Mini Pecan Pies
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I still remember the first time I made these bite‑size pecan tarts for a holiday party — they vanished in minutes. Mini Pecan Pies are exactly what they sound like: all the caramel‑nutty goodness of a classic pecan pie, scaled down into crisp phyllo cups for easy, no‑fuss entertaining. They’re perfect for potlucks, cookie exchanges, or whenever you want a sweet, portable treat without the slicing. If you like quick, crowd‑pleasing desserts that look fancy with almost no effort, these are for you. For another quick mini dessert idea, check out this take on mini pecan pies.
Why you’ll love this dish
Tiny, elegant, and effortless — that’s the appeal. These mini pecan pies come together in one bowl, use store‑bought phyllo cups so there’s no rolling or cutting, and bake in under half an hour. They’re a great option when you need a dessert that looks homemade but won’t keep you in the kitchen all day. Families love them because kids can help spoon filling into each cup; hosts love them because they’re easy to transport and serve.
“Every guest asked for the recipe — look small, taste indulgent. The phyllo cups keep things tidy and make presentation effortless.” — A quick review from my holiday table
Reasons to reach for this recipe:
- Fast make‑ahead dessert for parties.
- Minimal ingredients and equipment.
- Elegant presentation with zero piping or slicing.
- Easy to scale up for big gatherings.
Step-by-step overview
Before you grab your mixing bowl: you’ll whisk a simple caramel‑style filling (brown sugar, corn syrup, eggs, melted butter, vanilla, and salt), fold in chopped pecans, spoon the mixture into ready‑made mini phyllo cups on a baking sheet, then bake until the centers are set and the edges turn golden. Cool them so the filling firms slightly, then serve warm or at room temperature. This process takes about 35–40 minutes total, with most time hands‑off.
What you’ll need
- 1 cup pecans, chopped (toast for extra flavor)
- 1 cup brown sugar, packed
- 1/2 cup light corn syrup
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 package mini phyllo cups (about 24–30 cups, depending on brand)
Ingredient notes and substitutions:
- Corn syrup: light corn syrup gives that classic chew and shine. For a substitute, use equal parts maple syrup or a combination of maple syrup + a tablespoon of neutral syrup — expect a slightly different texture and flavor.
- Brown sugar: packed brown sugar adds moisture and depth. You can use dark brown for a richer, molasses note.
- Pecans: halves make for prettier toppers; toasting the nuts for 5–7 minutes in a 350°F oven intensifies the flavor.
- Phyllo cups: store‑bought minis save time. If you can’t find phyllo cups, mini tart shells or mini muffin tins lined with pie crust work as alternatives. For more mini pie ideas, try this savory mini pies recipe.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Arrange a baking sheet for the phyllo cups.
- In a medium bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth and glossy.
- Fold in the chopped pecans so they’re evenly distributed through the filling.
- Place the mini phyllo cups on the prepared baking sheet, spacing them slightly apart.
- Spoon the pecan mixture into each cup, filling about 3/4 full. Avoid overfilling to prevent spillover.
- Bake for 20–25 minutes, rotating the pan once halfway through if your oven runs hot, until the filling is set and the edges are golden.
- Remove from the oven and let the mini pies cool on the baking sheet for at least 10 minutes so the filling firms up. Serve warm or at room temperature.
Best ways to enjoy it
Serve these mini pecan pies on a tiered platter for a holiday spread, or plate them on a small dessert tray with a dusting of powdered sugar. Pairing ideas:
- A dollop of whipped cream or a small scoop of vanilla bean ice cream elevates the warmth.
- Drizzle with bourbon caramel for a grown‑up finish.
- Pair with coffee or after‑dinner liqueurs like bourbon or amaretto for dessert tastings.
For a balanced dessert table, alternate sweet bites with savory mini pies to give guests variety — see how a creamy leek and mushroom mini pie pairs beautifully with these sweet bites.
