Baking up a batch of mini pies is the perfect way to add a touch of homemade charm to any gathering! Whether you’re hosting a party, celebrating a holiday, or just craving something sweet, these bite-sized treats are sure to delight. From fruity fillings to rich, decadent flavors, we’ve gathered 18 irresistible recipes that are easy to make and impossible to resist. Let’s get baking!
Classic Apple Mini Pies
Eager for a taste of autumn that fits right in your palm? These classic apple mini pies deliver all the cozy, spiced goodness of the full-sized version without the commitment—perfect for when you want just a bite (or three) of pure fall magic. They’re flaky, fruity, and downright irresistible.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 2 large Granny Smith apples, peeled, cored, and finely diced
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon freshly grated nutmeg
– 1 tablespoon freshly squeezed lemon juice
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon turbinado sugar
Instructions
1. In a large mixing bowl, combine the all-purpose flour and cold, cubed unsalted butter.
2. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together into a cohesive ball.
4. Divide the dough into 12 equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
5. In a separate bowl, toss the finely diced Granny Smith apples with granulated sugar, ground cinnamon, freshly grated nutmeg, and freshly squeezed lemon juice until evenly coated.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out each dough disk into a 4-inch circle about 1/8-inch thick.
8. Spoon approximately 2 tablespoons of the apple mixture into the center of each dough circle.
9. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal.
10. Crimp the edges with a fork to ensure a tight seal and prevent leakage during baking.
11. Brush the tops of each mini pie with the lightly beaten pasture-raised egg.
12. Sprinkle turbinado sugar evenly over the brushed surfaces for a sparkling, crunchy finish.
13. Use a sharp knife to make two small slits in the top of each pie to allow steam to escape.
14. Arrange the mini pies on the prepared baking sheet, spacing them about 1 inch apart.
15. Bake at 375°F for 18–20 minutes, or until the crust is golden brown and the filling is bubbling.
16. Transfer the baked pies to a wire rack and allow them to cool for at least 10 minutes before serving.
Perfectly portable and bursting with flavor, these mini pies feature a buttery, flaky crust that shatters with each bite, encasing a warm, spiced apple filling that’s both tangy and sweet. Serve them warm with a dollop of vanilla bean ice cream for a contrast of temperatures, or pack them for a picnic—they’re as versatile as they are delicious.
Savory Chicken and Mushroom Mini Pies
Just when you thought comfort food couldn’t get any more adorable, these savory chicken and mushroom mini pies arrive to steal both your heart and your appetite. They’re basically fancy pot pies that decided to go to a cocktail party—and honestly, they’re the life of it.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup unsalted butter, chilled and cubed
– ¼ cup ice water
– 1 lb boneless, skinless chicken thighs, diced into ½-inch pieces
– 2 tbsp clarified butter
– 8 oz cremini mushrooms, finely chopped
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– ½ cup heavy cream
– 1 tbsp fresh thyme leaves
– 1 large pasture-raised egg, lightly beaten
– ½ tsp fine sea salt
– ¼ tsp freshly ground black pepper
Instructions
1. In a food processor, pulse the all-purpose flour and chilled, cubed unsalted butter until the mixture resembles coarse crumbs.
2. Gradually add the ice water while pulsing until the dough just comes together, being careful not to overmix.
3. Turn the dough onto a floured surface, shape it into a disk, wrap in plastic, and refrigerate for 30 minutes to allow the gluten to relax and prevent shrinkage.
4. In a large skillet over medium-high heat, heat the clarified butter until shimmering.
5. Add the diced boneless, skinless chicken thighs and cook for 5–7 minutes, until golden brown and cooked through.
6. Transfer the chicken to a plate and set aside.
7. In the same skillet, add the finely chopped cremini mushrooms and cook for 4–5 minutes, until they release their moisture and begin to brown.
8. Add the finely diced yellow onion and minced garlic, cooking for another 3–4 minutes until softened and fragrant.
9. Return the cooked chicken to the skillet, then stir in the heavy cream, fresh thyme leaves, fine sea salt, and freshly ground black pepper.
10. Simmer the mixture for 2–3 minutes until slightly thickened, then remove from heat and let cool to room temperature to avoid a soggy crust.
