You won't need to make a pastry dough for these easy mini pecan pies. Fresh, store-bought croissants are used to line muffin cups and hold the sweet pecan pie filling. The croissants bake up into a crisp, flaky, buttery crust with a baklava-like texture. Perfect for your Thanksgiving dessert table! Serve topped with a scoop of vanilla ice cream or just pick them up and eat them like muffins.


Read the full recipe after the video.

Recipe Summary test

25 mins
35 mins
15 mins
1 hr 15 mins
12 mini pies

While I've never posted a video featuring the technique, I've always been fascinated with the idea of using croissants as a base to other recipes. I've seen them made into crispy cookies, hand-held cheesecakes, and fabulous-looking bread puddings, but as far as I know, this might be the first time they've been used for mini pecan pies. I didn't Google it, but until I hear otherwise, I'm taking credit.

This was supposed to be pitched as a great way to make little pecan pies without having to make a pastry crust, and that's still the main selling point, but texturally and taste-wise, these turned out to be a truly unique and amazing dessert. Although, paired with a nice big cup of coffee, I think we're fine calling this a breakfast also.

There are no secret tips and tricks here, other than to use high-quality, real butter, professionally made croissants. Also, try to find some nice big ones. Mine were a little on the skimpy side, and while they still worked beautifully, I would have loved another quarter-inch of crust around the outside (around the outside, around the outside). So, with that in mind, I'll finish by saying, I really do hope you give these a try soon. Enjoy!


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Pie Filling:
Croissant Crust:


Instructions Checklist
  • Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.

  • Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.

  • Cut each croissant in half, then turn the halves and slice open like you're making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.

  • Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan.

  • Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.

  • Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.

Chef's Note:

In the video I only made 6 pies but this recipe will yield 12.

Nutrition Facts

547 calories; fat 34.1g; cholesterol 99.7mg; sodium 615.5mg; carbohydrates 58.3g; protein 7.4g. Full Nutrition


Rating: 5 stars
Do this!!!! Read More
Rating: 5 stars
This recipe was incredibly easy and turned out great. It reminded me of a mix between a kouign amann and a pecan pie. I did as he suggested and whisked the eggs directly into the hot sugar mixture (which I even let cool for 3 minutes first). I noticed some very small pieces of scrambled egg appearing, but I decided to follow through. In the final product the bits of egg were not noticeable at all. I halved the recipe (like in the video) and ended up with quite a bit of leftover filling, which I may bake on top of some brownies. I’m a big fan of chocolate pecan pie so I did half of mine with chocolate chips and they were a really yummy addition. Topped with a bot of lightly sweetened bourbon whipped cream and we were impressed. We will be whipping up a batch for thanksgiving I think. Read More
Rating: 5 stars
Super easy recipe that was a total hit with family and friends. I used dark corn syrup instead of light, but I don't know how much of a difference that would have made to the final product. Used croissants from my grocery store's bakery section. Nothing fancy, but it didn't matter in the end because it turned out fantastic anyway. Ended up with a bit more filling than cups, but that could just be due to the size of my cupcake pan. 10/10: Will be making again. Read More
Rating: 5 stars
With my first batch I tried the Chef John dump the eggs and stir method, but i got scrambled eggs. I guess I don't have his touch, that or the eggs smelled my fear, either way with my second batch I tempered my eggs and it worked beautifully. A very tasty recipe with a much higher nutty crunch factor than one large pecan pie. If you're a fan of the crunch this is the recipe for you. Read More
Rating: 5 stars
This recipe is great! My son likes pecan pie, so I made these for his birthday in mid November. He said "these pecan things are so friggin good, everyone loved them" and asked me to make them again for Thanksgiving. My other son said that he was never a fan of pecan pie, but if this is what pecan pie is, then he's been missing out all these years. They were a hit and I'm making them right now for Thanksgiving dinner later today. Super easy and as always, Chef John's instructions are the best and simple to follow. Make these and ENJOY. You know what voice I wrote that in. Read More