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November 22, 2013

Pecan Pie Bites

Jump to Recipe

The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious Pecan Pie Bites!

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! πŸ˜‰ No need to worry though…we’ll be adding more filling once they come out of the oven! πŸ™‚

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!

xoxo,

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Pecan Pie Bites

★★★★★ 4.7 from 3 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 24
  • Category: Dessert
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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

  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 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!
  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.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

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Reader Interactions

Comments · 78

  1. AvatarLynette Carolina says

    October 30, 2014 at 4:07 pm

    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

    Reply
    • MaeganMaegan says

      October 30, 2014 at 7:01 pm

      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!

      Reply
  2. AvatarLynette Carolina says

    October 31, 2014 at 4:36 pm

    Thanks so much for getting back to me. Gonna be making these soon for a big church function. Wish me luck.

    Reply
    • AvatarSarah says

      June 16, 2017 at 7:20 pm

      Can I split the recipe in half?

      Reply
      • MaeganMaegan says

        June 17, 2017 at 3:25 pm

        Hi Sarah! Absolutely. Enjoy!

  3. AvatarBeth says

    November 14, 2014 at 7:06 pm

    Thank you for a great tutorial. My daughter is a beginner “chef”

    Reply
  4. AvatarLiz Sanders says

    November 17, 2014 at 12:05 am

    Can’t wait to try this!

    Reply
  5. AvatarAmy @ Chew Out Loud says

    November 19, 2014 at 6:01 am

    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 πŸ™‚

    Reply
  6. AvatarDenise says

    November 20, 2014 at 12:33 am

    Can this great looking dessert be made the day before serving them?

    Reply
    • MaeganMaegan says

      November 20, 2014 at 3:01 am

      Absolutely! Just cover loosely with plastic wrap or foil and place them in the refrigerator. Enjoy!

      Reply
  7. AvatarSharon says

    November 21, 2014 at 12:07 am

    Can these be frozen?!?!

    Reply
    • MaeganMaegan says

      November 21, 2014 at 2:34 am

      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!

      Reply
      • AvatarJen says

        May 19, 2017 at 6:40 pm

        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.

      • MaeganMaegan says

        May 20, 2017 at 7:17 am

        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!

  8. AvatarChristine says

    November 22, 2014 at 12:26 am

    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!

    Reply
  9. AvatarMilli says

    November 24, 2014 at 2:57 am

    Can I substitute the corn syrup with something else?
    Thanks

    Reply
    • MaeganMaegan says

      November 25, 2014 at 3:19 am

      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!

      Reply
      • AvatarJosefa cruz says

        April 9, 2020 at 11:23 pm

        Did you got to know if this works? They look so great

      • The BakerMamaThe BakerMama says

        April 11, 2020 at 12:49 pm

        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.

    • AvatarCindy W says

      January 3, 2021 at 11:40 am

      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

      ★★★★

      Reply
  10. AvatarAshley says

    November 26, 2014 at 10:21 pm

    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

    Reply
  11. AvatarLynn says

    November 26, 2014 at 10:53 pm

    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!

    Reply
    • MaeganMaegan says

      November 27, 2014 at 3:03 am

      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!

      Reply
  12. Avatarsimone says

    December 8, 2014 at 1:33 pm

    Omg! These look delicious. Getting the butter out as I type this!

    Reply
  13. AvatarMarsha says

    December 16, 2014 at 6:57 pm

    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.

    Reply
    • MaeganMaegan says

      December 17, 2014 at 11:33 pm

      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. πŸ™‚ Enjoy!

      Reply
  14. AvatarWendy says

    December 20, 2014 at 8:14 pm

    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.

    Reply
  15. Avataryvette says

    January 22, 2015 at 7:37 pm

    What if I don’t have an electric mixer? What can I use?

    Reply
    • MaeganMaegan says

      January 25, 2015 at 4:30 pm

      Hi Yvette! You could use a hand mixer, a wooden spoon or even your hands since the butter is soft. Hope this helps! Enjoy!

      Reply
  16. AvatarAmanda Olivero says

    February 9, 2015 at 6:45 pm

    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!

    Reply
    • MaeganMaegan says

      February 9, 2015 at 8:32 pm

      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! πŸ™‚

      Reply
  17. AvatarNaj says

    February 11, 2015 at 11:42 am

    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.

    Reply
    • MaeganMaegan says

      February 11, 2015 at 6:13 pm

      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!

      Reply
  18. Avatardiana says

    March 2, 2015 at 10:32 pm

    They will not stick to the muffin pan will they? I really do hate that.

    Reply
    • MaeganMaegan says

      March 2, 2015 at 11:15 pm

      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!

      Reply
  19. AvatarSue says

    March 3, 2015 at 8:58 pm

    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….

    Reply
    • MaeganMaegan says

      March 4, 2015 at 1:45 am

      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!

