Mini Croissant Crust Pecan Pies Recipe

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There’s something uniquely indulgent about a buttery, flaky pastry paired with a rich, gooey filling. And when it comes to the ultimate bite-sized treat for holiday gatherings, potlucks, or weekend baking therapy, nothing beats Mini Croissant Crust Pecan Pies. Imagine the soft, buttery texture of croissant dough acting as the perfect vehicle for a gooey, nutty pecan filling—these mini pies are not just adorable but irresistibly delicious.

In this version, we’re ditching traditional pie crust and upgrading to ready-made croissant dough, which cuts down on prep time while giving each pie a gorgeous golden puff and buttery layers. Each bite bursts with caramelized brown sugar, roasted pecans, and a silky base of eggs and vanilla, offering just the right balance of crunch and creaminess. It’s like a pecan pie and a buttery pastry had the most delicious baby.

These mini pies are also perfectly portioned. They’re easy to transport, easy to serve, and even easier to eat. No slicing, no extra utensils, and no fuss. This makes them ideal for parties, bake sales, or even as a casual treat to keep on your kitchen counter.

What makes this recipe so special is the marriage of texture and flavor. The croissant dough delivers that unmistakable buttery crunch, while the pecan filling brings warmth, richness, and a satisfying chew. And since we use mini muffin tins, they bake up quickly, making it possible to whip up an impressive dessert in under an hour.

You don’t need to be an expert baker to pull this off. If you can unroll dough and stir ingredients together, you can make these. And once you do, don’t be surprised if they disappear within minutes. It’s the kind of recipe you’ll be asked to bring again and again.

Let’s face it: pecan pie is a staple, but it can be heavy and time-consuming. These mini pies simplify the process without skimping on the flavor. Better yet, they elevate the experience with that signature croissant base.

Whether you’re making dessert for a small group or planning for a big holiday spread, this recipe scales beautifully. You can double or triple it with ease, and the results will always impress.

You can also play with the toppings. A dollop of whipped cream, a drizzle of melted chocolate, or a sprinkle of sea salt can add a personal twist. But even without any extras, they stand strong on their own.

For anyone who’s ever felt intimidated by pie-making, this is the gateway recipe. No rolling pins, no blind baking, and no complicated techniques. Just assemble, fill, and bake.

The ingredients are simple and likely already in your kitchen. Eggs, sugar, butter, pecans, and ready-made croissant dough – that’s it. It’s proof that you don’t need a long list of ingredients to make something incredible.

Kids love these too. Their size makes them fun to eat, and the flavors are approachable. It’s a great recipe for family baking sessions.

Serve them warm for maximum gooey-ness or room temp for portability. They also reheat beautifully in a toaster oven for those who love a warm dessert bite.

When stored in an airtight container, they keep well for several days. That is, if you can resist eating them all the same day.

Bottom line: If you’re looking for a show-stopping, crowd-pleasing dessert that takes minimal effort but delivers maximum flavor, these Mini Croissant Crust Pecan Pies are your new go-to.

Servings: 12 mini pies
Prep Time: 15 minutes
Cook Time: 18–20 minutes
Total Time: 35 minutes

Ingredients:

• 1 can refrigerated croissant dough
• 2/3 cup chopped pecans
• 1/3 cup packed brown sugar
• 1/4 cup corn syrup
• 1 tablespoon unsalted butter, melted
• 1 large egg
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan.
2. Unroll the croissant dough and separate into triangles. Cut each triangle in half to make 2 smaller triangles.
3. Gently press each triangle into a mini muffin cup, shaping it to cover the bottom and sides.
4. In a mixing bowl, whisk together the brown sugar, corn syrup, melted butter, egg, vanilla, and salt until smooth.
5. Stir in the chopped pecans.
6. Spoon the filling evenly into each prepared dough cup.
7. Bake for 18–20 minutes or until the filling is set and the edges are golden brown.
8. Cool in pan for 10 minutes, then gently remove and cool completely on a wire rack.

Tips:

• For extra crunch, sprinkle a few additional chopped pecans on top before baking.
• A silicone mini muffin pan makes removal even easier.
• Want a deeper caramel flavor? Use dark brown sugar.
• Store leftovers in an airtight container at room temp for up to 3 days.

Why You’ll Love This Recipe:

• No-fuss crust using croissant dough
• Ready in under 40 minutes
• Perfectly portioned for parties
• Sweet, nutty, and buttery in every bite
• Crowd-pleaser with minimal ingredients

Mini Croissant Crust Pecan Pies are the shortcut dessert that doesn’t taste like a shortcut. With flaky croissant dough and a classic pecan pie filling, they’re quick to make, easy to love, and perfect for any occasion.