Pecan pie bites are the perfect mini dessert, combining all the rich, gooey flavors of classic pecan pie with a buttery cream cheese crust in a bite-sized treat.
These sweet little gems are irresistibly delicious and surprisingly easy to make, making them a go-to recipe for holidays, parties, or even a casual indulgence. With their caramelized pecan filling and melt-in-your-mouth crust, they're sure to be the star of any dessert spread!
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Ingredients for Mini Pecan Pies With Cream Cheese Crust
Crust Ingredients
- Butter adds richness and creates a tender, flaky crust that melts in your mouth.
- Cream cheese enhances the flavor with a slight tanginess and makes the crust soft and pliable.
- All-purpose flour provides structure and stability.
- Salt balances the flavors.
Filling Ingredients
- Brown sugar gives the filling its signature caramel-like flavor and gooey texture.
- Egg acts as a binder to hold the filling together and gives it a silky consistency.
- Butter adds richness and enhances the creamy texture.
- Vanilla extract adds warmth and depth of flavor, complementing the pecans perfectly.
- Pecans are the star of the show, they provide crunch, nuttiness, and classic pecan pie flavor.
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Step-by-Step Instructions
- Preheat and Prep:
Preheat your oven to 350℉. Spray 24 mini muffin tin cups with cooking spray, making sure each cup is well-greased to prevent sticking. - Make the Crust:
Combine the butter, cream cheese, flour, and salt in a bowl. Mix with a fork or pulse in a food processor until the dough forms a ball. - Shape the Crust:
Divide the dough into 24 equal portions and roll into small balls. Press each ball into the well-greased mini muffin cups, shaping them to form a crust. (I don't have a tart tamper, but I think it would save some time here.) - Prepare the Filling:
Thoroughly mix the brown sugar, egg, melted butter, and vanilla extract in a mixing bowl. Stir in chopped pecans until fully combined. (I use my Ninja chopper to chop my pecans.) - Fill the Crusts:
Scoop or spoon the filling into the prepared crusts, filling each one about three-fourths full. (I like to use my tablespoon cookie scoop, but don't fill it completely.) - Bake:
Place the muffin tins in the center of the preheated oven and bake until the filling is set and the crust is golden brown, approximately 20 minutes. - Cool and Serve:
Let the pecan pie bites cool in the pan for a few minutes before gently removing them. Transfer to a wire rack to cool completely.
6: Bake:
Place the muffin tins in the center of the preheated oven and bake until the filling is set and the crust is golden brown, approximately 20 minutes.
7: Cool and Serve:
Let the pecan pie bites cool in the pan for a few minutes before gently removing them. Transfer to a wire rack to cool completely.
Why You'll Love These Pecan Pie Bites
- Quick and Easy: Simple to make, perfect for last-minute gatherings or gifts.
- Bite-Sized Convenience: Easy to grab, share, and enjoy.
- No Mess: No slicing or serving required-just pop and enjoy!
- Rich and Decadent Flavor: All the gooey goodness of pecan pie in a smaller package.
- Perfect for Any Occasion: Great for holiday platters, parties, or as a quick treat.
Holiday Cookies
Growing up in an Amish home, one of my favorite holiday traditions was helping my mom prepare cookie plates for all our neighbors. My sisters, mom, and I would spend a couple of days in the kitchen baking an array of holiday cookies, including these delicious pecan pie bites.
Then we spent another day delivering the cookie plates, spreading a little sweetness and holiday cheer to everyone in our neighborhood.
Some of our favorite cookies on the tray every year were Mint Surprise Cookies, Monster Cookies, Soft and Chewy Gingersnaps, Date and Nut Pinwheels, and Sand Tart Cookies. There are so many delicious holiday cookies and we made lots of different kinds. Peanut Butter Blossoms and Raisin-filled cookies were also popular ones at our house.
Every year we made a whole assortment of cookies and chocolates, and I still love doing this. What's your favorite holiday cookies? I don't even know what my favorite is because I have too many favorites!
Sure do love anything with peppermint and chocolate though, like these Mint Snowtop cookies.
More Amish Cookie Recipes
I hope you enjoy these mini pecan pie tarts as much as we do. They're rather addicting, although they are too sweet to eat a whole bunch at a time, which is probably a good thing :). Otherwise half of them would probably dissappear too quickly!
If you try these mini pecan pie bites, I'd love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Pecan Pie Bites Recipe
Ingredients
Crust:
- ½ cup butter, softened (1 stick)
- 3 ounces cream cheese, softened
- 1 cup (heaping full) all-purpose flour
- ¼ teaspoon salt
Filling:
- 1 cup brown sugar (loosely filled)
- 1 large egg
- 2 tablespoons butter, melted
- ¼ teaspoon vanilla extract
- ¾ cup pecans, chopped
Instructions
- Preheat the oven to 350℉.
- Spray 24 mini muffin cups with cooking spray. Make sure they are well greased.
Crust:
- Combine all the crust ingredients and mix with a fork, or pulse in a food processor until it forms a ball.½ cup butter, softened, 3 ounces cream cheese, softened, 1 cup (heaping full) all-purpose flour, ¼ teaspoon salt
- Evenly divide the dough into 24 balls.
- Press and shape crusts into well-greased mini muffin tins.
Filling:
- Mix the brown sugar, egg, melted butter, and vanilla thoroughly. Stir in the chopped pecans.1 cup brown sugar (loosely filled), 1 large egg, 2 tablespoons butter, melted, ¼ teaspoon vanilla extract, ¾ cup pecans, chopped
- Spoon or scoop the filling into the prepared crusts, filling each one about ¾ full.
- Bake in the center of the oven for approximately 20 minutes.
- Let the pecan pie bites cool in the pan for a few minutes before gently removing them. Transfer to a wire rack to cool completely.
- Store in an airtight container for up to 3 days at room temperature. Refrigerate or freeze for longer storage.
Notes
- Chop up the pecans very small so they'll fit into the mini tarts.
- Don't over fill the muffin cups, extra filling will make it difficult to remove the tarts. (Make sure you don't get filling up over the edge of the crust.)
- If the tarts want to stick to the edge of the pan, run a thin, sharp knife around the edge to loosen.
Cyndie
I'm not certain how to proceed here. Your recipe calls for a package of cream cheese (3 oz) but the packages I see are 8 oz... I know I can just weigh out 3 oz but did you MEAN to say that a package is 3 oz? Is it a package of single servings? Or is it a tub of whipped cream cheese? I'm looking at bricks, like the blocks of Philly...
Anna
Sorry for the confusion. The 8 oz. blocks come with ounce markings on them. I just cut off a 3-ounce portion to use.
Anna
These bites are so fun and delicious!