What’s better than a pecan pie? Hands-down, it’s a MINI pecan pie. After all, everything is better in mini form, and these pies are no exception! In fact, these may be the Best Ever Mini Pecan Pies, and I will go on the record saying it. These pies come together in a matter of minutes, with only 8 unique ingredients, and can easily be made gluten-free as well! Woohoo!
If pumpkin is quintessential to fall time, then pies are essential to Thanksgiving. While some people may think of turkey as the most quintessential Thanksgiving food, to me, my mind first goes to pie. There’s something so comforting about a flaky pastry crust stuffed with delicious, sweet filling. Whether it’s pumpkin pie or pecan pie, I don’t discriminate – both are amazing!
Last year, as part of my annual KJ Thanksgiving recipes, I shared a vegan pumpkin cheesecake, rather than a pie recipe. And while you all loved that recipe, so many of you asked for a classic pie recipe! To be honest, I can’t even blame you: pies really are the best part of the holiday meals, and we have been overdue for a new Kalejunkie pie recipe!
These mini pies are also perfect for the holidays, because there’s no need to worry about cutting perfect slices and dirtying even more dishes. Simply make these pies in a matter of minutes, and you’ll have the perfect, handheld dessert ready for your guests to enjoy! It’s the perfect dish to make your holidays a little simpler and easier.
As mentioned above, all you need are 8 simple ingredients to bring these mini pies to life! And the best part is: you don’t need to make any pie crust! That’s right, this recipe comes together with the help of pre-made pie crust, because let’s be honest- with all of the hustle that comes to the holidays, the last thing we need is to spend hours making our pie crust from scratch.
To make these pies, simply start by preheating your oven to 350 F. Then, prepare your muffin tin by rubbing butter or oil inside each cavity of the tin, so the pie crust doesn’t stick to it.
Next, gently roll out your pie crust on a flat surface. Then, using a 4-inch cookie cutter, cut out 12 circles in your pie dough.
Gently place each mini pie crust into the cavities of the muffin tins, bending them as needed to fit the shape of the tin. Just be careful that the crust doesn’t break!
Once the crusts are prepared, make the filling by combining the chopped pecans, coconut sugar, egg (or flax egg), melted butter, vanilla extract, maple syrup, and sea salt in a bowl. Stir until they’re fully combined, then fill each cavity in the muffin tin with an equal amount of filling.
Finally, once your pies are prepared, bake them for 22-25 minutes, or until the filling is set and the crusts are golden brown. Once they’re done, let them cool completely, then serve and enjoy! Store any leftovers in the fridge for up to one week.
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
WHAT DID YOU THINK?
Rate + Review
Everyone loved the mini pecans! So incredibly easy and a fan favorite!
I am so thrilled to hear that, Lauren! Thank you so much for making this recipe, and for leaving such a kind review!
I made these to give out as Xmas gifts for my childrens teachers but the whole batch was devoured at home! Made 3 other batches over Christmas (yes, the teachers did get some) they were SO easy and absolutely delish!
What an amazing Christmas gift, Rachael! Thank you so much for making this recipe, and for sharing g it with your loved ones! That means the world!
Easy and delicious! I’m no baker but these came out looking super impressive! One note that the recipe didn’t say when to add the maple syrup so I did it at #6. Definitely making these again!
I am so glad that you enjoyed this recipe, Jen! The recipe has been updated to include the maple syrup.:) Thank you so much for your review!