Mini Pecan Pies

These adorable mini pecan pies are absolutely perfect for anyone who loves that classic pecan pie taste but wants a lighter treat! Families and party guests will go crazy for these bite-sized beauties. The best part is they’re made with wholesome oats and pure maple syrup, so you can feel good about serving them.

Recipe Details

Timing & Servings: Prep Time: 40 minutes, Additional Time: 15 minutes, Total Time: 55 minutes, Serves: 24 people, Yield: 24 mini pies.

Nutrition Profile: Low-Carb, Low-Sodium, Soy-Free, Vegetarian, Low-Calorie.

Nutrition Facts (per serving): 123 Calories, 8g Fat, 13g Carbs, 2g Protein.

Ingredients You’ll Need

Old-fashioned rolled oats: You’ll need 1½ cups of these hearty oats, which create the most amazing crust base. I love how they add fiber and make the crust extra satisfying!

All-purpose flour: Just ½ cup helps bind everything together perfectly. This small amount gives the crust just the right structure.

Light brown sugar: You’ll use ½ cup packed brown sugar, but here’s the trick – you’ll divide it between the crust and filling. The molasses flavor makes these pies taste so rich and cozy!

Salt: One teaspoon total, split between crust and filling. Don’t skip this – it makes all the sweet flavors pop!

Cold unsalted butter: 8 tablespoons (that’s one whole stick) cut into small pieces. Keep it cold for the flakiest crust ever!

Large eggs: Two eggs bind the filling and give it that classic pecan pie texture. Room temperature eggs work best for mixing.

Pure maple syrup: ¼ cup of the good stuff! This is what makes these pies special – no corn syrup needed.

Pecan halves: One cup, toasted and finely chopped. Toasting them first brings out incredible nutty flavor that makes all the difference.

Vanilla extract: One teaspoon of pure vanilla adds that warm, cozy flavor we all love in desserts.

How to Make Mini Pecan Pies

Step 1: Preheat your oven to 350 degrees F. Coat all 24 mini-muffin cups with cooking spray – don’t miss any spots!

Step 2: Combine oats, flour, ¼ cup brown sugar, and ½ teaspoon salt in your food processor. Process until the oats are finely ground, like coarse flour. Scatter those cold butter pieces on top and process just until a dough comes together.

Step 3: Divide the dough among your prepared mini-muffin cups. Use about 1½ tablespoons for each cup. Press the dough into the bottom and up the sides – make little pie shells!

Step 4: Bake the crusts until the edges are set and light golden, about 15 minutes. They’ll puff up a bit, so use the back of a spoon to gently press them back down and up the sides.

Step 5: Whisk eggs, maple syrup, chopped pecans, vanilla, and the remaining ¼ cup brown sugar and ½ teaspoon salt in a medium bowl. Mix until everything is well combined.

Step 6: Divide the filling among the crusts using about ½ tablespoon for each little pie. Don’t overfill them!

Step 7: Bake the mini pies until the filling is set, 10 to 12 minutes. Let them cool in the pan for 15 minutes, then use an offset spatula to release the edges and transfer to a wire rack to cool completely.

Easy and Quick Mini Pecan Pies Version

Want to make these even faster? You can use pre-made mini phyllo cups from the store! Just skip all the crust-making steps and go straight to making the filling. Mix up your egg mixture and divide it among 24 phyllo cups. Bake for just 8-10 minutes at 350°F. You’ll have these adorable treats ready in about 20 minutes total!

Serving Ideas

These little gems are perfect just as they are! Serve them at room temperature for the best flavor and texture. They’re amazing with a dollop of fresh whipped cream or a small scoop of vanilla ice cream. For parties, arrange them on a pretty platter with some fresh berries for color.

Storage

Store your mini pecan pies covered at room temperature for up to 3 days. You can also keep them in the fridge for up to a week – just let them come to room temperature before serving for the best taste. They freeze beautifully for up to 3 months in an airtight container!

Substitutions

No pecans? Try chopped walnuts or even mini chocolate chips! You can swap the maple syrup for honey if that’s what you have. If you’re out of brown sugar, white sugar works too, but you’ll miss that lovely molasses flavor. Gluten-free flour can replace the all-purpose flour cup for cup.

Pro Tips

• Toast those pecans: This step is so worth it! Spread them on a baking sheet and toast at 350°F for 5-8 minutes until fragrant.
• Keep butter cold: Cold butter makes the flakiest, most tender crust. Pop it in the freezer for 10 minutes if it’s too soft.
• Don’t overfill: Less is more with the filling – you don’t want it bubbling over during baking.
• Use an offset spatula: This little tool is perfect for getting the mini pies out of the pan without breaking them.

FAQs

Can I make these ahead of time?

You bet! These mini pies actually taste even better the next day. Make them up to 2 days ahead and store covered at room temperature. They’re perfect for parties because you can cross dessert off your to-do list early!

Why did my crusts puff up during baking?

No worries – this is totally normal! The oat crust naturally puffs a bit in the oven. Just gently press them back down with the back of a spoon after the first bake, and you’re all set.

Can I use a regular muffin tin instead?

Sure! You’ll get about 12 regular-sized pecan pies instead of 24 mini ones. Just increase the baking time to about 18-20 minutes for the crusts and 15-18 minutes for the filled pies.

Do I really need a food processor for the crust?

A food processor makes it super easy, but you can definitely make it by hand! Just grind the oats in a blender first, then mix everything in a bowl and cut in the cold butter with a pastry cutter or two forks.

I hope you love these sweet little treats as much as my family does! They’re perfect for any occasion and always disappear fast. Let me know how yours turn out – I’d love to hear about any fun variations you try!