      Reply
  20. AvatarPecan Pie Bites - the crust is buttery, the filling is sweet and the pecans are plentiful in these delicious little bites of pecan pie! - My Pinterest Cookbook says

    March 4, 2015 at 12:00 am

    […] Via: thebakermama.com […]

    Reply
  21. AvatarMuffinTop says

    March 4, 2015 at 12:18 am

    Should the 1 1/2 cups of brown sugar be tightly packed?

    Reply
  22. AvatarMuffinTop says

    March 4, 2015 at 3:28 am

    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.

    Reply
    • MaeganMaegan says

      March 4, 2015 at 6:44 pm

      That is so great to hear! Thanks for sharing & enjoy! πŸ™‚

      Reply
  23. AvatarSue says

    March 4, 2015 at 8:15 pm

    Thank you, I will try this.

    Reply
  24. AvatarLynn says

    March 12, 2015 at 9:51 pm

    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.

    Reply
    • MaeganMaegan says

      March 13, 2015 at 3:36 am

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

      Reply
  25. AvatarTop-10 Pecan Pie Recipes - RecipePorn says

    March 26, 2015 at 3:57 pm

    […] thebakermama.com […]

    Reply
  26. AvatarLoli says

    September 11, 2016 at 5:58 pm

    Hi ! Can I bake and freeze them ?
    Thanks !

    Reply
    • MaeganMaegan says

      September 12, 2016 at 12:26 am

      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!

      Reply
  27. AvatarDonna says

    September 13, 2016 at 9:18 am

    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!

    Reply
    • MaeganMaegan says

      September 13, 2016 at 9:28 pm

      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!

      Reply
  28. AvatarDonna says

    September 15, 2016 at 8:56 am

    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?

    Reply
  29. AvatarDonna says

    September 15, 2016 at 9:04 am

    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.

    Reply
  30. AvatarCorisa says

    November 23, 2016 at 8:59 am

    If i do these in a regular cupcake pan, how long should I bake them for? Thanks !

    Reply
    • MaeganMaegan says

      November 23, 2016 at 11:47 pm

      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.

      Reply
  31. AvatarHlumela Tibbett says

    December 14, 2016 at 11:21 am

    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:-)

    Reply
    • MaeganMaegan says

      December 14, 2016 at 9:05 pm

      Hi Hlumela! Love it! Makes me so happy you baked and enjoyed them. Thanks for sharing! πŸ™‚

      Reply
  32. AvatarAmy says

    January 6, 2017 at 4:59 pm

    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!

    Reply
  33. AvatarMichael says

    November 3, 2017 at 1:24 am

    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.

    Reply
  34. AvatarAnindita Mou says

    May 16, 2018 at 3:17 pm

    Thanks for sharing. Its really delicious. Try it soon.

    Reply
  35. AvatarSasha says

    November 20, 2018 at 8:24 am

    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!

    Reply
    • MaeganMaegan says

      November 22, 2018 at 1:53 am

      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!

      Reply
  36. AvatarJanice M. Stojakovich says

    December 18, 2018 at 3:51 pm

    I will be trying these tomorrow. They look delicious and I love pecan pie!

    Reply
  37. AvatarPJ Miller says

    November 25, 2019 at 1:53 pm

    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.

    Reply
  38. AvatarAlison says

    December 19, 2019 at 3:13 pm

    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!

    Reply
  39. AvatarSara Story says

    December 30, 2019 at 10:51 am

    Can the extra filling be frozen without putting in crusts for later?

    Reply
    • MaeganMaegan says

      January 3, 2020 at 6:39 am

      Hi Sara! Yes, just let it defrost at room temperature before using. Enjoy!

      Reply
  40. AvatarTiff says

    November 24, 2020 at 2:23 pm

    How many days can you store these at room temperature?

    Reply
    • The BakerMamaThe BakerMama says

      November 25, 2020 at 4:26 pm

      Hi Tiff! They can be stored at room temperature for 2 days. Enjoy!

      Reply
  41. AvatarAmeripro Appliance Repair says

    December 4, 2020 at 2:50 pm

    this is what my GrandaMa used to bake ((

    ★★★★★

    Reply
  42. AvatarJudy oliver says

    December 13, 2020 at 12:34 pm

    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?

    Reply
    • The BakerMamaThe BakerMama says

      December 17, 2020 at 10:27 pm

      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!

      Reply
  43. AvatarMiranda says

    December 20, 2020 at 9:15 am

    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?

    Reply
    • The BakerMamaThe BakerMama says

      December 24, 2020 at 2:21 pm

      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!

      Reply
  44. AvatarKari says

    December 21, 2020 at 3:37 pm

    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

    Reply
    • AvatarKari says

      December 21, 2020 at 3:40 pm

      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

      Reply
      • The BakerMamaThe BakerMama says

        December 24, 2020 at 2:19 pm

        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!

  45. AvatarNatalia says

    December 24, 2020 at 9:41 am

    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!

    Reply
  46. AvatarHolly says

    December 27, 2020 at 9:03 pm

    These were amazing!!! Every single person asked me for the recipe once they tired it. The crust is definitely the best part!!!!

    ★★★★★

    Reply

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  1. Best Fall Desserts and Recipes | Appliance Repair Specialists says:
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