11. Preheat your oven to 375°F and lightly grease a mini muffin tin.
12. Roll out the chilled dough on a floured surface to ⅛-inch thickness.
13. Use a 3-inch round cutter to cut out circles, re-rolling the scraps as needed.
14. Press each dough circle into the prepared mini muffin tin, ensuring it fits snugly against the bottom and sides.
15. Spoon the cooled chicken and mushroom filling into each dough-lined cup, filling them just to the top.
16. Brush the edges of the dough with the lightly beaten pasture-raised egg to act as a sealant for the tops.
17. Cut out smaller dough circles or shapes for the tops, place them over the filling, and press the edges to seal.
18. Brush the tops with the remaining beaten egg for a golden, glossy finish.
19. Bake in the preheated oven for 18–20 minutes, until the pastry is golden brown and flaky.
20. Let the mini pies cool in the tin for 5 minutes before transferring to a wire rack to avoid breaking; this allows the filling to set slightly.
Remarkably flaky and bursting with savory goodness, these mini pies offer a perfect contrast of tender chicken and earthy mushrooms enveloped in a buttery crust. Serve them warm as elegant appetizers with a dollop of crème fraîche or alongside a crisp salad for a whimsical twist on dinner—they’re guaranteed to disappear faster than you can say “more please!”
Lemon Meringue Mini Tartlets
Tantalizingly tangy and impossibly adorable, these lemon meringue mini tartlets are the perfect bite-sized escape from reality—because sometimes life gives you lemons, and you should absolutely make tiny, cloud-topped desserts with them. They’re the sunny, zesty heroes your dessert table has been waiting for, guaranteed to vanish faster than your motivation to do dishes.
Ingredients
– 1 cup all-purpose flour, sifted
– ½ cup unsalted butter, chilled and cubed
– 2 tbsp granulated sugar
– ¼ tsp fine sea salt
– 3 tbsp ice water
– 4 large pasture-raised eggs, separated
– ¾ cup granulated sugar
– ⅓ cup fresh lemon juice
– 1 tbsp lemon zest, finely grated
– ¼ cup unsalted butter, cubed and softened
– ¼ tsp cream of tartar
– ½ cup superfine sugar
Instructions
1. In a food processor, pulse the sifted all-purpose flour, chilled cubed unsalted butter, granulated sugar, and fine sea salt until the mixture resembles coarse crumbs.
2. Gradually add the ice water, pulsing just until the dough comes together into a ball.
3. Tip: Handle the dough minimally to prevent overworking and ensure a flaky crust.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes at 40°F to firm up.
5. Preheat your oven to 350°F and lightly grease a mini tartlet pan.
6. On a floured surface, roll out the chilled dough to a ¼-inch thickness.
7. Cut out circles slightly larger than your tartlet molds and press them into the pans, trimming any excess.
8. Prick the bottoms with a fork and blind bake for 12-15 minutes, until lightly golden.
9. In a heatproof bowl, whisk together the egg yolks, granulated sugar, fresh lemon juice, and finely grated lemon zest.
10. Place the bowl over a saucepan of simmering water and cook, stirring constantly, for 8-10 minutes until thickened to a custard consistency.
11. Remove from heat and whisk in the cubed softened unsalted butter until smooth.
12. Tip: Strain the lemon curd through a fine-mesh sieve for an ultra-silky texture.
13. Spoon the lemon curd into the baked tartlet shells, filling each about ⅔ full.
14. In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
15. Gradually add the superfine sugar, beating on high speed for 3-4 minutes until stiff, glossy peaks form.
16. Pipe or spoon the meringue onto the filled tartlets, creating decorative peaks.
17. Use a kitchen torch to toast the meringue until golden brown, about 1-2 minutes per tartlet.
18. Tip: For even browning, hold the torch 2 inches away and move it in a circular motion.
19. Allow the tartlets to cool for 10 minutes before serving.
A symphony of textures awaits—the crisp, buttery shell gives way to a velvety, tangy lemon curd, all crowned with a lightly toasted meringue that’s as fluffy as a daydream. Serve these mini marvels at your next brunch or package them up as edible sunshine for friends; either way, they’re guaranteed to steal the spotlight and maybe even a heart or two.
Rich Chocolate Ganache Mini Pies
Mmm, get ready to have your taste buds do a happy dance—these rich chocolate ganache mini pies are the decadent, bite-sized indulgence your dessert dreams are made of, combining a buttery crust with a velvety, intense chocolate filling that’s pure magic in every mouthful.
Ingredients
– 1 1/4 cups all-purpose flour, sifted
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup granulated sugar
– 1 large pasture-raised egg, lightly beaten
– 8 oz high-quality dark chocolate (70% cacao), finely chopped
– 3/4 cup heavy cream
– 2 tbsp unsalted butter, at room temperature
– 1/4 tsp fine sea salt
Instructions
1. In a food processor, pulse the sifted all-purpose flour, chilled and cubed unsalted butter, and granulated sugar until the mixture resembles coarse crumbs.
