Description
Someone looked at regular pecan pie and thought “this is great, but what if I could eat it with my hands and have a socially acceptable reason to eat multiple servings?” and honestly, that person was thinking ahead. These are buttery, flaky pie crusts filled with gooey, caramel-like pecan filling that’s sweet, nutty, and impossible to stop eating. It’s what happens when you take the best part of Thanksgiving dessert and make it portable, poppable, and perfectly portioned (which means eating three counts as one regular slice, obviously).
This isn’t some complicated pastry project that requires a culinary degree. This is “press dough into muffin tins, make filling, bake, devour” simplicity that results in something that looks bakery-professional but actually took minimal effort. The crust gets crispy and buttery. The filling is that perfect balance of sweet and toasty. The pecans get slightly caramelized on top. It’s everything good about pecan pie but in a form that doesn’t require plates or forks or explaining why you’re cutting yourself a second piece.
This is holiday dessert energy that works year-round. It’s what happens when you stop pretending portion control matters and just make individual pies so everyone can have their own. It’s pie that fits in your hand and your heart.
Ingredients
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tablespoons ice water
- OR: 2 store-bought pie crusts (no shame, we’re making this easy)
For the Pecan Filling:
- 3/4 cup light corn syrup (or dark for deeper flavor)
- 1/2 cup packed brown sugar
- 3 tablespoons unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecans, roughly chopped (not too fine)
- Optional: 1 tablespoon bourbon (adds depth)
For Topping (Optional but Recommended):
- Whipped cream (fresh or from a can)
- Vanilla ice cream
- Caramel sauce for drizzling
- Pinch of cinnamon
- Flaky sea salt (sweet and salty is life)
Optional Upgrades:
- 1/2 cup chocolate chips mixed into the filling
- 1/4 cup maple syrup replacing some corn syrup
- Toasted pecans (toast before adding for extra flavor)
- Orange zest (adds brightness)
- Cinnamon or pumpkin pie spice in the filling
Special Equipment:
- Standard 12-cup muffin tin
- Rolling pin (if making homemade crust)
- Round cookie cutter or glass (3-4 inches diameter)
- Fork for docking dough
- Mixing bowls
- Whisk
- Cooling rack
Instructions
If you’re making homemade crust (props to you), combine flour, sugar, and salt in a bowl. Cut in the cold butter with a pastry cutter or your fingers until it resembles coarse crumbs. Add ice water 1 tablespoon at a time, mixing until dough just comes together. Divide in half, flatten into disks, wrap in plastic, refrigerate 30 minutes. If you’re using store-bought (smart choice), just let it sit at room temperature for 10 minutes to make it easier to work with.
Preheat your oven to 350°F. Generously grease your muffin tin with butter or non-stick spray. Don’t skip this—these pies can stick and you’ll cry when the bottoms tear out. Be thorough. Get in the crevices.
On a lightly floured surface, roll out your pie dough to about 1/8 inch thickness. Using a 3-4 inch round cookie cutter or the rim of a glass, cut out 12 circles. You might need to re-roll scraps to get all 12. If your dough gets warm and sticky, pop it in the fridge for 10 minutes.
Gently press each dough circle into a muffin cup, making sure it goes up the sides and sits flat on the bottom. Don’t stretch the dough—it’ll shrink back when baking. Press it gently but firmly. If you have excess dough hanging over the edges, that’s fine—it adds a rustic look. Or trim it if you want neat edges.
Use a fork to prick the bottom of each crust 2-3 times. This prevents air bubbles from forming and making your crust puff up. It’s called docking and it’s your insurance against wonky crusts.
In a medium bowl, whisk together the corn syrup, brown sugar, melted butter, beaten eggs, vanilla, and salt until smooth and well combined. The mixture should be thick but pourable. If you’re adding bourbon, stir it in now. Taste it (yes, there are raw eggs, but just a tiny taste for quality control).
Place about 2 tablespoons of chopped pecans into each pie crust, distributing them evenly. Don’t overfill—you need room for the liquid filling. If you’re adding chocolate chips, add a few to each cup now.
Carefully pour the filling mixture over the pecans in each cup, filling them about 3/4 full—not to the very top or they’ll overflow during baking. The pecans will float to the top as they bake, creating that classic pecan pie look. If some sink, that’s fine too.
Bake for 25-30 minutes until the filling is set and slightly puffed. The centers might still look slightly jiggly, but they’ll set as they cool. The crust edges should be golden brown. If the crusts are browning too fast, loosely tent with foil. Don’t overbake or the filling gets tough and the pecans burn.
Let the pies cool in the muffin tin for 10 minutes. This is important—if you try to remove them immediately, the filling is too liquid and they’ll fall apart. After 10 minutes, carefully run a butter knife around the edges of each pie and gently lift them out onto a cooling rack. Let them cool completely before serving or storing.
Once cooled (or still slightly warm if you can’t wait), top each mini pie with a dollop of whipped cream, a small scoop of vanilla ice cream, or a drizzle of caramel sauce. Sprinkle with a tiny pinch of cinnamon or flaky sea salt. Make them Instagram-worthy.
Pick one up (this is handheld pie, embrace it) or use a fork if you’re fancy. Take a bite and notice the buttery, flaky crust giving way to the gooey, sweet filling studded with crunchy pecans. Taste the caramel notes from the brown sugar and corn syrup. Feel the texture contrast between tender crust and toasted nuts. Immediately reach for a second one because these are dangerously good and portion control was never really the plan.
Notes
Cold Butter for Crust: If making homemade, keep that butter COLD. It creates flaky layers.
Don’t Overwork the Dough: Mix just until it comes together. Overworking makes tough crust.
Grease Thoroughly: The filling is sticky. Greasing prevents heartbreak when removing them.
Don’t Overfill: Fill only 3/4 full. They puff up while baking and will overflow if too full.
Watch the Baking Time: Ovens vary. Check at 25 minutes. The filling should be set but with a slight jiggle.
Cool Before Removing: Patience here prevents disasters. Let them set up in the pan first.
Toast the Pecans: Toast them in a dry skillet for 5 minutes before adding. It intensifies the nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: ~285 kcal
- Fat: ~16g
- Carbohydrates: ~34g
- Protein: ~3g