Skip the slice and satisfy your sweet tooth with a quick and easy recipe for Muffin Tin Mini Pecan Pies.

Muffin Tin Mini Pecan Pies on a serving plate

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!

A spatula with pecans over a pot containing pecan filling

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.

Unbaked mini pies in baking dish

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.

Freshly baked golden brown individual pecan pies

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.
A hand holding a Muffin Tin Mini Pecan Pies topped with whipped cream

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.

Individual mini pecan pies topped with whipped cream on serving plate
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Dessert

Muffin Tin Mini Pecan Pies

Skip the slice and satisfy your sweet tooth with a quick and easy recipe for Muffin Tin Mini Pecan Pies.
5 from 2 votes
Muffin Tin Mini Pecan Pies on a serving plate
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 12 mini pies

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 Note:

  • 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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Nutrition

Calories: 424kcal, Carbohydrates: 40g, Protein: 4g, Fat: 29g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 123mg, Potassium: 135mg, Fiber: 2g, Sugar: 24g, Vitamin A: 284IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 1mg

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  1. 5 stars
    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 : )

      1. Absolutely! Freeze them after baking (sans the toppings) in an airtight container.