The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious Pecan Pie Bites!
Tiny Pies with Big Holiday Flavor
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! These mini pies are perfect in every way! The pie crust is buttery, the pecan pie filling is sweet and the pecans are plentiful!
Watch Me Make Pecan Pie Bites
Step into the kitchen with me as I make Pecan Pie Bites for Thanksgiving.
Fail-Proof and Fabulous
These mini pecan pies are the perfect ending to a huge Christmas or Thanksgiving feast or just a leftover turkey sandwich! You’ll be thanking yourself for adding these to your Holiday menu because with little effort these treats taste amazing and are sure to be the stars of your dessert table! Fail-proof and fabulous!
What Do I Need to Make Pecan Pie Bites?
- Unsalted butter
- Pecans
- Brown sugar
- All-purpose flour
- Salt
- Light corn syrup
- Vanilla extract
- Wooden tamper
- 24-cup mini muffin tin
More Fall Baking
No need to wait for the leaves to start dropping to enjoy My Favorite Recipes for Fall Baking! From perfectly-spiced pumpkin bread to pecan pie bites and savory corn bread, you’re sure to fall for these autumn treats!
How to Make Pecan Pie Bites
- Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
- In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
- 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 heaping tablespoon of dough and press into and up the sides of each mini muffin tin.
- 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 3/4 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!
- 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. Store any leftovers in an airtight container.
Holiday Hint!
Making these Pecan Pie Bites in advance?
They freeze great! Just let them cool completely and then store them in a freezer-safe airtight container, with parchment paper between each layer, for up to 3 months. When ready to enjoy, allow them to thaw overnight in the fridge.
More Thanksgiving Recipes You’ll Love
Let’s get you ready for the big feast with these festive, delicious and easy Thanksgiving recipes everyone is sure to be thankful for!
If you make these Pecan Pie Bites, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Pecan Pie Bites
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 24
- Category: Dessert
Description
The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious little bites of pecan pie!
Ingredients
Toasted Pecans:
- 2 tablespoons butter
- 2 and 1/2 cups pecans, chopped
Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Filling:
- 1 and 1/2 cups brown sugar
- 3/4 cup light corn syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
- In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
- 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 heaping tablespoon of dough and press into and up the sides of each mini muffin cup.
- 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 3/4 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!
- 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.
I was only able to get 1 rounded tablespoon of dough into each mini muffin cup. I used Wilton pan with 24 holes. And, I used all the dough. Did I fo something wrong with the dough?
Hi Lynne! Were you short on dough overall or did the amount you pressed into each mini muffin cup not fill it up enough around the sides and to the top?
Very good!
These were gone in the blink of an eye!
Hi Melissa! So happy to hear! They’re always a huge hit, especially this time of year. I hope y’all continue to enjoy!
Delish!!!! Made them for Thanksgiving now I have to make them for a Christmas party…easy as so good!!!!
how do you get the cups so perfect? mine spread out all over dough hard to work with soft and clings to fingers
also 2-1/2 cups mean 2 half cups or 2and a half cups?
Hi Thomas! Can you clarify what you mean by they spread all over? Did the dough spread over the top of each muffin pan cup? Or did the filling spread out all over? IF the dough, I would recommend pressing the dough to where it just comes to the top of each muffin cup. If the filling, be sure not to fill each muffin cup more than 3/4 full. If you fill it too much, it will bubble as they bake and overflow. If the dough sticks to your hands, you can coat your hands lightly in some flour or spray with non-stick cooking spray to prevent it from sticking. I just clarified in the recipe card that it’s 2 and 1/2 cups of the pecans. I hope this helps and that you get to try them again soon! Enjoy!
will the extra filling last in the refrigerator for a period of time or should I freeze and how long will the filling last till I reuse?
the pecan cups were an absolute hit with everyone!! so delicious! thanks
Hi Thomas! I’m so happy to hear y’all enjoyed these tasty bites! Yes, the filling will keep great in the refrigerator for at least a week. I hope this helps and that y’all get to enjoy them again soon!
Hi there! Can these be frozen? If so, how long do they keep?
Hi Lisa! Yes, they freeze great! Just let them cool completely and then store them in a freezer-safe airtight container, with parchment paper between each layer, for up to 3 months. When ready to enjoy, allow them to thaw overnight in the fridge. I hope this helps. Enjoy!
These were the hit at a get together, everyone asked for more. I’ll need to make a bigger batch next time. They were delish. Thanks a ton for the recipe.
