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5 from 41 votes

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
Cook Time18 minutes
Total Time23 minutes
Course: Dessert
Cuisine: American
Servings: 7
Author: Lil' Luna

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

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