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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 same sweet and gooey ingredients loved in a full-size pecan pie, these nutty treats are the perfect tiny snack for sharing.
Pecan Pie Bites Ingredients
You’ll need:
For The Pie Crust:
- ¾ cup of salted sweet cream butter, softened
- ⅓ cup of light brown sugar, packed
- 1¾ cups of all-purpose flour
For The Filling:
- 1 cup of light brown sugar, packed
- ½ cup of light corn syrup
- 3 tablespoons of salted sweet cream butter, melted
- 1½ teaspoons of vanilla extract
- 1½ cups of chopped pecans
Substitutions And Additions
CHOCOLATE CHIPS: Add some extra sinful sweetness to these mini treats with ½ cup of mini chocolate chips mixed into your pecan filling.
How To Make This Pecan Pie Bites Recipe
STEP ONE: In a stand mixer, or in the bowl of an electric mixer, on medium-high speed, beat the butter for 1 to 1½ 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 the filling aside.
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.
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.
PRO TIP:
Be careful not to overfill the pies with the filling. It can bubble over and cause a mess.
STEP TEN: Bake bites for 12 to 15 minutes until the crust is golden.
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.
STEP ELEVEN: Allow the mini pecan pies to cool completely before removing them from the pans.
How To Serve
Top each of 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.
The decadent taste of pecan pie is unrivaled, and we have all your pecan pie needs covered with our pecan pie bars and pecan pie cheesecake.
MORE PECAN PIE RECIPES
Storing These Mini Pecan Pies
IN THE FRIDGE: Store any leftovers of your mini pies in an airtight container in the refrigerator for up to one week.
IN THE FREEZER: The baked pies can be stored tightly covered in the freezer for up to one month. Allow the pies to thaw completely before serving.
These little pecan pie 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.
Frequently Asked Questions
Can I freeze these mini bites?
This easy recipe can be frozen in an airtight container for up to one month.
Can I use store-bought mini tart shells?
If you can find mini tart shells that will fit into your mini muffin pan, you can certainly use those instead for these bite-size pecan pies and fill them with the delicious homemade pecan filling.
Do I have to store these in the fridge once baked?
You don’t absolutely need to store these mini pecan pie bites in the fridge, but if keeping them at room temperature will make them too gooey, it may be best to store them in the fridge instead.
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- No Bake Cheesecake Bites
- Apple Pie Bites
- Mini Pecan Cheesecake Bites
- Strawberry Cheesecake Bites
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.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 36
Ingredients
Crust
- ¾ cup salted sweet cream butter, softened
- ⅓ cup light brown sugar, packed
- 1¾ cups all-purpose flour
Filling
- 1 cup light brown sugar, packed
- ½ cup light corn syrup
- 3 tablespoons salted sweet cream butter, melted
- 1½ teaspoons vanilla extract
- 1½ cups pecans, chopped
Instructions
- Using a stand mixer or a handheld mixer, on medium-high speed, beat the butter for 1 to 1½ 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°F. 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 it 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
- 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.
- Be careful not to overfill the pies with the filling. It can bubble over and cause a mess.
- 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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Comments
Gloria says
These are such a lovely little treat!
Paulette Griffith says
How many does this recipe make
Layne Kangas says
Hi, Paulette – it makes 36, enjoy!
Angela Burns says
Does the flour need to be shifted first?
Layne Kangas says
No, it doesn’t. Enjoy!
Audrey Redmond says
Pecan !!!! ❤️💙💜🖤💚
Mel says
I don’t have sweet cream butter- will that matter?
Layne Kangas says
Hi, Mel – it should be ok!
Terti Street says
I love these little morsels! But I would like them even more if mine had that little syrup drizzle down the side like in your photo. Did you just drizzle syrup over them for the photo, or is there a special pecan syrup that can be cooked on the stove to thicken and poured lightly over for a beautiful presentation?
Debbie wing says
Very delicious