Re: Recipe Quantities…
What does 2-1/2 cups mean?
What does 6-1 1/2 cups mean? What does 3–1 1/2 cups mean?
Thank you!
I need clarification before I make this
recipe. I am going to triple
the recipe.
while it is a good idea in theory, this dessert after I made it was way too much sugar. I could arteries clog after even a quarter of a bite. The ratio of filling is a little hefty. also why is the crust mainly all sugar? like I feel like there could be a better way to make a different crust.
Hi, Emily! My experience with pecan pie in general is that it is a very sugary pie, and not everyone’s cup of tea!
My husband’s favorite dessert is pecan pie! I found your recipe 2 years ago and he was blown away at how amazing they were. They have become a holiday staple! I just watched your video and have to know: what is that wooden tool called that you use to make the holes?! Genius!!!! Thank you again for sharing this recipe!!!
Hi Laura! I’m so happy to hear you’re enjoying this recipe as a family staple. I hope y’all continue to enjoy it for years to come. The wooden tamper tool has been in the family for years, but here’s a similar one on Amazon: https://amzn.to/3Vft2vy
Can i use dark corn syrup instead of light?
Hi Danielle! Absolutely, it will just have a slightly different flavor and texture. Enjoy!
Hello! I was wondering if it would be possible to use oat flour or some other gluten free flour for the crust?
Hi Rei! I haven’t tested the recipe with another flour, but I think it would work great if it’s an all-purpose gluten free or oat flour. I hope you’re able to give it a try with great success. Enjoy!
These were really good!! I ended up having so much extra filling I was able to make another crust and do another 24! Def donor over fill and let them cook completely though as the author states. I think next time I’ll omit the pecans in the initial filling and only use in the excess to top it off with this way it’s more like a pecan pie with a gooey inside and just topped w pecans.
Def a keeper recipe though!!!!
Has anyone used the filling in mini phyllo cups? Does it make the phyllo too soggy?
Can the crust be pre-made pie crust
Hi Lisa! Absolutely! Enjoy!
Could the pecan filling be used between layers of a pumpkin layer cake with a dam of buttercream around it? Or is it too thin and runny? If I cooked it, would it thicken it?
Thank you.
Hi Donna! It should work really well. I would suggest making the filling and letting it set for a bit to thicken. Or you could use the filling from these cookies: https://thebakermama.com/recipes/pecan-pie-thumbprint-cookies/ Great idea and sounds delicious! Enjoy!
These were amazing!!! Every single person asked me for the recipe once they tired it. The crust is definitely the best part!!!!
I was thinking of trying these with agave syrup and maple syrup combination to sub corn syrup since I don’t have any on hand. Will let you know how it runs out!
Hi, I saw you told someone else in the comments that the 1/2 brown sugar is not packed? Is that right? I don’t think in all my years of baking I’ve ever not packed brown sugar when measuring for a recipe for wanted to double check. Thank you. These are for Christmas and I don’t have time for a do-over lol
I’ve looked over the recipe again and noticed the brown sugar is in filling and crust. Are they both not packed? Just can’t get my head wrapped around this idea lol
Hi Kari! Yes, you should pack the brown sugar into the measuring cup when measuring it. I scoop my measuring cup into the brown sugar to fill it up completely and then level it off with a knife. Enjoy!
Followed instructions exactly, but the brown sugar didn’t dissolve. Is there a trick to make the filling that tops not that gritty sugar texture?
Hi Miranda! I’m wondering if your brown sugar was hard or dried out? It’s best to use a fresh brown sugar that’s soft so it doesn’t taste grainy. Hope this helps. Enjoy!
I am looking for something to package to send to my son and his family. Do you think these could be packaged and mailed I think it will take about 3-4 days to get there. Was going to send ups with other goodies. Thoughts?
Hi Judy! I wouldn’t recommend shipping these if they’ll take 3-4 days as I think the moisture would cause the crusts to soften too much. I think my Pecan Pie Cookies would be much better for shipping: https://thebakermama.com/recipes/pecan-pie-thumbprint-cookies/ Enjoy!
this is what my GrandaMa used to bake ((
How many days can you store these at room temperature?
Hi Tiff! They can be stored at room temperature for 2 days. Enjoy!
Can the extra filling be frozen without putting in crusts for later?
Hi Sara! Yes, just let it defrost at room temperature before using. Enjoy!
I’m a pecan tart connoisseur, and these are simply the best. Your pastry is flaky, delicious – AND holds up to manhandling during removal.
