Mini Pecan Pie Tarts

Perfect anytime of the year

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When I was young and even into my college years I never cared for Pecan Pie. I’m not sure why really.  Then came along my older adult years and I wanted to give it another try.  So I decided to start out small by making mini pecan ‘pie’ tarts.  Let me tell you I love them.  They’re crunchy with the toasted pecans and they have just the right amount of sweetness.  The brown sugar gives it a nice rustic rich flavor.  They are perfect for a bite size sweet for a get together or party.  I made this for a small dinner party and they were a hit.  I know I will be making these mini Pecan Pie Tarts beyond Thanksgiving.  They are perfect anytime of the year.  






  • Servings: 5-6
  • Difficulty: Intermediate
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Pecan Pie Tarts


  • 1 single Pie Crust 
  •       1 ½ cups of Flour
  •       6 Tbsp of cold Butter, unsalted
  •       ¼ cup Shortening
  •       ¼ tsp Salt 
  •       ½ tsp Sugar
  •       6-8 Tbsp cold Water


  • 1 ½ Tbsp butter, melted
  • 1/3 cup Brown Sugar, I prefer dark but light works great as well
  • ¼ cup plus 1 Tbsp Light Corn Syrup
  • 1 Egg beaten
  • ½ tsp vanilla
  • Dash of Nutmeg
  • Dash of Cinnamon
  • 2/3 cups Pecans, chopped


  • Preheat oven to 350 degrees
  • Pie Crust:
  • Mix all dry ingredients together.  Cut in the butter and shorten into the flour mixture until it resembles rough sand.  Slowly add in the water until the flour comes together and when pinched it holds together.  Refrigerate for about 30 minutes to 1 hour.
  • Roll out Pie dough into a circle, to about ¼ inch.  Using a 3” cookie cutter cut out pie crusts to fit a mini pie pan.  You should be able to get about 24 pie crust cutouts
  • Filling:
  • In a sauté pan, lightly toast pecans.   This is optional but I prefer the rustic taste of the nuts and this helps take away the ‘raw’ taste.  
  • In a bowl, mix together all of the ingredients, except the pecans, until completely combined.  Fold in the Pecans
  • Using a teaspoon, scoop the Pecan Pie filling and fill each mini pie tart to about ½ – ¾ full.  Be sure not to fill to the top as the filling may overflow and stick to the pan.  It’ll be harder to loosen each mini pie tart out of the pan.   
  • Cook mini pie tarts for about 15 minutes till set.  ‘
  • Cool tarts completely before removing them from the pan.  If any filling has overflowed, loosen around the edges as soon as possible with a knife to prevent them sticking to the pan. 
  • My Notes: 
  • Grease the mini muffin pan.  
  • Be sure to have the pie crust reach the top of the mini muffin pan.  The filling will rise slightly and it’s best it doesn’t stick to the pan
  • Make sure the crust isn’t thin in some parts or have any tears because the filling will seep out and cause the tart to stick to the pan.  It’ll be harder to remove from the pan.
  • If desired add a dash of sea salt to each tart when just out of the oven