2. Add the lightly beaten pasture-raised egg and pulse just until the dough begins to clump together; avoid overmixing to ensure a tender crust.
3. Press the dough evenly into 12 mini pie molds, ensuring it covers the bottom and sides completely.
4. Preheat your oven to 350°F and blind bake the crusts for 12–15 minutes, or until lightly golden; use pie weights or dried beans to prevent puffing.
5. While the crusts cool, heat the heavy cream in a saucepan over medium heat until it just begins to simmer, then immediately remove from heat.
6. Pour the hot cream over the finely chopped high-quality dark chocolate in a heatproof bowl, letting it sit for 2 minutes to melt smoothly.
7. Whisk the chocolate and cream mixture until fully combined and glossy, then stir in the room-temperature unsalted butter and fine sea salt until incorporated.
8. Pour the ganache into the cooled crusts, filling each to just below the rim.
9. Refrigerate the mini pies for at least 2 hours, or until the ganache is set firm to the touch.
10. For a professional finish, garnish with a sprinkle of sea salt or chocolate shavings before serving.
Now, behold your masterpiece: the ganache boasts a silky, melt-in-your-mouth texture with deep, robust chocolate notes that pair perfectly with the crisp, buttery crust. Serve these gems chilled for a refreshing treat or at room temperature to let the flavors bloom, and watch them disappear faster than you can say “more please!”
Pumpkin Spice Mini Hand Pies
Unbelievably addictive and perfectly portioned, these pumpkin spice mini hand pies are the autumnal treat you never knew you needed—until now. They combine flaky, buttery pastry with a warmly spiced filling that’ll have you questioning why you ever settled for basic pumpkin pie. Get ready to fall in love, one bite-sized delight at a time!
Ingredients
– 2 cups all-purpose flour, sifted
– 1/2 cup clarified butter, chilled
– 1/4 cup granulated sugar
– 1/4 teaspoon fine sea salt
– 6 tablespoons ice water
– 1 cup pumpkin purée
– 1/4 cup dark brown sugar, packed
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon freshly grated nutmeg
– 1/8 teaspoon ground cloves
– 1 pasture-raised egg, lightly beaten
– 1 tablespoon turbinado sugar
Instructions
1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt.
2. Add the chilled clarified butter to the flour mixture, and use a pastry cutter to incorporate until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
4. Tip: Avoid overworking the dough to ensure a tender, flaky crust.
5. Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes at 40°F.
6. In a separate bowl, whisk together the pumpkin purée, dark brown sugar, ground cinnamon, ground ginger, freshly grated nutmeg, and ground cloves until smooth.
7. Tip: For a richer flavor, toast the spices in a dry skillet over medium heat for 1 minute before adding.
8. Preheat your oven to 375°F and line a baking sheet with parchment paper.
9. On a lightly floured surface, roll out the chilled dough to a 1/8-inch thickness.
10. Use a 3-inch round cutter to cut out circles from the dough, re-rolling scraps as needed.
11. Place 1 teaspoon of the pumpkin filling in the center of each dough circle.
12. Brush the edges of the circles with the lightly beaten pasture-raised egg.
13. Fold each circle in half over the filling, and press the edges firmly with a fork to seal.
14. Transfer the hand pies to the prepared baking sheet, spacing them 1 inch apart.
15. Brush the tops of the hand pies with the remaining beaten egg and sprinkle with turbinado sugar.
16. Tip: Chilling the assembled hand pies for 10 minutes before baking helps maintain their shape.
17. Bake in the preheated oven for 18–20 minutes, or until the crust is golden brown and flaky.
18. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Mouthwateringly good, these hand pies boast a crisp, buttery exterior that gives way to a velvety, spiced pumpkin center. Serve them warm with a dollop of whipped cream or alongside a scoop of vanilla bean ice cream for an irresistible autumn indulgence that’s sure to impress at any gathering.
Blueberry Cream Cheese Mini Pies
Savor the moment when summer’s sweetest berries meet creamy indulgence in these irresistible handheld treats. These blueberry cream cheese mini pies are the perfect excuse to indulge your sweet tooth while pretending to be sophisticated—because everything tastes better in miniature form, right?
