Pecan Pie Bites

The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious little bites of pecan pie!

Pecan Pie Bites

Thanksgiving is less than a week away and I’ve got the easiest and most delicious little bites of pecan pie that will have your loved ones begging for more and thanking you over and over again!

They are perfect in every way! The crust is buttery, the filling is sweet and the pecans are plentiful!

Pecan Pie Bites

The perfect ending to a huge Thanksgiving feast or just a leftover turkey sandwich! You’ll be thanking yourself for adding these to your Holiday menu because with little effort they are sure to be the stars of your dessert table! Fail-proof and fabulous!

Pecan Pie Bites

Let me show you how easy they are to bake!

Start by toasting your pecans to a beautiful brown…

Pecan Pie Bites

Meanwhile, make the crusts…

Pecan Pie Bites

Pecan Pie Bites

Stir together the filling ingredients and add the toasted pecans…

Pecan Pie Bites

Spoon about a tablespoon of filling into each crust, filling it about 3/4 of the way full. Be sure not to overfill the crusts as the filling will bubble over while baking and make a huge mess! I know from experience! 😉 No need to worry though…we’ll be adding more filling once they come out of the oven! 🙂

Pecan Pie Bites

Bake at 350°F for about 15 minutes or until the crusts are just starting to brown…

Pecan Pie Bites

Let them set for about 5 minutes before topping each bite with another tablespoonful of filling. Let cool completely before removing from the pan!

Pecan Pie Bites

Pecan pie perfection! Y’all are gonna love ‘em!

Pecan Pie Bites

Enjoy!

~Maegan

This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!

Pecan Pie Bites
 
Prep time
Cook time
Total time
 
The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious little bites of pecan pie!
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • Crust:
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup brown sugar
  • 2 cups Gold Medal® all-purpose flour
  • ½ teaspoon salt
  • Filling:
  • 2 tablespoons butter
  • 2-1/2 cups pecans, chopped
  • 1-1/2 cups brown sugar
  • ¾ cup light corn syrup
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
  2. In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
  3. Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a few tablespoons of dough and press into and up the sides of each mini muffin cup.
  4. To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about ¾ full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don’t worry...you'll be adding more filling after they bake!
  5. Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.
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Comments

  1. MuffinTop

    These little nuggets of heaven are delicious and easy to make. I made the mistake of adding all crust ingredients at one time; I didn’t cream the butter and brown sugar first…oops. The crust turned out fine much like shortbread. I ended up with alot more filling than necessary, around one cup full. The presentation is impressive and these would make a great gift. A definite keeper.

  2. I just made these and all I can say is wow. They are the best tarts I have ever tasted, absolutely delicious . I might try maple syrup instead of corn syrup next time just for a change in flavour , but I don’t think anything could be better than these bites of heaven. No more butter tarts with fussy pastry for me.

    • MaeganMaegan

      Hi Lynn! Yay! So glad you made and loved them! Love the idea of trying them with maple syrup. Enjoy and thanks for sharing! 🙂

    • MaeganMaegan

      Hi Loli! They should freeze great! Just let them cool completely and wrap them individually in plastic wrap before placing them in a resealable baggie or sealed container in the freezer. Enjoy!

  3. Donna

    I plan to make these for our fall Sunday school class gathering. They sound wonderful! When the last tablespoon of filing goes on top, does it set at up? Just wondering how messy they will be…although, messy can be good!

    • MaeganMaegan

      Hi Donna! These would be so perfect for a Sunday school gathering. The extra filling on top sets up just the way you put it on there. They’re actually not as messy to eat as you would think. They’re the perfect size to hold in your hand and eat in a few bites or some like to eat them with a fork on a plate. Hope this helps. Enjoy!

  4. Donna

    My crusts are a flop. They puffed up to much while baking. I poked holes in them before going into the oven. I am making a practice batch before the actual gathering. So glad I did. Suggestions?

    • MaeganMaegan

      Hi Corisa! I haven’t tried this recipe in a regular cupcake pan, but I’m guessing they’ll take 20-25 minutes. The crusts will be light brown and the filling will be bubbling.

  5. Hlumela Tibbett

    Molo, Maegan

    Thank you so much for sharing this recipe. Pecan Pie is my hubby’s favorite, and we only made it during Thanksgiving and Christmas. So when I saw this recipe, I decided to try it a couple of days ago and it was a HIT!!! It made him happy, which made me happy(so you started the cycle by sharing and making me happy) and that’s how the world goes round. Did you,guys feel that? Maegan just turned the world:-)

  6. Amy

    Followed the recipe exactly, but my filling was waay too thick. I added a beaten egg, filled and baked. Did not put filling on top after baking due to the raw egg, but they came out fantastic anyway. Best ever little pies! So much better than the old “Pecan Tassie” recipe I’ve used for years. Thanks for the recipe!

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