This recipe for mini pecan pies in a 24-count mini muffin pan has been a holiday staple in my kitchen for years. I first developed this version one Thanksgiving when I wanted a handheld sweet that captured the deep caramelized flavor of traditional pecan pie but was easier to serve after a large meal. The result is a buttery, slightly chewy crust holding a rich, brown-sugar and butter filling studded with chopped pecans. Each bite has a toffee-like sweetness with a hint of warm spice and a satisfying crunch.

I discovered the best technique for these by accident: prebaking the tiny crusts just long enough to set the bottom keeps them from becoming soggy when filled. I also learned that chilling the shaped crusts for a few minutes before the first bake helps them hold their fluted cup shape instead of collapsing. These little tarts are excellent for parties because they can be made ahead, kept at room temperature for short periods, and dressed up with a dollop of lightly sweetened whipped cream or a drizzle of maple syrup. They’re a favorite with family and friends; I always get asked for the recipe after I bring them to gatherings.

Ingredients

• Unbaked pie crust: Use one standard 9-inch unbaked pie crust (store-bought or homemade all-butter crust). Look for a flaky, all-butter crust if you want the richest flavor; store brands like refrigerated pie dough in a roll work well and speed up prep.
• Unsalted butter: 3 tablespoons. Use a high-quality butter such as Kerrygold or Plugra for better flavor; melt and cool briefly before adding to the filling so the egg does not cook.
• Dark brown sugar: 1/2 cup packed. Dark brown gives a deeper molasses note; press the sugar into the measuring cup for an accurate amount.
• Large egg: 1. Room temperature eggs incorporate more smoothly into the filling; take it out of the refrigerator 20 minutes before starting.
• Pure vanilla extract: 1 teaspoon. Use pure vanilla rather than imitation for a cleaner flavor profile.
• Ground nutmeg: 1/4 teaspoon. Freshly grated nutmeg is more aromatic, but pre-ground works fine for consistent spice.
• Ground cinnamon: 1/2 teaspoon. Adds warmth and rounds out the sweetness.
• Chopped pecans: 3/4 cup chopped (about 3/4 cup equals roughly 3 ounces). Use fresh, toasted pecans for maximum crunch and nutty flavor.
• Coarse sea salt or flaky salt: For sprinkling. A light pinch atop each tart balances the sweetness and highlights the toffee notes.

Instructions

Prepare the dough:Make pie dough at least 2 hours before baking or the night before so it chills properly. If using store-bought, keep it refrigerated until ready. Chilled dough is essential so the crusts keep their shape when pressed into the mini muffin pan; cold fat creates flakiness as it melts in the oven.Roll and cut rounds:Lightly flour your work surface and roll the dough into a 12-inch circle. Use a 2.75-inch cookie cutter to cut rounds, re-rolling scraps as needed. Work quickly to avoid warming the dough; aim to get about 24 rounds. If edges crack, use your warm hands to gently press them back together, then chill again briefly.Shape the mini crusts:Grease a 24-count mini muffin pan with nonstick spray and nestle each round into a cavity, pressing the dough flat on the bottom and up the sides to create a little cup. Chill the filled pan for 5 to 10 minutes while preheating the oven to 325°F. Chilling helps the dough relax and hold its shape during the first bake.Pre-bake the crusts:Once chilled, bake the crusts at 325°F for 7 minutes to set the bottoms. This step prevents sogginess from the filling. After the prebake, increase oven temperature to 350°F to finish the filled tarts.Make the filling:Melt 3 tablespoons butter and let cool slightly. In a medium bowl whisk together 1/2 cup packed dark brown sugar, 1 large egg, 1 teaspoon vanilla, 1/4 teaspoon nutmeg, and 1/2 teaspoon cinnamon until smooth. Whisk in the melted butter, then fold in 3/4 cup chopped pecans so they are evenly distributed.Fill and bake:Spoon about 1 to 2 teaspoons of filling into each warm crust, leaving a little room for the mixture to set. Sprinkle each tart with a pinch of coarse sea salt. Bake at 350°F for 16 to 18 minutes, watching carefully; the tops should be set and the crust lightly browned. Do not overbake, as the centers should be slightly gooey.Cool and serve:Allow the mini pies to cool completely in the pan before removing; chilling for 20 minutes helps them firm up. A spoon or thin offset spatula eases extraction. Serve at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream if desired.

Storage Tips

Store cooled mini tarts in a single layer in an airtight container at room temperature for up to 3 days. If humid conditions concern you, refrigerate and bring to room temperature before serving; refrigerated tarts keep for up to 5 days. For longer storage, flash-freeze in a single layer on a baking sheet until solid, then transfer to a zip-top bag or airtight container and freeze for up to 2 months. Reheat frozen tarts in a 325°F oven for 8 to 10 minutes to refresh the crust and filling.

Ingredient Substitutions

If you prefer a quicker shortcut, use refrigerated pie dough from the grocery store. For a richer filling, swap 1 tablespoon of butter for 1 tablespoon of maple syrup or light corn syrup; this slightly alters texture but adds depth. To make nut-free mini tarts, substitute chopped toasted sunflower seeds for pecans and reduce the bake time by 1 to 2 minutes if pieces are smaller. Gluten-free crusts are also an option; use a store-bought gluten-free pie dough and prebake as directed, though times may vary.

Serving Suggestions

Serve these warm with lightly sweetened whipped cream or a small scoop of vanilla bean ice cream. For a more grown-up presentation, add a few drops of bourbon to the whipped cream. Garnish plates with a dusting of finely grated orange zest to brighten the richness. These bite-sized treats are ideal at dessert boards alongside cookies, chocolate truffles, and fruit tarts because they add texture and a deep caramel flavor.

Cultural Background

Pecan pie is a classic of American Southern cuisine, with roots in early Native American and Southern frontier cooking. Pecans are indigenous to North America and became widely used in sweets as sugar and molasses became available. The mini format makes the dessert more approachable for contemporary entertaining while preserving the traditional flavors of brown sugar, butter, and toasted nuts.

Seasonal Adaptations

In fall and winter, enhance the filling with 1/2 teaspoon of ground ginger and a splash of molasses for a spicier, more autumnal profile. For spring or summer gatherings, lighten the flavor by mixing in 1 tablespoon lemon zest and top each tart with macerated berries before serving. Holiday parties welcome a drizzle of melted dark chocolate across cooled tarts for an elegant finish.

Meal Prep Tips

Prepare the dough and cut rounds up to 48 hours ahead and store the shaped crusts in the chilled pan covered with plastic wrap. Make the filling the day you plan to bake to keep it fresh; whisking the egg and sugar just before adding melted butter yields the best texture. If transporting, bake, cool completely, and layer between sheets of parchment in an airtight box to prevent sticking.

Success Stories

One reader wrote that she made these mini tarts for a bake sale and they sold out in an hour because lines formed at the table. Another friend said that switching to toasted pecans made her family prefer these over full-size pies because of the perfect crunch in every bite. These little pies have been part of birthday brunches, holiday dessert tables, and casual coffee mornings, and they always invite compliments.

These mini pecan pies are both nostalgic and practical: they deliver the classic Southern flavor in a neat, portable portion. Try them for your next gathering and make small tweaks to make them your own.