Ingredients
– 2 cups all-purpose flour
– ½ cup unsalted butter, chilled and cubed
– ¼ cup granulated sugar
– ¼ teaspoon fine sea salt
– 4 tablespoons ice water
– 8 ounces full-fat cream cheese, softened
– ¼ cup confectioners’ sugar
– 1 teaspoon pure vanilla extract
– 2 cups fresh blueberries
– 2 tablespoons cornstarch
– 1 tablespoon freshly squeezed lemon juice
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon turbinado sugar
Instructions
1. Combine 2 cups all-purpose flour, ½ cup chilled cubed unsalted butter, ¼ cup granulated sugar, and ¼ teaspoon fine sea salt in a food processor.
2. Pulse the mixture until it resembles coarse crumbs, about 10 pulses.
3. Add 4 tablespoons ice water through the feed tube while pulsing until the dough just comes together.
4. Turn the dough onto a floured surface and gently knead into a disk.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes at 40°F.
6. While dough chills, beat 8 ounces softened full-fat cream cheese with ¼ cup confectioners’ sugar and 1 teaspoon pure vanilla extract until smooth.
7. In a separate bowl, toss 2 cups fresh blueberries with 2 tablespoons cornstarch and 1 tablespoon freshly squeezed lemon juice.
8. Preheat your oven to 375°F and line a muffin tin with 12 parchment liners.
9. Roll the chilled dough to ⅛-inch thickness on a floured surface.
10. Cut 12 circles using a 3-inch round cutter, re-rolling scraps as needed.
11. Press each dough circle into the prepared muffin tin, ensuring even coverage.
12. Divide the cream cheese mixture evenly among the 12 crusts, about 1 tablespoon each.
13. Top each with the blueberry mixture, distributing evenly.
14. Brush the edges of each mini pie with 1 lightly beaten pasture-raised egg.
15. Sprinkle 1 tablespoon turbinado sugar evenly over all pies.
16. Bake at 375°F for 22-25 minutes until the crust is golden brown and blueberries are bubbling.
17. Cool in the pan for 10 minutes before transferring to a wire rack.
Outrageously delicious doesn’t begin to cover it—the flaky, buttery crust shatters perfectly against the tangy cream cheese layer, while the blueberries burst with jammy intensity. Serve these warm with a dollop of crème fraîche for contrast, or enjoy them chilled straight from the fridge when midnight cravings strike!
Mini Key Lime Pies
Fabulously tangy and perfectly portioned, these mini key lime pies are the zesty little heroes your dessert table deserves—no fork fights required! They pack all the bright, citrusy punch of the classic Florida favorite into adorable single-serving vessels that’ll have everyone grinning from ear to ear. Trust us, these mini marvels are about to become your new go-to for potlucks, parties, or just because it’s Tuesday.
Ingredients
– 1 ½ cups graham cracker crumbs
– 6 tablespoons unsalted butter, clarified and cooled
– ¼ cup granulated sugar
– 4 large pasture-raised eggs, separated and at room temperature
– 1 (14-ounce) can sweetened condensed milk
– ½ cup freshly squeezed key lime juice
– 2 teaspoons key lime zest
– ¼ teaspoon cream of tartar
– ⅓ cup superfine sugar
Instructions
1. Preheat your oven to 350°F and lightly grease a 12-cup mini muffin tin.
2. In a medium bowl, combine the graham cracker crumbs, clarified butter, and granulated sugar until the mixture resembles wet sand.
3. Firmly press 1 tablespoon of the crumb mixture into the bottom and up the sides of each muffin cup, using a small flat-bottomed tool to compact it evenly.
4. Bake the crusts for 8 minutes at 350°F until lightly golden and fragrant, then transfer to a wire rack to cool completely.
5. In a large bowl, whisk the egg yolks until pale and thickened, about 3 minutes.
6. Gradually whisk in the sweetened condensed milk until fully incorporated and smooth.
7. Stir in the key lime juice and zest until the filling is homogenous and slightly thickened.
8. In a separate clean bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until soft peaks form.
9. Gradually add the superfine sugar while beating on high speed until stiff, glossy peaks form, about 2–3 minutes.
10. Gently fold one-third of the meringue into the key lime mixture to lighten it, then fold in the remaining meringue until no white streaks remain.
11. Divide the filling among the cooled crusts, smoothing the tops with a small offset spatula.
12. Chill the pies in the refrigerator for at least 4 hours, or until set firm.
13. Carefully remove the pies from the tin by running a thin knife around the edges and lifting them out.
Creamy, dreamy, and bursting with sunny citrus flavor, these mini key lime pies offer a delightful contrast between the crisp, buttery crust and the velvety, tangy filling. For a show-stopping finish, garnish with a dollop of freshly whipped cream and a whisper of extra zest—perfect for serving on a breezy patio or as a sweet ending to any gathering.
