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30Total Time
20Prep Time
10Bake Time
12Mini Pies

Mini Pecan Pies

1 Reviews

About the bake

The Pecan Pie is a classic warming pudding and these mini versions are certainly no exception. Buttery pastry filled with caramelised pecan nuts and a hint of maple syrup - does it get any better? Well, maybe if you serve with a scoop of creamy maple ice cream...

30Total Time
20Prep Time
10Bake Time
12Mini Pies


  1. Step 1:

    Pre-heat the oven to 180°c (160°c fan/gas mark 4) and place the mini pastry tartlet cases onto a baking tray.

  2. Step 2:

    To make the filling: heat the maple syrup, butter, sugar, vanilla and a pinch of salt in a saucepan. Bring to the boil and cook for 1 minute, pour into a bowl to help it cool quickly, stir in the chopped pecans and allow to cool for at least 10 minutes.

  3. Step 3:

    Mix the cooled syrup with the eggs. Pour into the pastry cases, placing a pecan half on top of each tartlet. place in the oven and cook for 10-12 minutes, or until the filling is just set in the middle (it will continue to cook as it cools down). Serve slightly warm or leave to cool before serving.

  4. Step 4:

    Serve with a scoop of maple ice cream.


  • For the Pastry

    • 12 Mini pastry cases
  • For the Filling

    • 50g Maple syrup
    • 20g Butter
    • 50g Billington's light muscovado sugar
    • 1/2 tsp Nielsen-Massey Vanilla Extract
    • 50g Pecans (chopped small)
    • 12 Pecan halves (for topping)
    • 1 Large free range egg(s)


  • Baking sheet
  • Saucepan

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