for variety. mini pecan pie bites

For Cozy Snacks: They’re a crowd-pleaser during movie nights or game days. I stash them in the fridge for a quick bite, then zap them for 10–15 seconds to revive that crusty bite and glossy filling. mini pecan pie bites

Family traditions always involve a little ritual around these bites. I’ll bake a double batch before the holidays and freeze half the crusts raw so I can pop them in the oven as soon as visitors arrive. The scent turns the house into a welcoming hug, and someone always asks for the recipe so they can make them for their own gatherings. This is how a simple dessert travels from my kitchen to yours, carrying a little piece of our family warmth in every bite. mini pecan pie bites

Top Tips for Perfecting Your Mini Pecan Pie Bites

Here are the tricks I’ve learned after making these dozens of times, plus a few swap ideas that keep things exciting without losing the cozy vibe.

Crust Prep: If you want an even crisper crust, bake the crusts for 4–5 minutes before adding the filling. It helps prevent a soggy bottom and keeps the bite nicely structured. If you’re using store-bought crust, crumble a little extra crackly texture into the base for character. mini pecan pie bites

Filling Handling: Don’t overbeat the filling once you combine wet and dry. A gentle swirl is enough to incorporate everything; overworking can lead to a dense texture. If you see air bubbles forming, give the pan a little tap on the counter to settle the filling. mini pecan pie bites

Layering & Finish: For a more dramatic top, press a few extra pecan halves onto each bite before baking. If you want a glossy finish, a quick glaze after cooling is all you need—keep it light so the crust remains crisp. mini pecan pie bites

Ingredient Swaps: Swap maple syrup for part of the corn syrup to brighten the flavor, or substitute half the pecans with toasted walnut pieces for a slightly different nut profile. If you’re avoiding corn syrup entirely, you can use a mix of honey and light corn syrup as a substitute, but keep the liquid balance in check. mini pecan pie bites

Baking Tips: Oven temperatures vary, so start checking early. If your tops brown too quickly, tent with foil for the last few minutes. Place the muffin tin on the middle rack for even heat distribution. mini pecan pie bites

Glaze Variations: A cinnamon-spiced glaze is lovely around the holidays, while a simple maple drizzle keeps things classic. If you want a velvety finish, whisk in a tablespoon of cream cheese into the glaze and soften the sweetness a touch. mini pecan pie bites

Lessons Learned: The best batches come from keeping the crust compact and the filling even. A little extra pecan crunch on top is never refused and a small sprinkle of flaky salt can transform the sweetness into a more balanced bite. Trust me on this one, it makes all the difference. mini pecan pie bites

Storing and Reheating Tips

These bites keep beautifully, and you’ll find they taste almost as good the next day—if there are leftovers. Here’s how I handle storage and reheating so they stay tasty.

Room Temperature: In an airtight container, they stay fresh for up to 2 days. If you’re serving them in one sitting, there’s no need to chill them; they’re perfectly delicious at room temperature. mini pecan pie bites

Refrigerator Storage: In a lidded container, they’ll remain good for about 5 days. Bring to room temp or warm gently in a 300°F (150°C) oven for 5–7 minutes to revive the crust. Mini pecan pie bites

Freezer Instructions: Freeze baked bites in a single layer on a tray, then transfer to an airtight container. They’ll keep for up to 2 months. Thaw overnight in the fridge and rewarm briefly in a low oven if you want that fresh-crisp crust. mini pecan pie bites

Glaze Timing Advice: If you’re freezing, glaze just before serving to keep the topping pristine. A drizzle of glaze after reheating adds a bright note without making the crust soggy. mini pecan pie bites

Fun fact I’ve learned: this batch scales beautifully. If you’re feeding a crowd, you can bake the crusts in a larger pan and cut into little squares after cooling. It’s the same flavor, just a different shape, and the family can still snack on the same delightful pecan bite. mini pecan pie bites

Frequently Asked Questions

Final Thoughts

These mini pecan pie bites are the kind of recipe that earns a permanent spot in the weekly rotation. They feel special enough for a weekend celebration but friendly enough for a casual family snack. The crust stays crisp, the filling remains glossy and nutty, and the aroma goodness lingers long after the last bite is gone. I’ve learned that the little details—the gentle press into the cups, the exact balance of corn syrup and brown sugar, the final glaze—make all the difference. They’re a bright, comforting reminder that dessert doesn’t have to be complicated to be incredibly satisfying. If you’re craving something sweet after dinner, or you need a handful of treats to cheer up a busy afternoon, these bites deliver. They travel well, they please a crowd, and they’re gone before you know it. Happy baking! If you try this, I’d love to hear how yours turn out—tag me in your post or drop a note in the comments with any tweaks you loved. mini pecan pie bites

Recipe at a glance: crusty, compact bites with a glossy, caramel-tavored pecan filling, finished with a delicate glaze or a simple dusting. The result is nostalgic comfort in a tiny package, perfect for sharing with friends and family.

Mini Pecan Pie Bites

Learn how to make Mini Pecan Pies in a muffin tin! This is an easy recipe that's perfect for the holidays. Make bite sized pecan pies in a mini muffin pan or a cupcake pan.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Pie Crust

• 2 pie crusts pie crusts (from scratch or a pack of two)

Pecan Pie Filling

• 0.67 cup Karo Light OR Dark Corn Syrup
• 2 large eggs
• 0.67 cup granulated sugar
• 1 tablespoon melted butter
• 0.5 teaspoon vanilla extract
• 1 cup chopped pecans

Instructions

 

Preparation Steps

• Preheat oven to 350°F. Spray a mini muffin pan or cupcake tins with flour nonstick cooking spray or grease and flour them.
• Working with one pie crust at a time, unroll each crust. Use a large round cookie cutter (about 2-inches diameter for mini pies) to cut circles of pie dough, rerolling as needed.
• Press each circle into the bottom of the prepared muffin pan.
• Mix corn syrup, eggs, sugar, butter, and vanilla using a spoon. Stir in pecans. Spoon a bit of filling into each pie crust. Be careful not to overfill them.
• Bake for 20-25 minutes.
• As soon as they come out of the oven, check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the pan. The filling will harden as it cools, making it hard to remove the pies from the pan. Cool completely before removing from the pan, use a butter knife to help loosen each pie.

Notes

These mini pecan pie bites are perfect for holidays and parties! They are easy to make and always a crowd-pleaser.