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.
Alternatively, you can freeze the filling and make the crust fresh. Store filling in a freezer-safe airtight container for up to 3 months. When ready to enjoy, allow the filling 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.
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! 🙂