Pecan Pie Mini Tarts
Fabulously bite-sized and bursting with nutty goodness, these pecan pie mini tarts are the perfect solution when you need a dessert that’s both elegant and utterly irresistible. They’re like your favorite Thanksgiving pie decided to get dolled up for a party!
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup unsalted butter, chilled and cubed
– ¼ cup granulated sugar
– 1 large pasture-raised egg, lightly beaten
– ¼ teaspoon fine sea salt
– 1 cup pecan halves
– ¾ cup dark corn syrup
– ⅓ cup packed dark brown sugar
– 2 tablespoons clarified butter, melted
– 1 teaspoon pure vanilla extract
– ¼ teaspoon ground cinnamon
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin.
2. In a food processor, pulse the all-purpose flour, granulated sugar, and fine sea salt until combined.
3. Add the chilled, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
4. Drizzle in the lightly beaten pasture-raised egg and pulse just until the dough comes together.
5. Divide the dough into 24 equal portions and press each into the prepared mini muffin cups to form shells.
6. In a medium bowl, whisk together the dark corn syrup, packed dark brown sugar, melted clarified butter, pure vanilla extract, and ground cinnamon until smooth.
7. Fold in the pecan halves until evenly coated with the syrup mixture.
8. Spoon the filling into the dough shells, ensuring each is filled to just below the rim.
9. Bake for 18–20 minutes, or until the crust is golden brown and the filling is set but still slightly jiggly in the center.
10. Allow the tarts to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Lusciously gooey with a satisfying crunch from the pecans, these mini tarts offer a perfect balance of sweet and savory notes. Serve them warm with a dollop of bourbon-infused whipped cream for an extra indulgent twist, or pack them in a decorative box for a thoughtful homemade gift that’s sure to impress.
Raspberry Almond Mini Pies
Just when you thought raspberries couldn’t get any more fabulous, they teamed up with almonds to create these handheld masterpieces that’ll make your taste buds do a happy dance. These mini pies are the perfect excuse to eat dessert first—we won’t tell!
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup unsalted European-style butter, chilled and cubed
– 1/4 cup granulated sugar
– 1/4 teaspoon fine sea salt
– 4 tablespoons ice water
– 2 cups fresh raspberries
– 1/2 cup almond flour
– 1/4 cup light brown sugar, packed
– 1 pasture-raised egg, lightly beaten
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon almond extract
Instructions
1. Combine sifted all-purpose flour, cubed unsalted European-style butter, granulated sugar, and fine sea salt in a food processor.
2. Pulse the mixture until it resembles coarse crumbs, about 10 pulses.
3. Add ice water one tablespoon at a time, pulsing after each addition until the dough just comes together.
4. Turn the dough onto a floured surface and gently knead into a disk.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes at 40°F.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
7. Roll the chilled dough to 1/8-inch thickness on a floured surface.
8. Cut out 12 circles using a 3-inch round cutter, re-rolling scraps as needed.
9. Press each circle into a standard mini muffin tin, ensuring even coverage.
10. In a medium bowl, gently toss fresh raspberries with almond flour and packed light brown sugar.
11. Fill each pastry shell with the raspberry-almond mixture, dividing evenly.
12. Brush the edges of the pastry with lightly beaten pasture-raised egg.
13. Cut remaining dough into lattice strips or decorative tops if desired.
14. Bake for 18-20 minutes at 375°F until the crust is golden brown and filling is bubbly.
15. Cool in the pan for 5 minutes before transferring to a wire rack.
16. Drizzle with a glaze made from powdered sugar and milk if desired.
Crispy, buttery crust gives way to a jammy raspberry center with that signature almond crunch in every bite. Serve these warm with a dollop of crème fraîche or freeze extras for spontaneous dessert emergencies—because adulthood should always include pocket-sized pies.
Maple Bourbon Sweet Potato Mini Pies
Venture beyond basic pies with these mini marvels that combine sweet potatoes’ earthy charm with bourbon’s smoky sophistication and maple’s caramel kiss—perfect for when you want dessert to whisper “autumn” rather than shout it. These handheld delights prove that good things do come in small packages, especially when spiked with just enough spirit to make your taste buds do a happy dance. Get ready to impress at your next gathering or simply treat yourself to a cozy night in with these irresistible bites.
