These mini pecan pies are made without corn syrup and shine with the warm, comforting flavor of real maple syrup. These pecan tassies are simple to prepare in a standard muffin pan using just eight ingredients. They freeze well, so you can make them ahead for holidays or gatherings.
I finally checked another recipe off my list: mini pecan pies that use maple syrup instead of corn syrup. The maple adds a cozy, homey depth that pairs perfectly with toasted pecans and a flaky crust. For best results, choose a good-quality pure maple syrup rather than pancake syrup.
I used store-bought pie dough for convenience, but feel free to use your favorite homemade pie crust recipe if you prefer.
How To Make Easy Pecan Pies
- Cut out 12 circles from two store-bought pie crusts. Use a 3–4 inch cookie cutter and roll each circle to about 5 inches in diameter so it will fully line a standard muffin well. Lightly dust with flour if the dough is sticky.
- Generously butter a regular sized muffin pan, then press one dough circle into each well, forming the sides and bottom with your fingers so the crust fits snugly.
- In a mixing bowl, combine the filling ingredients—chopped pecans, brown sugar, maple syrup, egg, melted and cooled butter, vanilla, and salt—and stir until the mixture is thick and well blended.
- Spoon roughly 2 tablespoons of filling into each prepared crust, filling each well about halfway to three-quarters full. The filling will bubble and rise during baking, so avoid overfilling.
- Bake at 350ºF for 20–25 minutes, until the edges are set and the centers are slightly jiggly. Allow pies to cool in the pan so the filling finishes setting before removing.
Total Time Required
- 15 minutes to roll and prepare crusts and mix the filling
- 20–25 minutes baking time
- 20–30 minutes cooling time in the pan
How To Tell When Pecan Pie Is Done
Gently shake the muffin pan. If the pies wobble slightly in the center but the edges are firm and set, they are done. If the filling shows a noticeable wave from the center to the edge, return them to the oven for a few more minutes. The filling will continue to set as the pies cool.
How to Remove Mini Pies From Muffin Pan
Tip 1: Always generously butter the muffin pan with softened butter before pressing in the crust; butter releases more reliably than cooking spray.
Tip 2: If any filling bubbles over the crust and sticks to the pan while the pies are hot, use a small spatula or butter knife to loosen the edges immediately while the filling is still warm and pliable.
Tip 3: Once the pies have cooled completely in the pan, run a thin spatula or butter knife around the outside edge of each well to free the crust, then carefully lift each mini pie out with a spatula.
How To Store Mini Pies
If you plan to serve them within one to two days, store the cooled pies in a sealed container at room temperature. For longer storage—up to five days—keep them in a sealed container in the refrigerator to stay fresh.
How To Freeze Mini Pies
To freeze, place the cooled pies on a baking sheet and flash-freeze for about 30 minutes until firm. Wrap pairs of pies together in aluminum foil, then place wrapped pies in a freezer-safe bag. To thaw, transfer the bag to the refrigerator overnight.
Tips for Making Mini Pies
- Use a standard-size regular muffin pan for consistent results.
- Butter the pan generously to help the pies release cleanly after baking.
- Roll your dough circles to about 5 inches in diameter; smaller circles risk the filling overflowing and sticking to the pan.
- Choose the pecan texture you prefer—finely chopped, roughly chopped, or whole halves all work well and change the bite and presentation.
- Use pure maple syrup for the best flavor; light or amber maple syrup will give the pies a clearer maple note, while darker syrup will deepen the caramel-like flavor.
More Thanksgiving Desserts
- Pumpkin Dump Cake
- Classic Cheesecake
- No Bake Oreo Pie
- Starbucks Pumpkin Pound Cake
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Mini Pecan Pies
Equipment
- Standard muffin pan
- Glass mixing bowl
- Rolling pin and cookie cutter (3–4 inch)
- Small spatula or butter knife for removing pies
Ingredients
- 2 store-bought pie crusts
- 2 cups (228 g) chopped pecans
- ½ cup (107 g) brown sugar
- ¼ cup (78 g) maple syrup
- 1 large egg
- 2 Tbsp (29 g) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat the oven to 350ºF. Generously butter a regular-sized muffin pan; real butter helps the crust release cleanly.
- Using a 3 or 4 inch cookie cutter, cut 12 circles from the two pie crusts. Lightly flour and roll each circle to about 5 inches in diameter so it fully covers each muffin well. Press each circle into the well and form the sides by gently pressing with your fingers.
- In a mixing bowl, combine the chopped pecans, brown sugar, maple syrup, egg, melted and cooled butter, vanilla, and salt. Stir until the filling is thick and well combined. Spoon about 2 tablespoons of the pecan mixture into each crust; the wells should be no more than 1/2 to 3/4 full to allow room for bubbling.
- Bake for 20–25 minutes, until the edges are set and the centers are slightly jiggle. Remove from the oven and allow the pies to cool in the pan so the filling fully sets.
- If any filling has bubbled over and stuck to the pan, carefully loosen it with a small spatula or butter knife while still warm. Once fully cooled, loosen the edges of each mini pie and gently pop them out of the pan.
Notes
You can use finely chopped, roughly chopped, or whole pecans depending on the texture you prefer. For best flavor, use pure maple syrup. Store cooled pies in a sealed container at room temperature for 1–2 days, or refrigerate up to 5 days. To freeze, flash-freeze on a tray, wrap, and store in a freezer bag; thaw overnight in the refrigerator.
Nutrition
Nutrition Disclosure
All nutritional values are estimates. Adjusting ingredients or portions will change the nutrition information.