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.
These were really good!! I ended up having so much extra filling I was able to make another crust and do another 24! Def donor over fill and let them cook completely though as the author states. I think next time I’ll omit the pecans in the initial filling and only use in the excess to top it off with this way it’s more like a pecan pie with a gooey inside and just topped w pecans.
Def a keeper recipe though!!!!
Has anyone used the filling in mini phyllo cups? Does it make the phyllo too soggy?
Can the crust be pre-made pie crust
Hi Lisa! Absolutely! Enjoy!
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!
These were amazing!!! Every single person asked me for the recipe once they tired it. The crust is definitely the best part!!!!
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!
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!
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!
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!
this is what my GrandaMa used to bake ((