There’s something magical about pecan pie, right? Sweet, nutty, just the right amount of sticky. But here’s the twist – I love making them mini.
They’re adorable, perfectly portioned, and honestly, they disappear faster than the turkey. Mini pecan pies are the kind of dessert that makes guests say, “Oh wow, you made these?”
I baked my first batch on a chilly November evening, and the smell that filled my kitchen was insane.
Toasted pecans, buttery crust, a hint of vanilla – it felt like Thanksgiving had moved right into my oven. These little guys are bite-sized happiness.
Ingredients Needed To Make Mini Pecan Pies For Thanksgiving Day
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- 2–3 tbsp ice water
- Pinch of salt
For the filling:
- ¾ cup chopped pecans
- ½ cup light corn syrup
- ½ cup brown sugar
- 2 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
- 1 large egg
- Pinch of cinnamon (optional but cozy!)
Instructions To Make Mini Pecan Pies For Thanksgiving Day
Step 1: Make the crust
Combine flour, butter, and salt in a bowl. Use a pastry cutter (or your fingertips) until the mix looks crumbly.
Drizzle in ice water until it holds together. Wrap and chill for 30 minutes.
Step 2: Prepare the muffin tin
Lightly grease a 12-cup muffin pan. Roll out your dough, cut circles slightly bigger than each muffin cup, and press them in to form little shells.
Step 3: Mix the filling
In another bowl, whisk corn syrup, brown sugar, melted butter, vanilla, egg, and cinnamon. Stir in chopped pecans.
Step 4: Fill ‘em up
Spoon the filling into each dough shell, about ¾ full. Don’t overdo it – these bubble up a bit when baking.
Step 5: Bake
Pop into a preheated oven at 350°F (175°C) for 22–25 minutes, or until golden brown and set.
Step 6: Cool & serve
Let them sit in the pan for 10 minutes before transferring to a rack. Serve warm, room temp, or even chilled.
Variations to Try
- Chocolate Pecan Minis → Stir in 2 tbsp cocoa powder or drop a few chocolate chips in each shell before baking.
- Bourbon Twist → Add 1 tbsp bourbon to the filling for a grown-up kick.
- Maple Pecan Minis → Swap corn syrup with pure maple syrup for deeper flavor.
- Nut Mix → Use half pecans, half walnuts for a rustic crunch.
Tips & Tricks
- These freeze beautifully! Bake, cool, and store in a freezer-safe bag. Reheat at 300°F for 8 minutes.
- Don’t skip the chill on the crust – cold dough = flaky magic.
- A dollop of whipped cream or vanilla ice cream makes them party-worthy.
Final Thoughts
Mini pecan pies are my secret weapon for Thanksgiving.
They’re small enough to sneak “just one more,” yet elegant enough to make a statement on the dessert table. The best part? You don’t even need a fork.
If you’ve been searching for a dessert that feels festive, tastes indulgent, and still feels doable in the chaos of holiday cooking – this is it.
Bake them once, and they’ll probably become your November tradition too.
