This recipe grew from my love of little things: small desserts that feel festive and disappear in one blissful bite. Mini pecan pies are the answer when I want the rich, caramelized flavor of a classic pecan pie but don’t want to slice and serve a whole pie. I first made these on a busy holiday when oven space was scarce; they baked quickly, transformed a single pie crust into a tray of treats, and became the star of the dessert table. The combination of a crisp, buttery shell and a gooey, nutty filling is what keeps my family coming back for more.

I discovered that working with chilled dough and a mini muffin pan requires just a few technique tweaks to avoid soggy bottoms and cracked edges. The filling is simple—just butter, brown sugar, egg, warm spices, and chopped pecans—yet when baked it develops a glossy, almost toffee-like texture that contrasts beautifully with the flaky crust. Finishing each tart with a pinch of flaky sea salt elevates the flavors, balancing sweetness and bringing out the toasted pecan notes. These are wonderful warm with a small dollop of whipped cream or cooled to pack into gift boxes.

Ingredients

• Unbaked pie crust: One 9-inch unbaked pie crust (store-bought or homemade all-butter crust); look for all-butter varieties for the best flavor and flakiness.
• Unsalted butter: 3 tablespoons, melted and slightly cooled; use a high-quality European-style butter for richer taste and better browning.
• Dark brown sugar: 1/2 cup packed; the molasses in dark brown sugar deepens the filling’s caramel notes—do not substitute with a light brown without expecting a milder flavor.
• Large egg: 1 whole egg, beaten—this binds the filling and gives it that glossy, set texture when baked.
• Pure vanilla extract: 1 teaspoon; real vanilla adds warmth that complements the pecans and spices.
• Ground nutmeg and cinnamon: 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon; freshly grated nutmeg will taste more vibrant.
• Chopped pecans: 3/4 cup, toasted if possible to enhance aroma; look for fresh pecans with no off-odors—store in the fridge for longevity.
• Coarse sea salt: For sprinkling on top; flaky salt like Maldon provides the best textural contrast and brightens the sweetness.

Instructions

Prepare the dough: Ensure the dough has been chilled for at least 2 hours or overnight; cold dough is easier to roll and less likely to shrink. Remove dough from the refrigerator about 5 minutes before rolling to ease cracking—if it warms too much it becomes sticky and delicate. Roll and cut rounds: On a lightly floured surface, roll the dough into a 12-inch circle using even pressure. Use a 2.75-inch round cutter to stamp out circles; re-roll scraps once or twice as needed. Work briskly to keep the dough cool—if it softens, chill it 15 minutes before continuing. Form mini shells: Generously grease a 24-count mini muffin pan with nonstick spray. Press each round gently into a well, pushing the dough up the sides without thinning the base too much. Pop the pan into the refrigerator for 5–10 minutes while you preheat the oven; chilling helps the shells hold shape during blind baking. Pre-bake the shells: Preheat oven to 325 °F. Bake the chilled crusts for 7 minutes to set the bottoms and prevent sogginess from the filling. Remove and increase oven temperature to 350 °F for the final bake of the filled tarts. Make the filling: Melt the butter and let it cool slightly. In a medium bowl whisk together the brown sugar, egg, vanilla, nutmeg, and cinnamon until smooth. Stream in the melted butter while whisking, then fold in the chopped pecans. The mixture should be glossy and slightly thick but pourable. Fill and bake: Spoon about 1 to 2 teaspoons of filling into each warm crust—fill to just below the rim. Sprinkle each tart with a tiny pinch of flaky salt. Bake at 350 °F for 16 to 18 minutes; watch for the edges of the crust to turn light golden and the filling to set but remain slightly wobbly at the center. Cool and serve: Allow the tarts to cool in the pan until completely set; this can take 30 to 45 minutes. Use a spoon to gently loosen and lift them out. Serve warm with a dollop of whipped cream or at room temperature. Store leftovers covered for up to 3 days.

Storage Tips

Keep cooled tarts in a single layer in an airtight container. At room temperature they stay fresh for up to three days; refrigeration will extend them to five days but may slightly soften the crust. For longer storage, freeze baked tarts in a single layer on a sheet pan until firm, then transfer to a freezer-safe container for up to three months. Reheat from frozen in a 325 °F oven for 6–8 minutes to refresh crispness, or warm gently in a microwave for 10–12 seconds if you prefer softer shell texture.

Ingredient Substitutions

If you need a dairy-free version, substitute melted coconut oil or a plant-based butter stick for unsalted butter—expect a slightly different mouthfeel and a hint of coconut if using coconut oil. For a gluten-free option, use a gluten-free pie crust rolled and handled the same way; blind-bake times are similar but check for browning. If pecans are unavailable, chopped walnuts or hazelnuts work, though walnuts offer a slightly bitter edge and hazelnuts add a round, aromatic flavor. To reduce sweetness, swap half the brown sugar for light brown or decrease sugar by 1 to 2 tablespoons; texture will remain similar but flavor will be less intense.

Serving Suggestions

Serve warm with a small spoonful of lightly sweetened whipped cream or a tiny scoop of vanilla ice cream perched on a plate nearby for guests to add. For a holiday touch, dust with a faint sprinkle of cinnamon or orange zest. Pair with strong coffee or a nutty dessert wine for adult gatherings. For casual events, present them on a tiered tray with fresh fruit and shortbread cookies; they pair beautifully with citrus salads or roasted pears as a light contrast to their richness.

Cultural Background

Pecan pies are a classic of American Southern baking, with the pecan tree native to the Mississippi River valley and long cherished in regional desserts. Mini versions modernize the tradition for entertaining and portion control. Historically, pecans were used by Indigenous peoples for food, and their incorporation into sweet pies became popular in the 19th century as sugar availability increased. Today, pecans symbolize Southern hospitality and appear in both humble family kitchens and refined dessert menus.

Seasonal Adaptations

In autumn, add a pinch of ground clove or a splash of maple syrup for deeper fall flavor. For winter holidays, fold in 1 tablespoon of dark molasses or top with candied orange zest. In summer, serve chilled with a citrusy whipped cream or alongside fresh berries to brighten the richness. For festive occasions, pipe a swirl of mascarpone-sweetened cream and adorn with a single caramelized pecan on top.

Meal Prep Tips

To save time on a busy day, roll and cut dough rounds in advance and stack them between sheets of parchment in the refrigerator for up to 24 hours. You can also pre-toast pecans and store them in an airtight jar. Assemble fillings ahead and keep covered in the fridge; fill individual shells and bake just before guests arrive. For large batches, bake multiple pans and rotate them in the oven while keeping finished trays on a cooling rack to maintain a crisp base.

This little recipe has a habit of bringing people together—small bites, big flavor, and easy sharing. Give them a try and adjust the sugar, spices, and finish to suit your taste; once you make them, you’ll find reasons to bake these again and again.