Ingredients
– 2 cups roasted sweet potato purée, cooled to room temperature
– 1/2 cup pure maple syrup, grade A amber
– 1/4 cup bourbon whiskey
– 1/4 cup heavy cream
– 2 pasture-raised eggs, lightly beaten
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp freshly grated nutmeg
– 1/4 tsp fine sea salt
– 1 package (14.1 oz) refrigerated pie crusts, thawed
– 1 tbsp clarified butter, for brushing
– Coarse sugar, for sprinkling
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 12-cup mini muffin tin with clarified butter.
2. In a large mixing bowl, whisk together the sweet potato purée, maple syrup, bourbon, heavy cream, beaten eggs, vanilla extract, cinnamon, nutmeg, and sea salt until smooth and fully incorporated.
3. Unroll the pie crusts on a lightly floured surface and use a 3-inch round cutter to stamp out 12 circles, re-rolling scraps as needed.
4. Gently press each dough circle into the prepared muffin tin, ensuring the crust reaches the top edge without stretching.
5. Evenly divide the filling among the crusts, filling each to just below the rim.
6. Brush the exposed crust edges with clarified butter and sprinkle generously with coarse sugar for a sparkling finish.
7. Bake for 18–22 minutes, or until the filling is set and the crusts are golden brown.
8. Allow the pies to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
9. Serve at room temperature or slightly warmed.
Melt-in-your-mouth tender with a velvety smooth filling that balances sweet maple and warm spices against the bourbon’s subtle oak notes, these mini pies are a textural dream. For a show-stopping presentation, drizzle with extra maple syrup and garnish with candied pecans, or simply enjoy them straight from the rack—they’re that irresistible.
Caramel Banana Cream Mini Pies
Eager for a dessert that’s equal parts elegant and easy? These caramel banana cream mini pies deliver a buttery, flaky crust cradling silky custard and caramel-kissed bananas—a handheld treat that’s downright addictive.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 3 tablespoons ice water
- 2 ripe bananas, sliced into ¼-inch rounds
- ½ cup heavy cream
- 2 pasture-raised eggs, lightly beaten
- ¼ cup caramel sauce
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup mini pie tin.
- In a food processor, pulse the sifted all-purpose flour, chilled cubed unsalted butter, and granulated sugar until the mixture resembles coarse crumbs.
- Gradually add the ice water, pulsing just until the dough comes together into a ball.
- Tip: Avoid overmixing to ensure a tender, flaky crust.
- Divide the dough into 12 equal portions and press each into the prepared mini pie tin, forming a thin, even layer up the sides.
- Par-bake the crusts for 10 minutes at 375°F (190°C) until lightly golden.
- Arrange the sliced bananas in a single layer over the par-baked crusts.
- In a medium bowl, whisk together the heavy cream, lightly beaten pasture-raised eggs, caramel sauce, pure vanilla extract, and fine sea salt until smooth.
- Tip: Strain the custard mixture through a fine-mesh sieve to eliminate any lumps for a silky filling.
- Pour the custard evenly over the bananas in each crust, filling to just below the rim.
- Bake for 18–20 minutes at 375°F (190°C) until the filling is set and the edges are golden brown.
- Tip: Allow the pies to cool completely on a wire rack to prevent a soggy bottom—patience rewards with perfect texture.
- Refrigerate for at least 1 hour before serving to firm up the custard.
Remarkably creamy and rich, these mini pies boast a contrast of crisp pastry against the lush, vanilla-infused custard and soft bananas. For a playful twist, drizzle extra caramel sauce and top with a sprinkle of flaky sea salt just before serving—each bite is a blissful harmony of sweet and savory notes.
Caramelized Onion and Gruyere Mini Tarts
Zesty, savory, and utterly irresistible—these mini tarts are the culinary equivalent of a cozy sweater on a crisp autumn day, blending sweet caramelized onions with nutty Gruyère in a buttery, flaky crust that’s sure to vanish faster than your willpower at a bakery sale.
Ingredients
– 1 1/4 cups all-purpose flour, sifted
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup ice water
– 2 large yellow onions, thinly sliced
– 2 tablespoons clarified butter
– 1 teaspoon granulated sugar
– 1/2 cup Gruyère cheese, freshly grated
– 1/4 cup heavy cream
– 1 large pasture-raised egg, lightly beaten
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly ground black pepper
Instructions
1. In a food processor, pulse the sifted all-purpose flour and chilled, cubed unsalted butter until the mixture resembles coarse crumbs.
2. Gradually add the ice water, pulsing just until the dough comes together into a ball, being careful not to overmix to ensure a tender crust.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and prevent shrinkage during baking.
