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Mini Pecan Pies

Published: Updated:

1 Reviews

Total Time
Prep Time
Bake Time
12 Mini Pies
12 Mini Pies

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...

8 ingredients4 steps


    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

      • 12Mini pastry cases 
    • For the Filling

      • 50gMaple syrup 
      • 20gButter 
      • 50gBillington's light muscovado sugar 
      • 1/2 tspNielsen-Massey Vanilla Extract 
      • 50gPecans (chopped small) 
      • 12Pecan halves (for topping) 
      • 1Large free range egg(s) 


    • Baking sheet
    • Saucepan

    1 Baker Ratings

    These maple pecan pies are a real treat - a quick & simple dessert that tastes delicious. I've made it a few times now with different maple syrups and it's definitely worth using the Billington's Very Dark Maple as it gives a delicious caramelised flavour, which really works with the pecan nuts.

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