Mini Pecan Pie Tarts

Debbie Bankston


Being in south Georgia, we love our pecans. These mini pecan pie tarts are so easy and so good. They are gone as fast as I make a batch.


★★★★★ 4 votes

36 pieces
20 Min
20 Min


Add to Grocery List

  • 1
    package pie crusts-already made, you just roll out and use
  • 1
    3 inch circle cutter, for cutting the pie crusts into smaller shapes
  • ·
    pie mixture
  • 1/3 c
    dark karo syrup
  • 1
  • 1/3 c
  • 2 tsp
    butter, melted
  • 1/4 tsp
    pure vanilla extract
  • 1/2 c
    finely ground pecans
  • 1
    24 count mini muffin tin, sprayed lightly with cooking spray

How to Make Mini Pecan Pie Tarts


  1. Prepare a lightly floured work surface and lightly dust one of the pie crusts after you roll it onto your surface, roll to make it slightly thinner. Cut 3 inch circles and fit each one into the cups of the mini muffin tin. The pie mixture will make about 36 mini tarts total. You won't use quite all of both crusts in the box.
  2. Beat the egg and sugar well. Add the karo and melted butter, beat well, mix in the vanilla, then fold in the ground nuts. Fill each little tart shell about 3/4 full. Bake in a 350 oven for about 18 minutes. The crust will be golden brown when done. Don't over bake or the pies will be tough.

Printable Recipe Card

About Mini Pecan Pie Tarts

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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