Best Ever Mini Pecan Pies

November 16, 2022

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!

A close-up image of the mini pecan pies, sitting on a countertop

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.

What You Need to Make These Adorable Mini Pies

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.

  • Frozen Pie Crust: To make this recipe as simple as possible, we’ll be using frozen pie crust in order to prepare these Mini Pecan Pies. Just make sure your crust is thawed according to the package instructions. And if you want to make these gluten-free, just use a gluten-free pie crust instead!
  • Pecans: After all, you can’t make pecan pie without chopped pecans!
  • Coconut Sugar: Instead of loading up these pies with traditional white sugar, we’ll be using coconut sugar in this recipe. Why? Because coconut sugar adds the perfect amount of sweetness, without the refined sugars that can be harsh on our guts.
  • Maple Syrup: The sweetness of maple syrup perfectly compliments the coconut sugar!
  • Egg: The egg will help to bind the filling together and make it perfect. If you want to keep this recipe egg-free or vegan-friendly, you can make a flax egg or chia egg and use that instead!
  • Butter: What is pie without the butter?! Both regular butter and dairy-free butter work well here, so use whatever you have on hand!
  • Vanilla Extract: Vanilla extract is an essential ingredient to any pie recipe!
  • Sea Salt: A pinch of sea salt ensures that these pies don’t end up too sweet!
A muffin tin, filled with the mini pecan pies, prepped and ready for the oven

How to Make These Delectable Pecan Pies

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!

One of the mini pecan pies, cut in half

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

** Photography by Bea Moreno
A close-up image of the mini pecan pies, sitting on a countertop
Dairy Free/gluten-free/Refined Sugar Free/Vegan

Best Ever Mini Pecan Pies

5 from 1 vote
Nicole Modic
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
SERVES 12 Pies
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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!

Ingredients

  • 2 Packages Frozen Pie Crust thawed
  • 1 3/4 Cups Pecans chopped
  • 1/3 Cup Coconut Sugar
  • 1/4 Cup Maple Syrup
  • 1 Egg or substitute for a flax egg or chia egg
  • 3 Tablespoons Butter melted
  • 2 Teaspoons Vanilla Extract
  • 1 Pinch Sea Salt

Instructions

  • Start by preheating your oven to 350 F. 
  • Next, 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.

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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  1. 5 stars
    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!