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.
Very good!
These were gone in the blink of an eye!
Hi Melissa! So happy to hear! They’re always a huge hit, especially this time of year. I hope y’all continue to enjoy!
Delish!!!! Made them for Thanksgiving now I have to make them for a Christmas party…easy as so good!!!!
how do you get the cups so perfect? mine spread out all over dough hard to work with soft and clings to fingers
also 2-1/2 cups mean 2 half cups or 2and a half cups?
Hi Thomas! Can you clarify what you mean by they spread all over? Did the dough spread over the top of each muffin pan cup? Or did the filling spread out all over? IF the dough, I would recommend pressing the dough to where it just comes to the top of each muffin cup. If the filling, be sure not to fill each muffin cup more than 3/4 full. If you fill it too much, it will bubble as they bake and overflow. If the dough sticks to your hands, you can coat your hands lightly in some flour or spray with non-stick cooking spray to prevent it from sticking. I just clarified in the recipe card that it’s 2 and 1/2 cups of the pecans. I hope this helps and that you get to try them again soon! Enjoy!
will the extra filling last in the refrigerator for a period of time or should I freeze and how long will the filling last till I reuse?
the pecan cups were an absolute hit with everyone!! so delicious! thanks
Hi Thomas! I’m so happy to hear y’all enjoyed these tasty bites! Yes, the filling will keep great in the refrigerator for at least a week. I hope this helps and that y’all get to enjoy them again soon!
Hi there! Can these be frozen? If so, how long do they keep?
Hi Lisa! Yes, 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. I hope this helps. Enjoy!
These were the hit at a get together, everyone asked for more. I’ll need to make a bigger batch next time. They were delish. Thanks a ton for the recipe.
Re: Recipe Quantities…
What does 2-1/2 cups mean?
What does 6-1 1/2 cups mean? What does 3–1 1/2 cups mean?
Thank you!
I need clarification before I make this
recipe. I am going to triple
the recipe.
while it is a good idea in theory, this dessert after I made it was way too much sugar. I could arteries clog after even a quarter of a bite. The ratio of filling is a little hefty. also why is the crust mainly all sugar? like I feel like there could be a better way to make a different crust.
Hi, Emily! My experience with pecan pie in general is that it is a very sugary pie, and not everyone’s cup of tea!
My husband’s favorite dessert is pecan pie! I found your recipe 2 years ago and he was blown away at how amazing they were. They have become a holiday staple! I just watched your video and have to know: what is that wooden tool called that you use to make the holes?! Genius!!!! Thank you again for sharing this recipe!!!
Hi Laura! I’m so happy to hear you’re enjoying this recipe as a family staple. I hope y’all continue to enjoy it for years to come. The wooden tamper tool has been in the family for years, but here’s a similar one on Amazon: https://amzn.to/3Vft2vy
Can i use dark corn syrup instead of light?
Hi Danielle! Absolutely, it will just have a slightly different flavor and texture. Enjoy!
Hello! I was wondering if it would be possible to use oat flour or some other gluten free flour for the crust?
Hi Rei! I haven’t tested the recipe with another flour, but I think it would work great if it’s an all-purpose gluten free or oat flour. I hope you’re able to give it a try with great success. Enjoy!