4. While the dough chills, heat the clarified butter in a large skillet over medium-low heat until shimmering.
5. Add the thinly sliced yellow onions and cook, stirring occasionally, for 20-25 minutes until deeply golden and soft.
6. Sprinkle the granulated sugar over the onions and continue cooking for another 5 minutes to enhance caramelization, stirring frequently to avoid burning.
7. Remove the skillet from heat and let the caramelized onions cool to room temperature.
8. Preheat the oven to 375°F (190°C) and lightly grease a mini tart pan.
9. On a floured surface, roll out the chilled dough to a 1/8-inch thickness.
10. Cut the dough into rounds slightly larger than the tart molds and press them into the pan, trimming any excess.
11. In a bowl, combine the cooled caramelized onions, freshly grated Gruyère cheese, heavy cream, lightly beaten pasture-raised egg, fine sea salt, and freshly ground black pepper, mixing until uniform.
12. Spoon the filling evenly into the tart shells, filling each to just below the rim.
13. Bake in the preheated oven for 18-20 minutes, or until the crust is golden brown and the filling is set with a slight jiggle in the center.
14. Allow the tarts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely, as this helps the filling set further for a clean slice.
Remarkably flaky and rich, these tarts boast a melt-in-your-mouth texture with a savory-sweet depth from the slow-caramelized onions, perfectly complemented by the creamy, nutty Gruyère—serve them warm as an elegant appetizer or pair with a crisp salad for a light meal that feels indulgent yet effortless.
Mini Shepherd’s Pies
Vividly delicious and perfectly portioned, these Mini Shepherd’s Pies transform the classic comfort food into bite-sized wonders that’ll have your taste buds doing a happy dance. Who says you can’t have your pie and eat it too—especially when they’re this adorable?
Ingredients
– 1 lb ground lamb, 85% lean
– 1 cup yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup carrots, peeled and small-diced
– 1 cup frozen peas
– 2 tbsp tomato paste
– 1 cup beef stock, low-sodium
– 1 tbsp Worcestershire sauce
– 1 tsp fresh rosemary, finely chopped
– 1 tsp fresh thyme leaves
– 2 cups mashed potatoes, prepared and cooled
– 1/2 cup sharp cheddar cheese, freshly grated
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp unsalted butter, melted
– 1/4 tsp freshly ground black pepper
– 1/2 tsp kosher salt
Instructions
1. Preheat your oven to 375°F and lightly grease a 12-cup muffin tin with non-stick spray.
2. Heat a large skillet over medium-high heat and add the ground lamb, breaking it apart with a wooden spoon.
3. Cook the lamb for 6-8 minutes until browned and no pink remains, then drain excess fat.
4. Add the finely diced yellow onion and minced garlic to the skillet, sautéing for 3-4 minutes until fragrant and softened.
5. Stir in the small-diced carrots and cook for another 4 minutes until they begin to soften.
6. Incorporate the tomato paste, cooking for 1 minute to deepen its flavor.
7. Pour in the low-sodium beef stock and Worcestershire sauce, scraping any browned bits from the bottom of the skillet.
8. Add the frozen peas, fresh rosemary, fresh thyme leaves, kosher salt, and freshly ground black pepper, stirring to combine.
9. Simmer the mixture for 8-10 minutes until the liquid has reduced and thickened slightly.
10. Divide the lamb filling evenly among the 12 muffin cups, pressing down gently with the back of a spoon.
11. Top each cup with a dollop of prepared mashed potatoes, spreading smoothly to cover the filling completely.
12. Brush the tops of the mashed potatoes with the lightly beaten pasture-raised egg for a golden finish.
13. Sprinkle the freshly grated sharp cheddar cheese evenly over each mini pie.
14. Drizzle the melted unsalted butter over the cheese-topped potatoes.
15. Bake in the preheated oven for 20-25 minutes until the edges are bubbly and the tops are golden brown.
16. Allow the mini pies to cool in the tin for 5 minutes before carefully removing with a small offset spatula.
Not only do these little gems boast a savory, herb-infused filling beneath a creamy potato blanket, but their crispy cheese crust adds a delightful textural contrast. Serve them warm as a crowd-pleasing appetizer or alongside a fresh green salad for a cozy meal that’s big on flavor and fun.
Spinach and Feta Mini Quiches
Never underestimate the power of these tiny flavor bombs—they’re the perfect excuse to eat quiche for breakfast, lunch, and let’s be real, midnight snack attacks! Spinach and feta mini quiches pack a punch of savory goodness in every bite, making them ideal for brunch spreads, potlucks, or just impressing your cat (hey, they’re judgy).
