Mini Pecan Pies
Mini pecan pies are everyone's favorite pecan pie baked in mini form! They are sweet, bite-sized, crunchy, and delicious.
Prep Time5 minutes mins
Cook Time18 minutes mins
Total Time23 minutes mins
Course: Dessert
Cuisine: American
Servings: 7
Author: Lil' Luna
- ¾ cup pecans chopped and toasted
- 3 tablespoons brown sugar
- 3 tablespoons corn syrup dark
- 1 egg
- 2 teaspoons butter, melted or vegetable oil
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1 package mini-phyllo shells (has 14 shells)
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Mix together pecans, brown sugar, corn syrup, and egg in a small bowl. Add melted butter, vanilla, and salt. Mix together until fully combined.
Lay out mini shells onto prepared baking sheet and add a few teaspoons of pecan filling into each shell.
Bake for 18-20 minutes, or until set.
- STORE. Keep baked tarts in an airtight container for 4 days, or in the fridge for up to a week.
- FREEZE. Keep mini pecan tarts for 2-3 months in a freezer bag or freezer-safe container.
- When you're ready to serve them, take them out of the freezer, and thaw overnight in the refrigerator. Once thawed, bring to room temperature on the counter before serving.
Calories: 166kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 209mg | Potassium: 59mg | Fiber: 1g | Sugar: 13g | Vitamin A: 70IU | Calcium: 15mg | Iron: 1mg