These mini pecan pies have all the gooey, nutty flavor of the classic dessert but are made with honey instead of corn syrup. Made with store-bought or homemade pie crust, and baked in a muffin tin, they’re easy, impressive and perfect for holiday entertaining!
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Pecan Pie, But Make It Mini!
When it comes to pie, apple, pumpkin and pecan rule the fall lineup. While I love a big ol’ wedge of pie, I’ve always had a soft spot for mini desserts. Maybe it’s because I grew up with my great-grandmother, Momoo, reminding me to have “just a taste” of dessert after every meal.
Enter: Mini Pecan Pies made in a muffin tin. All the gooey, buttery, nutty goodness of the traditional Thanksgiving dessert, just miniaturized and made with honey instead of corn syrup. Top them with a dollop of whipped cream (or a scoop of vanilla ice cream if you’re feeling fancy) and you’ve got an instant holiday crowd-pleaser.
Start with the Pie Crust
Store-bought pie crust is the time-saving shortcut we all need around the holidays… or if you’re like me, literally any day of the week/month/year. I used two of the standard Pillsbury refrigerated pie crusts for this recipe, and the results were spectacular—flaky, buttery and perfectly golden.
Can you go the DIY route? Absolutely! My homemade pie crust recipe is a guaranteed home run if you’ve got the time.
- Unroll the pie crusts onto your work surface. Using a 5-inch round cutter, cut out 6 circles from each crust (re-roll the scraps if needed).
- Press each round into the bottom and up the sides of a muffin tin cup, then pop the pan in the fridge while you make the filling.
And don’t toss those pie dough scraps! I used mine to cut out little leaves for a festive topping. Just brush them with egg wash and bake at 400°F for about 10 minutes, until they’re puffed and golden. They make the cutest garnish on top of each mini pie (or the best pie crust cookies!).
Next, Make the Pecan Pie Filling
Corn syrup is traditionally used in pecan pie to thicken the filling and give it that signature chewy consistency, but I’ve always preferred the flavor honey brings instead.
This filling is adapted from my top-rated pecan pie bars and bakes up beautifully inside these buttery mini pie crusts. There’s not a drop of corn syrup in sight, which means toasted pecans and honey flavors get all the spotlight.
A quick note from experience: since we’re skipping the corn syrup, the filling will be slightly more “wet” than a classic pecan pie. It sets as it cools, but stays a touch softer. Honestly? I think that’s what makes these mini pies so irresistible.
You’ll need a standard 12-cup muffin tin to make 12 individual desserts. Divide the filling evenly among the cups and bake until the crusts are golden, 15–20 minutes. Let the pies cool completely in the tin. This helps the crusts release easily and gives the filling time to firm up. If needed, run a sharp knife around the edges to loosen the pies before removing them.
Make-Ahead, Storage & Freezing Tips
These little pies were made for holiday prep! They hold up beautifully and taste just as good the next day. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving (or warm slightly in a low oven).
To freeze: Once cooled, arrange the pies in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or bag, separating layers with parchment paper, and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
To reheat: Warm in a 300°F oven for 8 to 10 minutes, just until the crusts are crisp again and the filling is gooey and fragrant.
Ready to get baking? Read on for my Muffin Tin Mini Pecan Pies recipe, including tips and tricks for guaranteeing perfect portable and personalized sweets.
Ingredients
- 2 (14-oz.) package (4 rounds) store-bought pie crust
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup honey
- 2 Tablespoons heavy cream
- 2 cups chopped pecans
- 1 teaspoon vanilla extract
- Whipped cream, for serving (optional)
Instructions
- Preheat the oven to 400°F.
- Unroll the pie crusts onto your work surface. Using a 5-inch circular cookie cutter, cut out 6 rounds from each crust. (Scraps can be re-rolled.)
- Press a round into the bottom and up the sides of each muffin tin cup. Transfer the muffin tin to the fridge while you prepare the filling.
- In a medium saucepan set over medium heat, combine the butter, brown sugar, honey and heavy cream. Simmer the mixture for 1 minute then remove it from the heat and stir in the pecans and vanilla extract.
- Remove the muffin tin from the fridge then divide the pecan mixture among the cups.
- Bake the pies until the crust is golden, 15 to 20 minutes. Remove the pies from the oven and let them cool completely in the muffin tin.
- Once the pies have cooled, use a sharp knife to release them from the pan, then serve topped with whipped cream (optional).
Kelly’s Notes
- The lack of corn syrup in this recipe yields a slightly more “wet” filling than the classic pecan pie. The filling will set as the pies cool, but not to the degree of a traditional, sliceable pecan pie.
- I used the pie dough scraps to cut out leaves for a festive pie topping. Brush the leaves with egg wash then bake them at 400°F until they’re golden brown, about 10 minutes.
- Maple syrup can be used in place of honey for a slightly different flavor.
- To store: Store them in an airtight container at room temperature for up to 3 days (for peak freshness), or in the refrigerator for up to 5 days.
- To freeze: Once cooled, arrange the pies in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or bag, separating layers with parchment paper, and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
- To reheat: Warm in a 300°F oven for 8 to 10 minutes, just until the crusts are crisp again and the filling is gooey and fragrant.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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So good!
So glad you enjoyed it, Elizabeth!
Can I still use corn syrup?
If you’d like!
Love the flavor of these! Are these shelf stable? How should they be stored after baking?
Thanks, Jamie! You can store them in an airtight container at room temp for up to 3 days (for peak freshness!).
Do you think you could use puff pastry instead of pie crust, rolled out thin?
Sure thing, Joy!
I made these in a mini muffin tin for a holiday cookie swap and they were a big hit! I used one package of pie crusts (2 crusts) and was able to make 24 mini pies. Thank you!
Woohoo! I’m so glad you enjoyed the recipe, Nicole!
Hi, giving you 3 stars…taste is fantastic, but crust stuck and I could not get my minis out of the pans. So on my 2nd attempt after spaying my pans… not sure if these are coming out or not.
I’m sorry yours stuck, Laurie, I’ve never experienced that. Is your muffin pan non-stick?
I am truly looking forward to trying this recipe. The reason I have never liked pecan pie is because I do not like the taste of corn syrup. This recipe looks like a winner! Thanks : )
I hope you enjoy this version!
Could I substitute with maple syrup instead of the honey?
That should work, Robyn! The flavor will, of course, be a touch different, but the consistency should be OK.
My house smells amazing right now! And these little pies taste soooo good!
I’m so happy you enjoyed the recipe, Brittany!
Can these be frozen?
Absolutely! Freeze them after baking (sans the toppings) in an airtight container.
Looking forward to these! Sounds perfect for a holiday platter of mini desserts.
I hope you enjoy the recipe, Lee! I can’t wait to read your results!