Pecan Pie Bites

These easy pecan pie bites look just like little pies but pack a punch in flavor with the classic sweet nutty crunch of a full-sized pecan pie.

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These mini pecan pie bites are a delightfully adorable bite-size treat full of sweetness and crunch. Baked in a mini muffin tin and filled with the sweet and gooey ingredients loved in a full-size pecan pie, these nutty treats are the perfect tiny snack for sharing.

The decadent taste of pecan pie is unrivalled and we have all your pecan pie needs covered with our pecan pie bars and pecan pie cheesecake.

PECAN PIE BITES INGREDIENTS

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SUBSTITUTIONS AND ADDITIONS

CHOCOLATE CHIPS: Add some extra sinful sweetness to these mini treats with a ½ cup of mini chocolate chips mixed into your pecan filling.

HOW TO MAKE THIS PECAN PIE BITES RECIPE

STEP ONE: Using a stand mixer, or in the bowl of an electric mixer on medium-high speed, beat the butter for 1 to 1 ½ minutes until smooth.

STEP TWO: Add the light brown sugar and continue to mix for 30 seconds.

STEP THREE: Add the flour and mix just until well incorporated. Cover with plastic wrap and chill in the refrigerator for 30 minutes.

STEP FOUR: Using a medium bowl, stir together the light brown sugar, light corn syrup, butter and vanilla extract. Stir until the mixture is well incorporated.

STEP FIVE: Stir in the pecans and set filling aside.

STEP SIX: Preheat the oven to 350°F. Generously spray a mini muffin pan with cooking spray and set it aside.

STEP SEVEN: Remove the dough from the refrigerator. Using a 1 tablespoon cookie scoop, scoop out the dough and roll into balls. 

STEP EIGHT: Using your thumb or a dough tamper, depress the dough into the individual muffin cups.

STEP NINE: Spoon enough pecan pie filling to fill the cups, being careful not to dribble the filling. 

STEP TEN: Bake bites for 12 to 15 minutes until the crust is golden.

STEP ELEVEN: Allow the mini pecan pies to cool completely before removing them from the pans.

HOW TO SERVE

Top each your mini desserts with a little dollop of whipped cream for an extra indulgent treat. If you find a full-sized slice of pecan pie a bit too sweet, these would be ideal to serve on a plate with a scoop of no-churn vanilla ice cream for a lighter dessert.

These would also be the perfect size and a great idea for cookie swaps during the holiday season. Add a few to a small decorative gift box to share with all your friends.

MORE PECAN PIE RECIPES

Dessert Bars

Pecan Pie Bars Recipe

Cheesecakes

Pecan Pie Cheesecake Recipe

STORAGE

IN THE FRIDGE: Store any leftovers of your mini pies in an airtight container in the refrigerator for up to 1 week. 

IN THE FREEZER: The baked pies can be stored tightly covered in the freezer for up to 1 month. Allow the pies to completely thaw before serving.

These little bites of deliciousness are just the right size for a small snack or to add to a tray of baked delicacies. Filled with all the tasty nutty sweetness of pecan pie in a tiny package, they will be a hit this holiday season.

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Pecan Pie Bites

5 from 2 votes

These easy pecan pie bites look just like little pies but pack a punch in flavor with the classic sweet nutty crunch of a full-sized pecan pie.

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 36

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Ingredients

  

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Crust

• ¾ cup salted sweet cream butter softened
• ⅓ cup light brown sugar packed
• 1 ¾ cups all-purpose flour

Filling

• 1 ½ cups pecans chopped
• 1 cup light brown sugar packed
• ½ cup light corn syrup
• 3 tablespoons salted sweet cream butter melted
• 1 ½ teaspoons vanilla extract

Instructions

 

• Using a stand mixer, or a handheld mixer on medium-high speed, beat the butter for 1 to 1 ½ minutes until smooth.
• Add the light brown sugar and continue to mix for 30 seconds.
• Add the flour and mix just until well incorporated. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
• Using a medium-sized mixing bowl, stir together the light brown sugar, light corn syrup, butter and vanilla extract. Stir until the mixture is well incorporated.
• Stir in the pecans and set it aside.
• Preheat the oven to 350 degrees. Generously spray a mini muffin pan and set it aside.
• Remove the dough from the refrigerator. Using a 1 tablespoon cookie scoop, scoop out the dough and roll into balls.
• Using your thumb or a dough tamper, depress the dough into the individual muffin cups.
• Spoon enough pie filling to fill the cups, being careful not to dribble the filling.
• Bake for 12 to 15 minutes until the crust is golden.
• Allow the mini pies to cool completely before removing them from the pans.

Notes

PRO TIP: You can toast the chopped pecans in a skillet on the stovetop for a few minutes before adding them. Allow them to cool completely before adding them to the filling.

 

PRO TIP: Be careful not to overfill the pies with the filling. It can bubble over and cause a mess.

 

PRO TIP: You can loosely tent aluminum foil over the top of the muffin pan if your oven cooks unevenly or tends to cook too quickly.

Nutrition

Calories: 138kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 47mg | Potassium: 36mg | Fiber: 1g | Sugar: 12g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

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