
Buttery, bite-sized pecan tarts baked in a mini muffin pan—perfect for holiday crowds, make-ahead treats, and sweet bites with a crunchy, caramelized filling.

This recipe for mini pecan pies has been a holiday staple in my kitchen for years. I first made them the December after my first Thanksgiving away from family — I wanted something small and shareable that still tasted indulgent. The first batch came out glossy and chewy, and my neighbor walked away with a plate before I even had a chance to taste one. Since then I always double the batch because they disappear. They are small enough to offer two or three at a tasting party and rich enough that one bite satisfies the craving for something sweet.
What makes these especially lovely is the combination of a crisp, all-butter crust and a buttery, not-too-sweet filling studded with chopped pecans. The texture contrast — flaky shell and gooey center with toasted nut crunch — is what keeps people coming back for more. I use a 24-count mini muffin pan to make uniform little tarts; they’re ideal for cookie exchanges, brunch buffets, or a dessert platter paired with coffee. The recipe is forgiving: the pre-bake keeps the bottoms from getting soggy, and the filling is simple enough to mix in one bowl.
I remember the first time I sprinkled flaky sea salt on a fresh batch — the contrast made the flavors sing and converted a handful of skeptical teenagers into converts. Family members always ask when I’ll make them again; my cousin stacks them into little boxes to take home. After a few tries I learned to chill the cut dough rounds briefly in the pan before blind-baking; that small step improved the shape and reduced shrinkage.
My favorite aspect is how a tiny sprinkle of flaky sea salt transforms each bite from sweet to sublime — it’s a small flourish with a big payoff. Friends have told me these are the best miniature pies they’ve tasted because of the crisp crust and the perfectly caramelized interior. Making a double batch and freezing extras has saved me on mornings when last-minute guests arrived.
Store cooled tarts in a single layer in an airtight container at room temperature for up to 3 days. If you plan to keep them longer, freeze on a tray until solid, then transfer to a freezer-safe container layered with parchment to prevent sticking; they’ll keep for up to 3 months. Reheat gently in a 300°F oven for 5–7 minutes to refresh the crust; avoid microwaving for long periods, which softens the pastry.
If you prefer a quicker route, use a good-quality refrigerated all-butter pie crust instead of making dough from scratch. For a vegan or egg-free version, use a commercial egg replacer or a flax egg (1 tablespoon ground flax + 3 tablespoons water) and replace butter with a vegan butter; note the texture will be slightly different and likely a bit firmer. For a nut-free option, substitute toasted sunflower kernels in a 1:1 ratio and omit the finishing sea salt if allergies are a concern.
Serve these warm or at room temperature on a dessert platter with espresso or bourbon-spiked whipped cream. For a festive look, top a few tarts with pecan halves before baking and dust others with a light sprinkle of powdered sugar. They pair beautifully with spiced cider in fall or a bright citrus salad to cut the richness during holidays.
Pecan pie is a Southern classic in the United States with roots in late 19th-century American cooking, where local pecans were combined with sugar and butter to create a rich confection. Miniature versions evolved as hostess-friendly hors d’oeuvres and for easier serving at social gatherings. This small-format adaptation keeps the comforting flavors while making portions bite-sized and shareable.
In autumn, fold in a tablespoon of maple syrup for extra depth and add a pinch of ground cloves. For the holidays, stir in 1/4 teaspoon orange zest into the filling for brightness. In summer, serve chilled with a light lemon mascarpone to balance the richness. Adjust spices seasonally to highlight either warmth (more cinnamon) or brightness (zest or citrus extracts).
For efficient prep, make and chill pie dough the night before. Pre-chop and toast pecans ahead of time, store them airtight, and portion filling ingredients into a single bowl before baking. Assemble and refrigerate the filled shells for up to an hour before baking if you want to bake closer to serving time — this gives flexibility for party timing without compromising texture.
These mini tarts are small in size but big on nostalgia and flavor. Whether you’re packing them for a party, gifting them in a holiday tin, or enjoying one with a quiet cup of coffee, they’re designed to be approachable, sharable, and thoroughly delightful. Make them your own with a final sprinkling of flaky salt or a creative garnish — and enjoy the smiles they bring.
Chill the cut dough discs briefly in the pan before blind-baking to reduce shrinkage and help the shape hold.
Lightly toast pecans for 5–7 minutes at 350°F to intensify flavor before chopping and adding to the filling.
Use a small 2.75-inch cutter to get approximately 24 uniform rounds from a 12-inch rolled dough.
Sprinkle a pinch of flaky sea salt on each tart right after filling to enhance the sweet flavors.
This nourishing mini pecan pies (mini muffin pan) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Assemble and bake them, then cool completely. Store in an airtight container and freeze for up to 3 months. Thaw at room temperature.
Pre-bake the crust for 7 minutes at 325°F to avoid a soggy bottom, then fill and bake at 350°F until set.
This Mini Pecan Pies (Mini Muffin Pan) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Prepare pie dough and refrigerate for at least 2 hours or overnight so the butter firms and the dough is easier to roll.
Roll dough to a 12-inch circle on a floured surface, use a 2.75-inch cutter to cut rounds, re-roll scraps as needed and work quickly to avoid warming the dough.
Grease a 24-count mini muffin pan, press each round into a cup forming a shell, and refrigerate the pan 5–10 minutes to firm the shells before baking.
Preheat oven to 325°F and blind-bake shells for 7 minutes with parchment and weights or dried beans to prevent puffing; remove weights and raise oven to 350°F.
Melt butter and let cool slightly. Whisk brown sugar, egg, vanilla, nutmeg, and cinnamon until smooth, whisk in melted butter, then stir in chopped pecans.
Spoon 1–2 teaspoons of filling into each warm shell, sprinkle with flaky sea salt, and bake at 350°F for 16–18 minutes until the filling is set and crust edges are lightly browned.
Allow mini tarts to cool in the pan until set, then remove gently with a spoon. Serve at room temperature or with whipped cream; store leftovers covered for up to 3 days.
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This recipe looks amazing! Can't wait to try it.
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