Mini pecan pies are a delightful bite-sized dessert—easy to make, filled with toasted pecans, and finished with a dollop of whipped cream. They’re ideal for parties and large gatherings.
This year I was lucky enough to be invited to two Derby parties—my first invitations ever! I’ve always wanted to go to a Derby Party: the mint juleps, the dresses, and the excitement of betting on horses all look like a lot of fun. Since I won’t be attending myself this time (I’ll be at a dear friend’s bridal shower instead), I wanted to share a festive, crowd-friendly pecan pie recipe for anyone hosting or attending a party.
These mini pecan pies come together quickly—especially if you use pre-made pie crusts. If you prefer to make crust from scratch, go for it; the pies are still simple and fun to prepare. I cut rounds from the dough using a 1-cup measuring cup, then pressed each round into a greased 12-count muffin pan. The dough may not reach the tops of the tins, and that’s fine—just avoid overfilling.
I added a few semi-sweet chocolate chips to each crust before spooning in the pecan filling—the chocolate melts into little treasures beneath the gooey filling. It’s optional but highly recommended for chocolate lovers.
For the finishing touch I made a bourbon whipped cream—heavy cream whipped with powdered sugar and a splash of bourbon. It elevates the mini pies and feels special for a celebration, while still being quick and simple to make.
Because these pies are mini, they’re perfect for parties: no plates or forks required—just pick them up with your fingers. You can hold a mint julep in one hand and a mini pecan pie in the other!
How Long Do You Bake A Mini Pie?
Mini pecan pies bake faster than a full-size pie because of their smaller size. Bake them for about 20–24 minutes, then allow them to cool. When the crust is lightly browned and the filling is set, they’re ready to enjoy.
Derby Day Pecan Pies
Ingredients
- Pecan Pie:
- 2 homemade or store-bought pie crusts
- 1/2 cup semi-sweet chocolate chips (optional)
- 2 Tablespoons unsalted butter, melted
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans (about 96g)
- Coarse salt for sprinkling
- Bourbon Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon bourbon
Instructions
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Preheat the oven to 350°F (175°C).
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If using refrigerated crusts, let them warm slightly on a floured surface. Cut six rounds from each crust (12 total) using a measuring cup or biscuit cutter.
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Grease a 12-count muffin pan and press each dough round into a cavity, forming a shallow shell.
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Make the filling: melt the butter and let it cool briefly. In a bowl, whisk together brown sugar, egg, vanilla, nutmeg, and cinnamon. Add the melted butter and mix, then stir in the chopped pecans.
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Optional: sprinkle about 8 chocolate chips into each crust. Spoon about 1 tablespoon of the pecan filling into each shell and finish with a pinch of coarse salt.
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Bake for 20–24 minutes. Watch closely near the end—when the crust is lightly golden and the filling is set, remove from the oven.
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For the bourbon whipped cream: combine heavy cream, powdered sugar, and bourbon. Beat on high with a mixer until stiff peaks form, about 4 minutes.
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Let the pies cool completely, then top each with a spoonful of bourbon whipped cream. Store at room temperature or refrigerated for up to three days, or freeze for up to three weeks.
