Sourdough Pecan Pie Bites

These sourdough pecan pie bites are made from scratch with wholesome ingredients! My secret is a mixture of raw cane sugar and date syrup. It makes the most amazing caramel flavor that goes perfect with the pecans. We can’t get enough of these little pies!

These sourdough pecan pie bites are the reason I love pecan pie! I love that they’re not too sweet and are bite-sized. They’re perfect for taking to gatherings or just enjoying at home.

If you’re looking for more bite-sized desserts, I highly recommend also trying my sourdough pumpkin roll bites or mini sourdough pumpkin cookies!

Why You’ll Love This Recipe

1. Quick and simple recipe: The steps are so easy; it’s beginner friendly!
2. Better ingredients: No processed sugars here, just date syrup and raw cane sugar.
3. Cute bite-sized pies: They’re perfect for parties or enjoying as a treat at home!

Ingredients

Sourdough Pie Crust

• sourdough starter: you can use fed or discard, either works
• water: I use filtered water
• avocado oil: you can swap this for olive oil
• fine sea salt: using different salt can vary the results
• all-purpose flour: I use organic unbleached but regular works

Pecan Pie Filling

• pecans: you can use any kind
• egg: a large egg works best
• melted butter: I use salted but unsalted works too
• date syrup: you can swap for molasses, sorghum, honey, or pure maple syrup
• raw cane sugar: you can also use regular sugar or coconut sugar
• pure vanilla extract: I don’t recommend imitation
• fine sea salt: using different salt can vary the results

Tools You May Need

• Mixing Bowl
• Rolling Pin
• Cupcake pan

How to Make Sourdough Pecan Pie Bites

Step 1: Make the Sourdough Pie Crust  

In a mixing bowl, combine sourdough starter, water, olive oil, flour, and salt. Mix with a spoon then use your hands to bring dough into a ball. Add a little extra water if needed.

Set aside for now while you make the filling or place in the fridge up to 48 hours to cold ferment until you’re ready to continue. 

Step 2: Make the Pecan Pie Filling 

Roughly chop pecans into smaller chunks, set aside.

Add egg, (cooled down) melted butter, date syrup, cane sugar, vanilla and salt to a mixing bowl. Whisk until combined.

Stir in chopped pecans until evenly combined.

Step 3: Assemble the Pie Bites

Preheat oven to 350 degrees Fahrenheit and grease a muffin pan.

Roll pie dough out into a large rectangle, 1/8” thick then cut it into 8 small squares.

Roll each square out to make it even bigger. Add squares to muffin pan so they create cups.

Add 2 spoonfuls of pecan mixture to each pie dough cup so it’s almost full but not completely so it has room to bubble while baking. Use up all the pecan mixture, ensuring the nuts and syrup are evenly distributed among each one.

Bake at 350 degrees Fahrenheit for 15 minutes. 

Remove from oven and let pies sit in pan for 10 minutes before removing. Enjoy! 

Molly’s Tips

1. Read the recipe before getting started so you know what to expect.
2. Wait to make any adjustments until you’ve made it once.
3. For quicker assembly, make the pie dough a couple days ahead and store it in the fridge until you’re ready.
4. Enjoy them right out of the oven! They’re the best when warm.

How to Store

Store pecan pie bites in an airtight container, preferably glass for the best preservation of taste. They’ll last about 4-5 days at room temperature.

Recipe FAQs

More Sourdough Desserts

• Baked Sourdough Peach Hand Pies 
• Sourdough Pumpkin Roll Bites
• Sourdough Pumpkin Brownies
• Sourdough Nutter Butters
• Light and Fluffy Sourdough Peanut Butter Cookies

Did you make this recipe? If so, I’d be so grateful if you left a review below!