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.
[…] Via: thebakermama.com […]
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!