Ready in 35 minutes (plus chilling) · Makes 24 Bites · Technique: Baking in Mini Muffin Tin · Storage: Refrigerator for 4 days.
The holidays are here, and sometimes you want the flavor of a classic dessert without the commitment of a whole pie. These Easy Pecan Pie Bites are the perfect solution. They capture the rich, gooey, nutty flavor of traditional pecan pie in a single, bite-sized portion. Using a refrigerated crescent roll dough as the crust is the ultimate shortcut, meaning you can have a batch ready for a party or a cozy fall afternoon in under an hour.
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The most important step is to press the crescent dough seams together firmly before cutting the squares. If the dough has perforations, the filling will bubble out the sides during baking. A well-sealed base is the secret to keeping the gooey filling contained.
A Perfect, Two-Bite Holiday Treat
This recipe is built for convenience and maximum payoff. We use a flaky crescent dough base, which is much faster than traditional pastry, and fill it with a rich, stovetop-style pecan custard. The corn syrup and egg set up beautifully in the oven, creating a chewy, caramelized center that is perfectly contrasted by the flaky crust. These are a must-have for Thanksgiving or Christmas cookie platters.
Why You'll Love This Recipe
- Incredibly Fast: From mixing to baking, these are done in under 40 minutes, thanks to the crescent roll shortcut.
- Perfectly Portioned: Making them in a mini muffin tin means no slicing and easy serving.
- Ultimate Holiday Flavor: They capture the rich, buttery, gooey flavor of classic pecan pie.
- Easy to Assemble: The crust and filling are both simple mix-and-pour steps, ideal for low-stress baking.
Ingredients
Here's what you'll need for these adorable mini pies.
For the Crust
- Crescent Dough: 1 (8-oz.) tube of refrigerated crescent dough (like Pillsbury).
- Cooking Spray: For the mini muffin tin.
For the Pecan Pie Filling
- Fats & Sweeteners: Melted butter, packed light brown sugar, and light corn syrup. (The corn syrup is essential for the traditional gooey texture).
- Binders: 1 large egg.
- Flavor & Texture: Pure vanilla extract, a pinch of kosher salt, and roughly chopped pecans.
How to Make Easy Pecan Pie Bites
This process moves quickly. The goal is to get the mini pies in the oven before the crescent dough gets warm.
Step 1: Prep Dough and Pan
First, preheat your oven to 375°F (190°C). Generously grease a mini muffin tin with cooking spray.
Unroll the crescent dough onto a clean work surface. Pinch together all the diagonal seams firmly to create one solid sheet of dough. Cut the dough into 24 small squares (this is usually 4 rows of 6). Gently press each square into a muffin tin slot, allowing the corners to peek out like a little cup.
Step 2: Make the Pecan Filling
In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, vanilla extract, salt, and the large egg until well combined. The mixture should look thin and uniform.
Add the roughly chopped pecans and toss gently to coat them completely.
Step 3: Fill, Bake, and Chill
Spoon the pecan mixture into the crescent dough cups, filling them almost to the top.
Bake for 15 to 18 minutes, or until the crescent crust is golden brown and the pecan filling is set (it should not look watery).
Let the bites cool completely in the tin, then transfer them to the refrigerator to chill for at least 30 minutes (or until fully cold). Chilling helps the filling set into a clean, sliceable texture.
Common Mistakes to Avoid
- Skipping the Chill: The filling is a custard. If you serve them warm, they will be gooey and delicious, but if you want them to hold a clean shape, the 30-minute chill is required.
- Not Pinching the Dough Seams: If the perforations in the crescent dough are not firmly sealed, the hot, gooey filling will leak out the sides during baking.
- Using Cold Butter: Ensure your butter is fully melted before mixing the filling. Trying to cream cold butter with corn syrup will result in a grainy, lumpy mixture.
Tips and Tricks for Success
- Use the Chopsticks Trick: If you don't have a small rolling pin, you can use a pair of chopsticks to gently press the center of the dough squares into the muffin tin slots, forming a perfect cup shape.
- Glaze Optional: You can skip the chilling and serve these warm, immediately after baking, with a scoop of vanilla ice cream on the side. The contrast of the hot, gooey filling and cold ice cream is phenomenal.
- Avoid Overmixing the Egg: Mix the filling until just combined. Overmixing the egg can introduce too much air, making the filling puffy and less smooth.
- Coarsely Chop Pecans: The recipe calls for roughly chopped pecans. This is ideal; you want a mix of small pieces (for texture) and large halves (for visual appeal).
Variations
- Add Chocolate: Drop 2-3 mini chocolate chips into the bottom of the pecan filling before baking for a chocolate-pecan kick.
- Bourbon: Add 1 tablespoon of bourbon or dark rum to the filling mixture for a richer, more complex flavor.
- Different Nuts: Swap the pecans for walnuts or toasted almonds.
- Spiced: Add a pinch of ground nutmeg or allspice to the filling mixture.
How to Serve
These Pecan Pie Bites are the perfect elegant, easy-to-serve dessert.
- Serve chilled for the best, clean slices, arranged on a platter.
- Offer them alongside coffee for a holiday brunch or afternoon treat.
- They are a great dessert for Thanksgiving or Christmas cookie platters.
Make Ahead and Storage
- Make Ahead: You can assemble the filled and unbaked bites completely, cover the muffin tin tightly with plastic wrap, and refrigerate for up to 4 hours.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: To serve warm, reheat chilled bites in a 350°F (175°C) oven or air fryer for 5-8 minutes.
Recipe Notes
The magic of this recipe lies in the simplicity of the filling. The corn syrup, egg, and sugar mixture creates a true, rich pecan pie custard that sets up beautifully once chilled. It's a completely foolproof and delicious way to enjoy the flavor of pie without the pastry stress.
Nutrition Snapshot
Estimated Nutrition Per Bite (assuming 24 pieces): ~145 calories · 2g protein · 18g carbs · 8g fat (This is an approximation and can vary based on the specific brands of crescent dough and corn syrup used.)
Pecan Pie Bites
Equipment
- Mini muffin tin
- Medium bowl
- Small spoon
Ingredients
Group: Crust
- Cooking spray
- 1 (8-oz.) tube refrigerated crescent dough
Group: Pecan Filling
- 3 Tbsp. melted butter
- ¼ cup packed brown sugar
- ⅓ cup corn syrup
- 1 tsp. pure vanilla extract
- Pinch kosher salt
- 1 large egg
- 1 ⅓ cups roughly chopped pecans
Instructions
- Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a clean surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.
- In a medium bowl, combine melted butter, sugar, corn syrup, vanilla, salt, and egg. Add pecans and toss to coat.
- Spoon mixture into crusts and bake until set and crust is golden, 15 to 18 minutes. Let cool to room temperature, then refrigerate for 30 minutes or until chilled.
Notes
Nutrition
FAQs
Can I use puff pastry instead of crescent dough?
Yes! Cut the puff pastry sheet into 24 squares. The final texture will be crispier and more buttery, but you lose the soft, bready quality of the crescent dough. Bake time will be the same.
Why did my filling stay runny?
This usually means the center didn't fully cook or the pie wasn't chilled long enough. The egg must be cooked through to set the custard; ensure the centers are fully set before cooling.
Can I make this gluten-free?
Yes. Use gluten-free crescent roll dough (Pillsbury and other brands make it) and proceed with the recipe as written.
