Mini Pecan Pies

Submitted by:

American Pecan Council |

All the flavors of the traditional pecan pie you love in individual bite-sized portions. These are the perfect treat to top your holiday table.


  • Pie Crust:
  • 1/4 pound unsalted butter
  • 1/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 1/4 cup sifted AP flour
  • 1/8 teaspoon salt
  • Pecan Filling:
  • 1 pound pecan pieces
  • 1/2 pound unsalted butter
  • 1 cup plus 2 tablespoons brown sugar
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1/4 cup heavy cream


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. With an electric mixer, cream together 1/4 pound of butter and 1/4 cup of sugar until light and fluffy. Add the egg and vanilla and beat until well combined. Whisk together the flour and salt and then add to butter mixture in 3 additions. Blend well until dough forms.
  3. Butter or spray 12 mini fluted pie molds. Divide dough into 12 equal portions and pat into mini molds. Prick the dough with a fork to prevent bubbling or rising. Partially bake molds for 15 minutes.
  4. In a saucepan, combine 1/2 pound of butter, brown sugar, sugar and honey. Bring to a boil and cook for 3 minutes. Remove from heat and carefully stir in the pecans and the heavy cream.
  5. Pour the filling into the pie crust molds. Return to the oven and bake for 20 minutes or until bubbly and the top is semi-firm. Let cool before serving.
  6. Serve mini pecan pies with whipped cream if desired.

Nutrition facts




52 g

Sat Fat

18 g


40 mg


43 g


3 g


6 g

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