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.
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?