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Mini Pecan Pies (combi steam oven recipe)

Mini pecan pies are easy to make plus they keep and travel well. They’re the perfect ‘bring a plate’ dessert for Thanksgiving (or any party!), just watch them disappear off the table!
Prep Time40 mins
Cook Time15 mins
Chilling Time30 mins
Total Time1 hr 25 mins
Course: Afternoon Tea, Dessert
Cuisine: American
Keyword: mini pecan pie, pecan pie
Servings: 24
Calories: 143kcal


For the pastry

  • 4 oz cream cheese cold and cubed
  • 4 oz unsalted butter cold and cubed (if you’re in the US and just want to go with a single stick of butter, that’ll work ok)
  • 1 2/3 cups all purpose flour plain flour
  • ¼ tsp salt

For the filling


Make the pastry

  • Put the cream cheese, butter, flour and salt into a food processor and process just until it forms a mass. Turn out onto a lightly floured surface and knead a couple of times just to bring the dough together.
  • Split in half and form each half into a log about 1½-2” (4-5cm) in diameter. Wrap in cling film and refrigerate for at least 30 minutes.
  • While the pastry is chilling, make the filling. Put the eggs, sugar, spices, salt and bourbon into a jug and whisk with a fork to combine well. Set aside.
  • When you’re ready to bake, preheat oven to 350°F/180°C, combination steam setting. If you have variable steam settings, use 40%. If not, don’t worry! Just set to combi steam at the correct temperature and the oven will work out the humidity for you. Lightly grease two 12-hole patty pan trays or muffin trays.
  • Slice each pastry log into 12 thin discs and use these to line the greased trays. If you’re using muffin trays the pastry just needs to come ½-¾” (1½ -2cm) up the sides of each hole, not all the way up. You want the pastry to make full contact with the bottoms of the trays so it browns properly, so don’t be afraid to manipulate and push it in really well. This is a fairly forgiving pastry and easy to work with, so if there are any small holes or tears, just squash it back together to make a smooth surface. If you’re in a hot climate and the pastry becomes too soft to work with easily, just put the whole tray in the fridge for 5-10 minutes then try again.
  • Divide the chopped pecans evenly between the pastry lined holes. Give the filling a quick stir to make sure it’s mixed properly, then carefully pour it over the pecans so it comes almost to the top of each piece of pastry. It’s worth taking your time with this step – if you overfill the pastry so the filling leaks over the edges it can be hard to remove the cooked pies from the trays later.
  • Bake the pies until the pastry is golden and the filling puffed (it’ll sink down again once you remove the pies from the oven, which is fine), 12-15 minutes. Cool the pies to warm in the trays, then turn out and serve warm or at room temperature.
  • The cooked pies will keep for a couple of days in an airtight container at room temperature. They also freeze well for several weeks, just defrost at room temperature for a couple of hours. If you want to refresh the pies and serve them warm, they can be reheated using combi steam at 320°F/160°C for 4-5 minutes.


  1. This recipe is easily doubled, and in fact I always make double the amount of pastry to use up a full brick of cream cheese. If I don’t need that many pies I just form the extra pastry into logs, wrap well and freeze for up to a couple of months. Having that pastry already on hand makes the next batch of pies incredibly fast to put together.


Calories: 143kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 72mg | Potassium: 49mg | Fiber: 1g | Sugar: 7g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg