Name: Pecan Pie Bites
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1 1/4 cups (156 g) all-purpose flour; 1/2 cup (113 g) unsalted butter, cold and cubed; 3 tablespoons granulated sugar; 2-3 tablespoons cold water; 1 large egg; 1/4 cup (60 ml) light corn syrup; 1/4 cup (50 g) brown sugar, packed; 1 tablespoon unsalted butter, melted; 1 teaspoon vanilla extract; 1/2 cup (60 g) chopped pecans

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These perfectly portioned pecan pie bites combine a buttery, flaky crust with a gooey, sweet pecan filling—perfect for parties, holidays, and anytime snacking!

Why You'll Love This Recipe

These mini pecan pie bites deliver all the rich flavor and texture of a traditional pecan pie in a convenient, bite-sized package. They're ideal for holiday gatherings where guests can easily grab a sweet treat without committing to a full slice of pie. The buttery crust paired with the caramelized pecan filling creates the perfect balance of textures—crisp, flaky pastry with a gooey, nutty center. These little delights are not only delicious but also versatile—serve them at any special occasion. Plus, their smaller size means they bake faster than a traditional pie, getting dessert to your table with less waiting time.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of our buttery crust, providing structure while remaining tender when handled properly. For best results, measure your flour by weight or use the spoon-and-level method to avoid a dense crust.

Unsalted butter is crucial for creating those flaky layers in the crust. Using cold butter is non-negotiable—those small pockets of fat create steam during baking, which results in the delicate texture we're looking for. If you only have salted butter, reduce any added salt in the recipe.

Granulated sugar adds just enough sweetness to the crust without overpowering the filling. It also helps with browning, giving the crust a beautiful golden color.

Cold water helps bind the dough together without developing too much gluten. Add it gradually—you might not need all the water specified in the recipe, depending on your flour and humidity levels.

Eggs provide structure to the filling and help it set properly when baked. They also contribute to that signature custardy texture that makes pecan pie so irresistible.

Light corn syrup is traditional in pecan pie fillings, creating that distinctive gooey texture. It prevents sugar crystallization and helps achieve the right consistency.

Brown sugar adds deep, caramel-like flavor to the filling. The molasses content in brown sugar complements the pecans beautifully and contributes to the filling's rich color.

Vanilla extract enhances the overall flavor profile with its warm, aromatic qualities. It bridges the nutty pecans and sweet filling components.

Pecans are the star of the show, providing both flavor and texture. Their natural buttery taste and slight crunch create the perfect contrast to the sweet, sticky filling. Toast them lightly before adding to the filling for enhanced flavor.

Directions

Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
In a medium bowl, combine the flour, granulated sugar, and cubed butter. Use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
Add cold water, one tablespoon at a time, and mix just until the dough comes together. Do not overmix.
Roll the dough on a floured surface to about ⅛-inch thickness. Use a round cutter or the rim of a glass to cut circles slightly larger than the muffin tin openings.
Press each circle of dough into the prepared mini muffin tin to form a crust.
In a small bowl, whisk together the egg, corn syrup, brown sugar, melted butter, and vanilla extract until smooth.
Spoon about 1 teaspoon of the chopped pecans into each crust, followed by 1 tablespoon of the filling mixture, ensuring the pecans are evenly covered.
Bake for 20-25 minutes, or until the filling is set and the crust is golden brown.
Let the pecan pie bites cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Serve at room temperature or slightly warm. Optional: dust with powdered sugar for a decorative finish.

Servings and Timing

This recipe makes 24 delightful pecan pie bites. The preparation takes about 20 minutes, and baking time is 25 minutes, bringing the total time to approximately 45 minutes. Each bite contains roughly 140 calories, making them a perfectly portioned treat for satisfying your sweet tooth without overindulging.

Variations

Chocolate Pecan Pie Bites: Add ¼ cup mini chocolate chips to the filling for a chocolate-pecan combination that's absolutely divine.

