Mini Pecan Pie Bites

After a big Thanksgiving dinner, most people don’t have room for a full slice of pie. A small bite of something sweet, on the other hand, is hard to refuse.

These are everything good about pecan pie in two bites. Store-bought pastry is cut into rounds and pressed into a mini muffin pan, then filled with toasted pecans in a brown sugar filling. They bake in twenty minutes, and a little whipped cream on top is all they need.

They’re also much easier to serve than a pie, with no slicing and no plates required.

Why these pecan pie bites work

• Store-bought pastry keeps it simple without sacrificing anything.

• Toasting the pecans first brings out their flavor.

• Bite-size portions are perfect after a heavy meal.

• A mini muffin pan gives every bite a crisp pastry shell.

Ingredients for pecan pie bites

• Pastry: one 9-inch refrigerated pie crust is all you need.

• Pecans: toast at 350°F for 6–8 minutes, then chop.

• Brown sugar: gives the filling its caramel flavor.

Ingredients

• 1 (9-inch) refrigerated pie crust

• 1 large egg

• ⅔ cup brown sugar

• 1 tablespoon butter, melted

• ½ teaspoon vanilla extract or paste

• Pinch of salt

• ⅔ cup toasted pecans, chopped

• Optional: whipped cream, to serve

Method

1. Heat the oven: Heat the oven to 350°F.

2. Line the pan: Cut the pastry into 1½-inch rounds and press them into a mini muffin pan, ideally one with removable bottoms. Reroll the scraps to cut more rounds.

3. Make the filling: Whisk the egg, brown sugar, melted butter, vanilla and salt until smooth, then fold in the pecans.

4. Fill: Spoon the filling into the pastry cups, filling each about three-quarters full.

5. Bake: Bake for 20 minutes, until the pastry is golden and the filling is set.

6. Serve: Cool in the pan for 10 minutes before removing. Top with whipped cream if you like. Dessert is served.

Tips for the best pecan pie bites

• Don’t overfill. The filling puffs as it bakes and can spill over.

• Let them cool in the pan so the filling sets before you lift them out.

• A removable-bottom pan makes them much easier to release.

Substitutions

• Walnuts: swap them in for the pecans.

• Maple: replace the vanilla with ¼ teaspoon maple extract.

• Chocolate: add a few chocolate chips to each cup before filling.

How to store pecan pie bites
Keep them in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

FAQ
Can I make them ahead? Yes. Bake them up to 2 days ahead and keep them covered.
Do I need a special pan? A regular mini muffin pan works. Removable bottoms just make them easier to release.
How many does one crust make? About 24 bites, depending on how much you reroll the scraps.

What I used
This post contains affiliate links. I may earn a small commission at no extra cost to you.

• Mini muffin pan with removable bottoms

• 1½-inch round cookie cutter

• Whisk