Tiny Pecan Pies

Kathy Sterling Recipe

By Kathy Sterling Kster2033

Prep Time:
Cook Time:

We come from a region were pecans are plentiful. My grandmother used to make these for most family dinners and now my sister does the honors.

We love them and they go fast when put out on the desert table during the holidays.

You will love the buttery crust and rich filling. Enjoy!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Pecan pie is good in any form... and this size makes it SO easy to just grab and go!


3 oz
cream cheese, room temperature
1/2 c
butter, softened
1 c
flour, sifted
3/4 c
brown sugar, firmly packed
1/8 tsp
1 Tbsp
2/3 c
pecans, in pieces
1 tsp
vanilla extract

About this Recipe

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Vegetarian
Collection: Butter is Better!

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Linda Dusky LindaJD
Dec 20, 2014
I'd better add that my oven has these mini pies baked within 20 minutes. If I bake them for 25 minutes, they would dry out. My oven is accurate, but I realize many ovens bake hot or cold. Check them after 20 minutes. If they need more time, then add more.
Linda Dusky LindaJD
Dec 20, 2014
I have made these for several years and they are always a hit.
I use four mini muffin pans. To save time, I roll out the dough as I would for a larger pie. I employ my biscuit cutter, (I believe it is about 3" in diameter,) and quickly cut a bunch of circles and lay them into the pans. It goes much faster than rolling out little balls and shaping them.
I sprinkle some nuts on the bottom and use a teaspoon to ladle out the filling. It is important not to go over 2/3rds full or you will end up with filling bubbling over and you won't have enough for all the pans.
Last, I top with the remaining nuts and bake. Btw, this year I ran out of pecans and substituted the remaining pies with walnuts. Delish! This really is a wonderful recipe! Thanks so much for sharing it with us!
Carol Harpel Kitzer
Nov 11, 2014
Marla ~~ Do you cool them completely before removing them?? I always have, and I haven't had a problem removing them! The pam and flour seems like alot of bother. I've been making these in 2 - 12 cup tins for 50 years and a few weeks ago I picked up a non-stick 24 cup tin and I'm excited to be making them again!
Carol Harpel Kitzer
Nov 11, 2014
Bonnie ~~ You're welcome!
marla puhek marlamay10
Nov 11, 2014
Ernie when I make mine I take a small scoop and roll into a ball then squish it down and up the sides of my mini tins. I also use Pam with flour in my tins otherwise I have a hard time taking them out of the tins. I use to break a lot of them but that just ment more for me to eat