Storage and reheating tips
Short‑term storage:
- At room temperature: store in an airtight container for up to 24 hours to preserve crisp phyllo. Avoid humid spots.
- In the refrigerator: keep in a single layer in an airtight container for up to 5 days. Note: refrigeration will soften phyllo slightly.
Freezing:
- Freeze baked, cooled mini pies in a single layer on a baking sheet until solid, then transfer to a freezer bag or airtight container for up to 2 months. Thaw in the refrigerator overnight.
Reheating:
- Oven (best to crisp phyllo): reheat at 325°F for 6–8 minutes straight from the fridge or 8–10 minutes from frozen (longer if frozen through). Watch closely to prevent burning.
- Microwave (quickest, softer crust): 10–15 seconds — fine for immediate eating but expect softer cups.
Food safety:
- These contain eggs; store perishable leftovers in the fridge if not eaten within 2 hours at room temperature.
Pro chef tips
- Toast the pecans briefly before chopping to deepen nutty flavor and remove any raw bitterness.
- Use a small cookie scoop or piping bag to fill cups neatly and evenly — less mess and consistent portions.
- Fill only to 3/4 full to allow the filling to puff slightly without spilling over.
- If tops brown too quickly, tent loosely with foil for the second half of baking.
- Test for doneness by gently jiggling the tray; centers should be mostly set with a slight wobble.
- For an even glossier finish, brush a tiny bit of warmed corn syrup over finished pies while still warm.
Creative twists
- Bourbon pecan: add 1–2 teaspoons bourbon to the filling for a classic flavor lift.
- Chocolate pecan: sprinkle a few mini chocolate chips into each cup before baking.
- Maple pecan: swap corn syrup for pure maple syrup (texture will be a touch softer) and finish with flaky sea salt.
- Vegan: replace butter with coconut oil, use a flax egg (1 tbsp ground flax + 3 tbsp water = 1 egg) — results vary and texture will be different.
- Gluten‑free: use gluten‑free phyllo cups or gluten‑free mini tart shells.
- Toppings: halve pecans for a decorative top, or finish with a dusting of cinnamon sugar.
Common questions
Q: How long does it take to make these mini pecan pies from start to finish?
A: Active time is about 15 minutes (mixing and filling). Bake time is 20–25 minutes. Allow 10–15 minutes cooling. Plan ~40–45 minutes total.
Q: Can I use granulated sugar instead of brown sugar?
A: You can, but brown sugar adds moisture and depth thanks to its molasses. If using granulated sugar, consider adding 1 tablespoon molasses or expect a slightly different flavor and texture.
Q: What can I substitute for corn syrup?
A: Pure maple syrup, golden syrup, or a blend of maple syrup + a tablespoon of neutral syrup can work. Corn syrup gives a classic chewy texture; substitutes may yield a slightly softer filling.
Q: Can these be made ahead for a party?
A: Yes — bake them, cool completely, and store at room temp for up to 24 hours or refrigerate up to 5 days. Reheat briefly in the oven to crisp the crust before serving.
Q: Why did my filling sink or remain runny?
A: Overfilling, underbaking, or a very cold oven can cause runny centers. Bake until centers are mostly set (slight wobble). If you suspect underbaking, return to the oven for a few minutes.
Conclusion
For more inspiration and slightly different takes on this tiny‑tart favorite, check these recipes: Mini Pecan Pies, Mini Pecan Pies – Sally’s Baking, and Mini Pecan Pies: No Cutting, No Utensils, And No Mess!.
Mini Pecan Pies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Arrange a baking sheet for the phyllo cups.
- In a medium bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth and glossy.
- Fold in the chopped pecans until evenly distributed.
- Place the mini phyllo cups on the prepared baking sheet, spacing them slightly apart.
- Spoon the pecan mixture into each cup, filling about 3/4 full to avoid overflow.
- Bake for 20–25 minutes, rotating the pan halfway through, until the filling is set and the edges are golden.
- Remove from the oven and let cool on the baking sheet for at least 10 minutes before serving.
