These little mini pecan pies are bite-sized bliss, perfect for gatherings. Infused with decadent caramel in each little bite, they are a wonderful indulgence.

These little bites of pie are quick and easy to make, and just as amazing as the full sized pie! They take just 20 minutes to make and they’re perfect to serve for parties.

A plate with a white napkin and a plate full of mini pecan pies.

I have to be honest, I feel I’ve been doing a disservice to you by sharing full size dessert recipes for the past five years. After all, how are you supposed to choose whether you want a piece of cheesecake or a piece of pie at Thanksgiving?

I’ve adapted my favorite caramel pecan pie so that you won’t have to make those difficult choices. Just little bites of heaven, so you can truly indulge!

Mini Pecan Pies

These mini pies are perfect to serve to guests that are visiting for the holidays. They are wonderful to serve as finger food with some glasses of mulled wine or hot chocolate.

A plate of Mini Pecan Pie tarts.
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Why You’ll Love this Recipe

  • They’re so cute and they look like you’ve spent hours in the kitchen – I won’t tell anyone!
  • I opted to use phyllo pastry for these mini pies instead of the traditional pie crust. You’ll love the added crispiness it lends to each bite. It makes these pies perfectly light and way too easy to eat! 
  • The added caramel in these pecan pies, really makes these little bites special. They are creamy and indulgent and every bite is like a little piece of heaven!
A group of Mini Pecan Pie bites on a white surface.

They are such a crowd pleaser – ditch the full sized pie this year and try these mini pies instead!

A white table with a variety of Mini Pecan Pie bites and caramel pecan pie.

Shopping List

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  • Phyllo shells
  • Caramels
  • Butter
  • Milk
  • Brown sugar
  • Egg
  • Vanilla Extract
  • Salt
  • Pecans
A plate with Mini Pecan Pie bites on it.

Variations

  • Chocolate Caramel Pecan Pie – Add 1/2 a cup semi-sweet chocolate chips to the filling when you add the pecans.
  • Salted Caramel Pecan Pie – Use freshly cracked sea salt (which gives you larger granules) and increase the salt to 1/2 teaspoon.
  • Cinnamon Pecan Pie – Add 1/2 teaspoon cinnamon when you add the milk and caramels.
  • Pecan Walnut Pie – Replace part of the chopped pecans with chopped walnuts.
A group of Mini Pecan Pie tarts on a white surface.
A white plate with mini pecan pie bites on it.
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Tips

  • Fill the phyllo cups close to the top! The filling doesn’t rise.
  • You can make these mini pies ahead of time and then gently reheat them before serving.
  • Want a little sweet to salty ratio? Top with a crack of sea salt, and add a few more chopped pecans over the top for garnish.
A baking sheet with Mini Pecan Pie and caramel pecan pie bites on it.

Serving Suggestions

These mini pecan pies are wonderful when served warm, though they’re great at room temperature too. Add a little dollop of one of our whipped creams!

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Mini Pecan Pie bites on a white plate.

How to Store

  • Room Temperature – These mini pies can be at room temperature safely for up to two hours while serving.
  • Refrigerator – Mini pecan pies will keep in the refrigerator, stored in an airtight container, for 3-4 days.
  • Freezer – Mini pecan pie bites will freeze quite well, for up to three months. Store tightly wrapped in a freezer-safe container. To prevent freezer burn and odors, double up your layers of plastic wrap. Thaw your frozen mini pies in the fridge overnight to enjoy.
A tray of caramel pecan pie bites on a table.

How to Reheat

Remove these mini pies from the fridge approximately 30 minutes before serving.

Place them on a baking sheet and create a loose tent of aluminum foil, and re-warm in 325 degree oven for 10-15 minutes.

A baking sheet with a tray of Mini Pecan Pie on it.

Prevent your screen from going dark

  • Preheat the oven to 350℉.

  • In a saucepan over low heat, melt butter.

    2 tablespoons butter

  • Add milk and caramels. Cook, stirring frequently until smooth.

    15 caramels, ⅛ cup milk

  • In a large bowl/mixer, combine brown sugar, eggs, vanilla and salt.

    ¼ cup brown sugar, 1 egg, ½ teaspoon vanilla, ⅛ teaspoon salt

  • Add the caramel mixture and combine.

  • Stir in pecans.

    2 ounces pecan halves

  • Add mixture with a teaspoon into phyllo cups (on a cookie sheet).

    30 phyllo shells

  • Bake 11 minutes, serve warm 

  • Fill the phyllo cups close to the top! The filling doesn’t rise.
  • You can make these mini pies ahead of time and then just reheat them before serving.
  • Bake the cups on a cookie sheet and in a pre-heated oven.

Serving: 1g | Calories: 60kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Cholesterol: 7mg | Sodium: 39mg | Potassium: 24mg | Sugar: 5g | Vitamin A: 35IU | Calcium: 12mg | Iron: 0.1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

How to Make

  1. Preheat oven as directed.
  2. In a saucepan over low heat, melt butter.
  3. Add milk and caramels. Cook, stirring frequently until smooth. A pan with caramel pecan pie bites on a table. A pot of caramel sauce with a spoon and other ingredients, perfect for pecan pie bites or mini pecan pies.
  4. In a large bowl/mixer, combine brown sugar, eggs, vanilla and salt. A bowl of cookie dough with a Mini Pecan Pie in it. A glass bowl with Mini Pecan Pie bites and a whisk.
  5. Add the caramel mixture and combine. Caramel sauce being poured over a Mini Pecan Pie.
  6. Stir in pecans. A glass bowl with a spoon in it, holding Mini Pecan Pie bites.
  7. Add mixture into phyllo cups placed on a cookie sheet. A spoon is drizzling caramel sauce on a tray of Mini Pecan Pie desserts.
  8. Bake and serve warm.  A baking sheet with a tray of mini pecan pie bites on it.

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