Skip the slice and satisfy your sweet tooth with a quick and easy recipe for Muffin Tin Mini Pecan Pies.
When it comes to pie, apple, pumpkin and pecan rule the fall lineup. While I love a big ol’ wedge of pie, there’s just something about mini pies that take a dessert spread to the next level.
I miniaturized apple pies (lattice and all!), and pumpkin is on the horizon, but today is all about the Thanksgiving classic getting a mini makeover. Grab your muffin tin and read on for my quick-fix, corn syrup-free spin on Mini Pecan Pies!
How to Make Mini Pecan Pies without Corn Syrup
Corn syrup is traditionally used in pecan pie to thicken the filling and give it a chewy consistency. I love tradition, but I also love any chance to make honey the star of the show (sweet or savory!).
I took my top-rated recipe for Pecan Pie Bars and tweaked the filling to bake up beautifully inside buttery mini pie crusts. There’s not a drop of corn syrup in sight, which meats toasted pecans and honey flavors get all the spotlight.
It’s important to note that the lack of corn syrup means this filling it slightly more “wet” than the classic pecan pie. The filling will set as the pies cool, but not to the degree of a traditional, sliceable pecan pie.
How to Make Mini Pecan Pies with Pillsbury Pie Crust
You read that right! 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 the standard Pillsbury pie crust for this recipe and the results were spectacular. Can you go the DIY pie dough route? Absolutely! Check out my favorite sour cream pie dough recipe for a homemade home run.
How to Make Mini Pecan Pies in a Muffin Tin
No pie tin is needed when you’re going the individual desserts route! A standard 12-cup muffin tin results in perfect single serving sweets.
There’s no need to grease the muffin tin, as the pie crust is buttery enough to release from the muffin tin. On the releasing front, keep in mind two important tips for removing the pies from the muffin tin:
- Let the pies cool completely in the muffin tin. This will allow the crust to naturally release from the pan, as well as give the filling a chance to really set.
- If needed, run a knife around the edges of the completely cooled pies to help release them from the muffin tin.
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.Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 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)
- 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).
- The lack of corn syrup is 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.
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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!).
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!
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!