This is it – my new pecan pie bite recipe for all time. Thank you!
I just made these as every pecan pie I’ve tried to make doesn’t work out and pecan pie is my husband’s favorite. I always try to find a way to make things identical so I measured out 24-3/4 oz balls (measured on my food scale), flattened them with my hands and used the end of a wooden pestle to press them evenly in the cups. After baking them, I added additional filling and placed them back in the oven for another minute to get it to settle better. I also discovered that having the crust be a little proud of the cup makes it a little easier to remove them. I did have extra filling (which I could not stop eating out of the bowl!) Next time I will either increase the crust recipe or decrease the filling recipe. This is a great recipe that will go into my repertoire.
I will be trying these tomorrow. They look delicious and I love pecan pie!
I know I’m late to the party, but my daughter has a tree nut allergy, so I always make faux pecan pie using a regular pecan pie recipe but using pretzels instead of pecans- seriously, so good. My husband requested one for a potluck at work, so I was gonna make this recipe instead of my usual. Since I don’t have to toast pecans, do I still need the butter that would usually be used in the roasting to keep the filling moist? Thanks!
Hi Sasha! No, you would not need the 2 tablespoons butter to toast the pecans in that case. I hope they turn out great! Enjoy!
Thanks for sharing. Its really delicious. Try it soon.
Maegan,
I had a cold and was too lazy to do much so I wrapped the filling in pre-made crescent roll dough. Best improptu pecan rolls I ever had. Great comfort food for getting rid of a head cold.
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!
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:-)
Hi Hlumela! Love it! Makes me so happy you baked and enjoyed them. Thanks for sharing! 🙂
If i do these in a regular cupcake pan, how long should I bake them for? Thanks !
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.
Maegan, years ago I was a great cook (at least my family said so)!! Never mind, I know what I did wrong with my crusts.
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?
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!
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!
Hi ! Can I bake and freeze them ?
Thanks !
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!
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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.
Hi Lynn! Yay! So glad you made and loved them! Love the idea of trying them with maple syrup. Enjoy and thanks for sharing! 🙂
Thank you, I will try this.
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.
That is so great to hear! Thanks for sharing & enjoy! 🙂
Should the 1 1/2 cups of brown sugar be tightly packed?
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Is there a recipe for this using chocolate? We love chocolate pecan pie, Wonder if chocolate chips and some sweetener or sugar would ruin the recipe?Don’t have the recipe for chocolate pecan pie or i would just try to adjust, to fit….
Hi Sue! I love chocolate pecan pie too! I’d have to play around with the recipe, but my initial try would be to reduce the brown sugar by 1/2 cup and add 1/2 cup chocolate chips to the filling instead. I’m definitely going to give it a try soon and I’ll let you know!
They will not stick to the muffin pan will they? I really do hate that.
Hi Diana! If you make sure not to overfill them and be sure to let them cool completely in the pan before trying to remove them, they should come out just fine. You could always use mini liners for peace of mind. Enjoy!
Hi there!
When you add the extra tablespoon of filling do you place back in the oven to bake? If so how much longer? These look great. I have a dessert social next week and plan to try these.
No. The filling doesn’t really have to be baked. The first tablespoon just holds the crust in place while it bakes. If you overfill the crust while it bakes, the filling will melt out and prevent you from being able to remove them from the pan. Enjoy!
Hello!
These look fantastic. I’m hoping to make them but substituting corn syrup with cane syrup. My boyfriend’s family owns a sugar cane farm and harvests gallons and gallons of syrup every fall to have for the rest of the year. For valentine’s day I’m trying to incorporate their family syrup into as many recipes as I can. However, I’m short on time leading up to the 14th, so I’m trying to make as many items for the assortment ahead as I can. How many days do these keep for?
Thank you so much!
Hi Amanda! They keep great for about a week in the refrigerator. They taste great cold, but I usually let them come to room temp before serving again. Definitely let me know how they turn out with the cane sugar! Enjoy! 🙂
What if I don’t have an electric mixer? What can I use?
Hi Yvette! You could use a hand mixer, a wooden spoon or even your hands since the butter is soft. Hope this helps! Enjoy!
I just made these today and I have about a cup of filling left over. I am not going to throw it away because pecans are kind of expensive right now. I am thinking it could be used as an ice cream topping. The taste of these are amazing.
