These Mini Pecan Pie Tarts are the perfect bite-sized treat for holiday gatherings or anytime you crave a sweet, nutty dessert. With delicious sugar cookie crusts and gooey pecan filling, they're as easy to make as they are to love.
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Why This Recipe Works
- Simple Ingredients - You only need a handful of pantry staples to whip these up.
- Perfectly Portable - The mini size makes them easy to serve at parties or potlucks.
- Rich Flavor - The combination of brown sugar, pecans, and butter creates that classic pecan pie taste in a smaller package.
- Foolproof Method - No rolling out crusts or complicated steps, just easy-to-follow directions.
Recently, I turned a pumpkin pie with graham cracker crust into these tasty pumpkin pie cookies, and so I knew I had to try with these! I took my favorite old-fashioned pecan pie recipe and, similarly to my pecan pie brownies, adjusted it to make these tarts!
What This Recipe Needs
Premade Sugar Cookie Dough - These create a crisp, tender cookie crust without the hassle of homemade dough.
Pecans - The star of the show, adding crunch and that signature nutty sweetness.
Brown Sugar - Gives the filling depth and caramel-like richness.
Butter - Adds flavor and richness, helping bind the filling together.
Egg - Helps the filling set so it's gooey but not runny.
Vanilla Extract - Rounds out the flavor and adds a cozy warmth.
Substitutions
- Mini Tart Shells or Pie Crust or Instead of Sugar Cookie Dough - Use pre-made tart shells or pie crust for a more traditional flavor.
- Maple Syrup for Brown Sugar - For a lighter, maple-sweet flavor.
- Walnuts Instead of Pecans - A slightly more bitter nut, but it works well in the same recipe.
- Coconut Sugar for Brown Sugar - A natural sweetener that still offers a caramel-like flavor.
How to Make Mini Pecan Pie Tarts?
- Step 1: Preheat oven to 350F°. Place chopped pecans on the prepared baking sheet and toast in the preheated oven for 5 minutes. They should be fragrant but not burned.
- Step 2: Whisk together corn syrup, brown sugar, egg, vanilla, and salt until smooth. Then stir in the toasted chopped pecans.
- Step 3: Grease your muffin tins, then gently press a pre-portioned sugar cookie dough into each muffin hole. Making sure to press the dough up the sides a bit, too.
- Step 4: Partially bake the cookies, then remove from the oven and carefully reshape using the end of a wooden spoon. If you use pieces of pie crust dough, you don't need to bake them partially; just press in the dough, add filling, and bake.
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- Step 5: Add pecan filling to each partially cooked cookie crust, making sure to get pecans in each scoop, then finish baking.
- Step 6: Allow tarts to cool completely, then refrigerate for at least 20 minutes before popping them out of the muffin tin.
Expert Tips
- Use Baker's Joy to grease your muffin tin- it has vegetable oil and flour in the spray. Otherwise, I recommend using PAM and then dusting with flour.
- Chop the pecans finely so the filling spreads evenly in each mini cookie shell.
- Use a small cookie scoop or spoon for neat, even filling distribution.
- Don't overfill-leave a little space so the filling doesn't bubble over.
- Allow tarts to chill before popping them out of the muffin tin- this allows them to set up and come out easily.
- Top these with homemade stabilized whipped cream for an extra tasty treat!
Variations
- Chocolate Pecan Tarts - Add chocolate chips to the filling for a decadent twist.
- Bourbon Pecan Tarts - Stir a splash of bourbon into the filling for extra depth.
- Cranberry Pecan Tarts - Add dried cranberries for a sweet-tart balance.
- Spiced Pecan Tarts - Mix in cinnamon, nutmeg, or pumpkin spice for fall flavor.
Frequently Asked Questions
Yes! You can bake them a day in advance and store them in an airtight container until serving.
Sugar Cookies will be a little sweet and a chewier, whereas pie crust will be crisper and less sweet.
Once these have set up, place them in an air-tight container and store them in the refrigerator. Eat within 2-3 days for optimal flavor and crispness of the cookie crust.
Absolutely-freeze them in a single layer, then transfer to a freezer bag. Thaw at room temp before serving.
Toasting is optional, but it enhances the nutty flavor and makes the tarts extra delicious.
They're perfect! Their bite-sized nature makes them an easy grab-and-go dessert for gatherings.
More Related Recipes
If you like this recipe, make sure to check out all my Thanksgiving recipes, like pumpkin pie with sweetened condensed milk, pumpkin bread with cream cheese, pecan pie cake, and these delicious Fall cookies!
If you like this recipe make sure to give it a 5-star review and leave a comment down below!
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Mini Pecan Pie Tarts
Ingredients
- 8 oz Premade Sugar Cookie Dough I used the Pillsbury brand, or Pie Crust
- ¼ cup corn syrup
- ⅓ cup brown sugar
- 1 large egg
- 1 tbs butter
- 1 teaspoon vanilla extract
- Pinch salt
- 1 ½ cups pecans coarsely chopped
- Whipped Cream for garnish
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Coarsely chop your pecans and place them on the prepared baking sheet. Toast the pecans in the preheated oven for 5 minutes. They should be fragrant but not burned. Once toasted, set aside. Increase oven temperature to 375°F.1 ½ cups pecans
- Grease muffin tin with shortening/Pam Spray and flour, or Baker's Joy (which has flour in it).
- In a medium-sized bowl, whisk together corn syrup, brown sugar, egg, vanilla, and salt until smooth. Then stir in the chopped pecans.¼ cup corn syrup, ⅓ cup brown sugar, 1 large egg, 1 tbs butter, 1 teaspoon vanilla extract, Pinch salt
- Press a precut sugar cookie dough into each muffin hole and gently press up the sides of the tin. If using pie crust, place in each hole, press the pie crust into each hole, fill with pecan filling, then bake for 20 minutes (skip steps 4 and 5).8 oz Premade Sugar Cookie Dough
- Bake the cookie crust for 10 minutes, then remove from the oven and reshape each cookie. Carefully (muffin tin will be hot), using the end of a wooden spoon, reshape the cookie into a "pie crust" shape.
- Restir the filling to redistribute the chopped pecans, then spoon about 1 tablespoon of filling into each partially baked cookie. Return to oven and continue baking for another 10 minutes, or until pecan filling is set.
- Allow the tarts to cool to room temperature, then chill for 15-20 minutes in the refrigerator before removing them from the muffin tin. This ensures the cookie crust and filling is set up completely.
- When ready to serve, add a little whipped cream to the top and enjoy!Whipped Cream
Notes
- Storing: Once these have set up, place them in an air-tight container in the refrigerator.
- How long will they last? These tarts made with sugar cookie dough will last 2-3 days if stored properly. The longer they sit, the chewier and softer/mushier the tarts become. Tarts made with pie crust will hold up a day or two longer.
- Make Ahead: Yes, but only the day before serving.
Lisa says
These are so easy to make and tasty too!