Ingredients
– 1 package (14.1 oz) refrigerated pie crusts, thawed
– 6 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1 cup whole milk
– 1½ cups fresh spinach, finely chopped
– 1 cup crumbled feta cheese
– ½ cup grated Parmesan cheese
– 2 tbsp extra-virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ tsp grated nutmeg
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin with olive oil or non-stick spray.
2. Roll out the thawed pie crusts on a floured surface to ⅛-inch thickness, then use a 3-inch round cutter to create 24 circles, re-rolling scraps as needed.
3. Gently press each dough circle into the muffin tin cups, ensuring the crust reaches just to the top edge without overhang.
4. In a medium skillet over medium heat, warm 2 tbsp extra-virgin olive oil until shimmering, about 1 minute.
5. Add the finely diced yellow onion and sauté until translucent and soft, approximately 4-5 minutes, stirring occasionally.
6. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
7. Add the finely chopped fresh spinach and cook just until wilted, about 2 minutes, then remove from heat and let cool slightly.
8. In a large bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, whole milk, kosher salt, black pepper, and grated nutmeg until fully combined and slightly frothy.
9. Fold in the cooled spinach mixture, crumbled feta cheese, and grated Parmesan cheese until evenly distributed.
10. Evenly divide the filling among the prepared crusts, filling each to just below the rim to prevent overflow during baking.
11. Bake in the preheated oven for 18-20 minutes, or until the centers are set and the crusts are golden brown.
12. Allow the mini quiches to cool in the tin for 5 minutes before transferring to a wire rack to cool completely, which helps them firm up for easy handling.
13. Serve warm or at room temperature. So flaky and rich, these mini quiches boast a creamy interior with pops of salty feta and earthy spinach—perfect for pairing with a crisp salad or simply devouring straight from the tray!
Mini Cherry Lattice Pies
Unbelievably adorable and dangerously delicious, these mini cherry lattice pies are the perfect bite-sized treat that’ll have you feeling like a pastry pro without the fuss of a full-sized pie. Get ready to impress your friends (and yourself) with these flaky, fruity masterpieces!
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup unsalted European-style butter, chilled and cubed
– 1/4 cup ice-cold filtered water
– 1/2 tsp fine sea salt
– 2 cups pitted dark sweet cherries
– 1/4 cup granulated cane sugar
– 1 tbsp fresh lemon juice
– 1 tsp pure vanilla extract
– 1 pasture-raised egg, lightly beaten
– 1 tbsp turbinado sugar
Instructions
1. Combine sifted all-purpose flour and fine sea salt in a large mixing bowl.
2. Add chilled, cubed unsalted European-style butter to the flour mixture.
3. Use a pastry cutter to incorporate butter until mixture resembles coarse crumbs with pea-sized butter pieces remaining.
4. Drizzle ice-cold filtered water over mixture one tablespoon at a time, mixing with a fork until dough just comes together.
5. Divide dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for exactly 45 minutes at 40°F.
6. While dough chills, combine pitted dark sweet cherries, granulated cane sugar, fresh lemon juice, and pure vanilla extract in a medium saucepan.
7. Cook cherry mixture over medium heat for 8-10 minutes until cherries release their juices and mixture thickens slightly.
8. Remove cherry filling from heat and let cool completely to room temperature, about 25 minutes.
9. Preheat oven to 375°F and line a baking sheet with parchment paper.
10. Roll out one disc of chilled dough to 1/8-inch thickness on a lightly floured surface.
11. Cut out twelve 3-inch circles using a round cutter and press into a mini muffin tin.
12. Spoon 1 tablespoon of cooled cherry filling into each pastry shell.
13. Roll out second disc of dough and cut into 1/4-inch wide strips for lattice tops.
14. Weave lattice patterns over each pie, trimming excess dough and pressing edges to seal.
15. Brush lattice tops lightly with beaten pasture-raised egg using a pastry brush.
16. Sprinkle turbinado sugar evenly over all pies.
17. Bake at 375°F for 18-22 minutes until crust is golden brown and filling is bubbly.
18. Let pies cool in pan for 5 minutes before transferring to a wire rack.
Gloriously golden and impossibly flaky, these mini marvels deliver a perfect balance of buttery pastry and tart-sweet cherry goodness. Serve them warm with a dollop of vanilla bean ice cream for that classic à la mode experience, or pack them in lunchboxes for a surprise treat that’ll make any day better!
Conclusion
Convenient and charming, these mini pie recipes offer perfect treats for any gathering. We hope you enjoy baking them as much as we enjoyed curating this list! Share your favorites in the comments below and pin this article on Pinterest to save for your next occasion.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