I’m confused about cooking a tablespoon of the filling in the crust and then adding another uncooked tablespoon after baking, is the consistency still the same of both? Or I’m I missing a step? They look wonderful anxious to try them.
Hi Marsha! The tablespoon in the crust helps hold down and form the crust shape while it’s baking. If you put too much filling in the crust, it will bubble over while baking and you won’t be able to remove them from the pan. The filling is fabulous by itself, so I added more on top after they were baked because that’s the best part. 🙂 Enjoy!
Omg! These look delicious. Getting the butter out as I type this!
I am making these now…. does the filling have 4 tbls of butter? If do, why not melt all 4? My filling seems very dry. I hope they come out ok!
Hi Lynn! 2 tablespoons are used to toast the pecans and the other 2 are mixed in the filling before you stir in the toasted pecans. The filling should be thick and gooey, but not dry. Hoping they turn out great for you! Enjoy!
Hello I saw this recipe the other day and I just had to make them…they looked soooooo good…I’m actually making them now as we speak…can’t wait to take a bite
Can I substitute the corn syrup with something else?
Thanks
Hi Milli! I’ve never tried it, but I searched around and you can replace 1 cup of light corn syrup with 1-1/4 cups granulated sugar dissolved in 1/4 cup hot water. You would need to adjust the measurements accordingly since this recipe just calls for 3/4 cup light corn syrup. Hope this helps! Enjoy!
Did you got to know if this works? They look so great
Hi Josefa! Are you referring to the corn syrup substitution? If so, I haven’t heard how it turned out for them and I haven’t tried the recipe without corn syrup.
I DO NOT recommend using the corn syrup substitute as mentioned. I made the recipe both ways and had to use the sugar/water for about 1/4 cup because I didn’t have enough corn syrup and the sugar does not dissolve well and the pecans did not stay combined. I had a layer of pecans on top of a thick layer of sugar yuk !!! Stick to the original recipe because it is amazing
OM! Can’t believe I ran across this recipe. Years ago when my dad was alive and working, his secretary made these or look-alikes every year for my family. So happy to come across your blog and this recipe!
Can these be frozen?!?!
Hi Sharon! Yes! Make sure they’re cooled completely and place them in a parchment or foil-lined container that has a lid or that could be covered tightly in plastic wrap and foil. You want them to be as airtight as possible. Once you’re ready to eat them, remove the lid or covering and let them come to room temperature. Hope this helps! Enjoy!
About how long can they freeze for? I’m thinking of these for my sisters wedding. And the more I could do ahead of time the better.
Hi Jen! They would freeze well for at least a month. Just let cool completely, remove from pan, wrap tightly in plastic wrap or store in an airtight freezer-safe container. Let thaw in the refrigerator overnight before serving. Congrats to your sister! Enjoy!
Can this great looking dessert be made the day before serving them?
Absolutely! Just cover loosely with plastic wrap or foil and place them in the refrigerator. Enjoy!
These little morsels look seriously yummy! I’m not normally a pecan pie girl, but these little pies are about to take me to the other side. I’m doing a mental scan of my pantry right now to see if I can make this asap 🙂
Hi! I need to make this recipe x3. I don’t quite understand the amount of chopped pecans needed. Can you clarify, please?
Thank you
Hi Stephanie! You use some of the pecan filling to bake in the crusts so they hold their shape as they bake. If you filled them too much, they would bubble over and would be too difficult to remove from the pan. Then you add more filling after they’ve baked so they’re full and gooey like a good pecan pie should be! Hope this helps. Enjoy!
Can’t wait to try this!
Thank you for a great tutorial. My daughter is a beginner “chef”
Thanks so much for getting back to me. Gonna be making these soon for a big church function. Wish me luck.
Can I split the recipe in half?
Hi Sarah! Absolutely. Enjoy!
Was wondering if these will bake up ok if you use a regular size muffin tin. I know you will get fewer pies or bites but are there any other concerns. Thanks
Hi Lynette! I think they would bake great in a regular-sized muffin pan. You’ll probably need to bake them a little longer and they may not overflow with filling, but there should still be plenty filling to fill 12 of them. I’ll have to try the larger size soon. Great idea! Enjoy!
I am having trouble with my crust. It isn’t wet enough and stick together. I’ve put in what recipe says but it seems it needs more butter or an egg or something.
Hi Nicole! It sounds like your brown sugar might have been dried out. The softened butter should add plenty of moisture to the dough. You could try adding another tablespoon at a time of softened butter until it comes together. Hope this helps. Enjoy!