The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious 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!
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!
Let me show you how easy they are to bake!
Start by toasting your pecans to a beautiful brown…
Meanwhile, make the crusts…
Stir together the filling ingredients and add the toasted pecans…
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! 🙂
Bake at 350°F for about 15 minutes or until the crusts are just starting to brown…
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 perfection! Y’all are gonna love ‘em!
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
- 2–1/2 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:
- 1–1/2 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 few tablespoons 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.
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!
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!
Thank you for a great tutorial. My daughter is a beginner “chef”
Can’t wait to try this!
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 🙂
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!
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!
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 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
★★★★
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
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!
Omg! These look delicious. Getting the butter out as I type this!
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!
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.
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!
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! 🙂
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!
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!
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!
[…] Via: thebakermama.com […]
Should the 1 1/2 cups of brown sugar be tightly packed?
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! 🙂
Thank you, I will try this.
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! 🙂
[…] thebakermama.com […]
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!
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!
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?
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.
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.
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! 🙂
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!
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.
Thanks for sharing. Its really delicious. Try it soon.
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!
I will be trying these tomorrow. They look delicious and I love pecan pie!
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’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!
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!
How many days can you store these at room temperature?
Hi Tiff! They can be stored at room temperature for 2 days. Enjoy!
this is what my GrandaMa used to bake ((
★★★★★
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!
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!
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!
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!
These were amazing!!! Every single person asked me for the recipe once they tired it. The crust is definitely the best part!!!!
★★★★★
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!