Dessert

Mini Pecan Pies Recipe

ByRita Bennet November 25, 2025November 25, 2025

Introduction

These Mini Pecan Pies are a delightful twist on a classic Southern favorite, perfect for parties or individual servings. With a buttery cream cheese crust and a rich, nutty filling, they offer a perfect balance of sweet and crunchy in every bite.

The image shows four mini pecan pies stacked on a white marbled surface. Each pie has a golden, flaky crust with a thick edge that holds a rich, glossy brown filling mixed with chopped pecans. On top of the filling, each pie features a dark reddish-brown whole pecan half, placed in the center, adding texture and color contrast. The filling looks sticky and slightly shiny with a mix of nut pieces that create a crunchy, uneven surface. The background is softly blurred, focusing attention on the pies’ detailed textures and warm colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter
3 ounces cream cheese

1⅛ cup all purpose flour
¼ teaspoon salt (for crust)

½ cup brown sugar
¼ cup light or dark corn syrup

1 egg
1 tablespoon butter (melted)
¼ teaspoon salt (for filling)

½ teaspoon vanilla extract
¾ cup chopped pecans
½ cup semi-sweet chocolate chips (optional)

12 pecan halves (for topping)

Instructions

Step 1: Cream the unsalted butter and cream cheese together in a large mixing bowl until smooth.
Step 2: Stir in the flour and ¼ teaspoon salt just until the dough forms. Shape the dough into a log, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.

Step 3: To make the filling, combine brown sugar, corn syrup, egg, and melted butter in a large bowl. Beat until well combined.
Step 4: Mix in ¼ teaspoon salt and vanilla extract. Stir in chopped pecans and chocolate chips if using.
Step 5: Preheat the oven to 350°F (175°C) and lightly spray a 12-cup muffin tin with cooking spray.

Step 6: Remove the dough from the refrigerator and cut the log into 12 equal pieces. Press each piece into a muffin cup, shaping the dough up the sides to form mini crusts.
Step 7: Evenly divide the pecan filling among the 12 crusts. Place one pecan half on top of each pie.
Step 8: Bake for 30 minutes or until the crusts are golden brown.

Step 9: Let the pies cool for at least 10 minutes before removing from the pan. Use a knife to loosen the edges and carefully lift each pie out.

Tips & Variations

For extra flavor, toast the pecans lightly before adding them to the filling.
Substitute maple syrup for corn syrup for a different sweetness profile.

Chocolate chips add a lovely richness, but omit them for a classic pecan pie taste.
If dough is too soft to handle after chilling, refrigerate a bit longer for easier shaping.

Storage

Store leftover mini pecan pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. Reheat gently in a low oven before serving to restore crispness.