Bourbon Pecan Pie Bites: Replace a tablespoon of corn syrup with bourbon and add ½ teaspoon of bourbon extract to the filling for a sophisticated adult version.

Maple Pecan Pie Bites: Substitute pure maple syrup for the corn syrup for a more natural sweetener with distinct flavor notes.

Spiced Pecan Pie Bites: Add ¼ teaspoon of cinnamon and a pinch of nutmeg to the filling for warm, spiced notes perfect for fall and winter gatherings.

Coconut Pecan Pie Bites: Mix in ¼ cup of toasted coconut flakes with the pecans for a tropical twist.

Storage/Reheating

Room Temperature: Store completely cooled pecan pie bites in an airtight container at room temperature for up to 2 days.

Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. The crust may soften slightly, but the flavor will remain delicious.

Freezer: These pecan pie bites freeze beautifully! Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe container or bag. They'll keep for up to 3 months. Label with the date to track freshness.

Reheating: For that fresh-baked taste, warm refrigerated or frozen (and thawed) bites in a 300°F oven for about 5-7 minutes. Alternatively, microwave individual bites for 10-15 seconds just to take the chill off.

FAQs

Why did my pecan pie filling bubble over?

Overfilling the mini crusts is the most common cause. Fill each crust only about ⅔ full to allow space for the filling to expand during baking. Also, ensure your oven isn't too hot, as high temperatures can cause rapid expansion and overflow.

Can I make the dough ahead of time?

Yes! The dough can be prepared up to 3 days in advance and stored in the refrigerator, tightly wrapped in plastic. Allow it to sit at room temperature for about 10-15 minutes before rolling for easier handling.

How do I know when the pecan pie bites are done?

The filling should be mostly set with just a slight jiggle in the center, and the crust should be golden brown. If you notice the crust browning too quickly while the filling is still runny, cover loosely with foil and continue baking.

Can I use a different nut instead of pecans?

Absolutely! Walnuts make an excellent substitute with a similar texture and flavor profile. You could also try chopped almonds or hazelnuts for a different twist on the classic recipe.

Why did my crust turn out tough?

Overworking the dough develops too much gluten, resulting in a tough crust. Handle the dough minimally and add just enough water to bring it together. Also, make sure your butter is cold throughout the process.

Is there a substitute for corn syrup?

You can substitute honey, maple syrup, or golden syrup for corn syrup. Each will alter the flavor slightly, but they'll all provide the necessary consistency. Honey tends to be sweeter, so you may want to reduce the brown sugar slightly.

Can I double this recipe?

Yes, this recipe doubles easily. Just make sure you have enough mini muffin tins or plan to bake in batches. The dough and filling can wait at room temperature while the first batch bakes.

My filling leaked under the crust. What happened?

Tiny tears or gaps in the crust can allow filling to seep underneath. Press the dough firmly into each muffin cup, ensuring there are no cracks. A fork can be used to prick the bottom of each crust before filling to prevent air bubbles that might create breaks.

Can these be made gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Add ¼ teaspoon xanthan gum if your blend doesn't already include it to help with binding.

How can I prevent my pecan pie bites from sticking to the pan?

Proper greasing is essential. Consider using non-stick baking spray with flour, or greasing and lightly flouring each cup. Allowing the bites to cool for 10 minutes in the pan before removing also helps prevent sticking.

Conclusion

These Pecan Pie Bites capture all the beloved flavors of the classic Southern dessert in a charming, bite-sized format. Perfect for entertaining, holiday gatherings, or simply satisfying a sweet craving without committing to a whole slice of pie, these little treats deliver big on taste and presentation. The buttery, flaky crust paired with the rich, gooey pecan filling creates an irresistible combination that will have everyone reaching for seconds. Their convenient size makes them ideal for dessert platters, gift boxes, or just keeping on hand for unexpected guests. Whether you stick with the classic recipe or explore one of the delicious variations, these Pecan Pie Bites are sure to become a staple in your baking repertoire, bringing joy with every perfectly proportioned bite.