Mini pecan pies are a delightful bite-sized dessert—easy to make, full of pecan flavor, and perfect for serving a crowd. These little tarts are filled with a gooey pecan mixture, optionally dotted with chocolate chips, and finished with a sprinkle of coarse salt and a dollop of bourbon whipped cream.
This year I had the fun surprise of being invited to two Derby parties. I’ve always wanted to attend one—there’s something so festive about mint juleps, fancy hats, and cheering on the races. Since I’ll be at a friend’s bridal shower instead, I’m sharing this easy mini pecan pie recipe for anyone heading to or hosting a party. They’re portable, crowd-pleasing, and far less fussy than a full-size pie.
To save time I used store-bought pie crusts, but feel free to make your own if you prefer. Cutting the dough circles is the longest part of the prep, and a 1-cup measuring cup works perfectly as a cutter. Press each round into a greased 12-count muffin pan, forming little shells. The dough won’t reach the top of the pan—that’s normal; just don’t overfill them.
If you love chocolate, add a few semi-sweet chocolate chips to each crust before spooning in the pecan filling—melting bits that create little chocolate surprises under the filling. Finish each mini pie with a pinch of coarse salt to balance the sweetness.
The bourbon whipped cream is optional, but it adds a grown-up, boozy finish that pairs beautifully with pecans. Whip heavy cream with powdered sugar and a splash of bourbon until stiff peaks form. It’s an impressive touch that’s actually very simple to prepare.
Mini pecan pies are ideal for parties because they’re handheld—no plates or forks required. You can easily hold a mint julep in one hand and a mini pie in the other, making them a festive and convenient dessert choice.
How Long Do You Bake A Mini Pie?
Because mini pies are much smaller than a full-size pie, they need less oven time. Bake these mini pecan pies for about 20–24 minutes at 350°F (175°C). They’re done when the crust is lightly golden and the filling is set. Allow them to cool before serving so the filling firms up.
Derby Day Pecan Pies
Ingredients
- Pecan Pie:
- 2 homemade pie crusts (or store-bought)
- 1/2 cup semi-sweet chocolate chips (optional)
- 2 Tablespoons unsalted butter, melted
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup (96g) chopped pecans
- Coarse salt for sprinkling
- Bourbon Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon bourbon
Instructions
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Preheat oven to 350°F (175°C).
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If using pre-made crusts, let them warm slightly at room temperature. On a floured surface, cut six rounds from each crust (twelve total) using a 1-cup measuring cup or similar cutter.
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Grease a 12-count muffin pan. Press each dough round into a muffin well, flattening the bottom and pressing up the sides. The dough may not reach the top edge—this is fine.
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Make the filling: melt the butter and let it cool a few minutes. In a medium bowl, whisk together dark brown sugar, egg, vanilla, and spices (a pinch of nutmeg and cinnamon if desired). Whisk in the melted butter, then stir in the chopped pecans.
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Optional: sprinkle about 8 chocolate chips into the bottom of each crust. Spoon roughly 1 tablespoon of the pecan filling into each tart on top of the chips. Sprinkle each with coarse salt.
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Bake for 20–24 minutes, watching carefully so the crusts don’t overbrown. The pies are ready when the crusts are lightly golden and the filling is set.
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To make the bourbon whipped cream: in a chilled bowl combine heavy cream, powdered sugar, and bourbon. Beat on high until stiff peaks form, about 3–4 minutes.
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Cool the pies completely before serving. Top each with a dollop of bourbon whipped cream. Store optionally at room temperature or refrigerated for up to three days, or freeze for up to three weeks.