What is your favorite Thanksgiving pie? I like sweet potato, pumpkin, and apple too. But honestly, I do love pecan pie. I love how sweet it is and I love the texture combinations. I’ve made homemade pecan pie a few times, but never tried bite-sized ones or muffin-tin-sized ones. I decided to try both this past week. The mini-sized ones in the muffin-tin were the winners in my family. The normal muffin-tin-sized ones were my favorite for serving guests because they are so much prettier than the tiny ones. Either way, these mini pecan pies are so good and literally bite-sized.
These small pecan pies are a bit more time-consuming to make, but really so adorable. The only reason these mini pecan pies take more time is that you need to cut out the dough into rounds and add those to a mini muffin pan or normal-sized muffin pan. Pro tip: if you can use a silicon muffin pan, they come out of the pan SO much easier. It really doesn’t take that much time to make these. But, a standard pecan pie is just so quick to make, especially if you use premade pie crusts like I did.
For this mini pecan pie recipe, I decided to use the refrigerated pie crust instead of making it myself. If you do want a homemade pie crust recipe, this one is my favorite. If you want to save time, I think the store-bought dough is the way to go. It saves a lot of time and makes this recipe such a breeze. I only had one mini muffin tin pan, which required a bit more time. If you have two pans, it will definitely go faster. Another option would be to make one set in the mini pans and one in the regular-sized pans so you can try both versions. It’s amazing how different the taste and textures were just by using a different-sized pan!
These individual pecan pies are so delicious and totally worth the time and effort. They are also an unexpected way to serve dessert at your Thanksgiving meal. Most people are full by the time dinner is over, so I think bite-sized desserts are a great idea.
If you’re looking for other Thanksgiving recipes, click here.
Mini Pecan Pies Recipe
1 tablespoon all-purpose flour
1 package refrigerated pie crusts (2 crusts)
3 large eggs
¾ cup sugar
1 cup light corn syrup
2 cupse pecan halves
⅓ cup butter, melted
1 teaspoon vanilla extract
Sprinkle flour onto the work surface. Unroll pie crusts and use a rolling pin to spread out edges. Cut 7-8 circles into each pie crust 3-inch cookie cutter. Press circles into a well-greased nonstick mini muffin pan.
In a medium mixing bowl, combine eggs, sugar, and corn syrup. Mix well. Add pecan halves, melted butter, and vanilla. Mix well. Fill each pie crust with a spoonful of filling.
Bake at 350° for 30 minutes. Cool completely in the pan before removing. To remove, use a knife to gently loosen edges from the pan. Use the same knife or the handle of a spoon to lift the pies out of the pan.