Mini Pecan Pies

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These mini pecan pies are absolutely delightful! Picture this: acorn-shaped crusts filled with gooey pecan pie goodness, topped with a sprinkle of sugar. If you’re a pecan pie lover, get ready to fall in love all over again with this fun twist on a classic recipe!

Why You’ll Adore These Mini Pecan Pies:

  • They’re a breeze to make, especially with store-bought pie crusts. You can whip up a batch in just about an hour!
  • And let’s talk about how adorable they are! Mini desserts have that extra cuteness factor, and these acorn-shaped pies are no exception.
  • But most importantly, they’re downright delicious! With their flaky crust, sweet and gooey filling, and that sugary topping, every bite is a treat.

Mini Pecan Pies

Prep Time 40 minutes
Cook Time 17 minutes
Chill Time 20 minutes
Course Dessert
Servings 10 mini pies


  • ¼ cup unsalted butter
  • ½ cup pure maple syrup
  • cup packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 eggs at room temperature
  • 1 cup chopped pecans
  • 2 pie crusts store-bought or homemade
  • 1 egg whisked (for egg wash)
  • ¼ cup granulated white sugar for sprinkling


  • Start by lining two baking sheets with parchment paper.
  • In a saucepan over low heat, melt the butter.
  • Add maple syrup, brown sugar, vanilla, salt, and eggs to the melted butter, whisking until combined. Cook over medium-low heat for 10-12 minutes until thick like caramel, stirring constantly.
  • Remove from heat and let cool for 10 minutes before mixing in the chopped pecans.
  • Roll out the pie crusts on a floured surface and cut out 20 mini acorns using a 4″ acorn cookie cutter. Re-roll the dough to get all 20.
  • Transfer 10 acorns to each baking sheet.
  • For the remaining 10 acorns, cut a slightly arched line just under the “cap” and make decorative indents on the top part.
  • Spoon 1 heaping tablespoon of pecan pie filling onto the center of the 10 acorns on the baking sheets.
  • Brush the edges with egg wash and place the decorated acorns over each. Press the edges shut and chill in the fridge for 20 minutes.
  • Preheat the oven to 350°F while the pies chill.
  • Remove one baking sheet from the fridge, brush the tops with egg wash, and sprinkle each with sugar.
  • Bake for 16-19 minutes until lightly golden brown, then let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Repeat with the second baking sheet of mini pecan pies. Enjoy!

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