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Mini Pecan Pies

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Delicious bite-size pecan tarts filled with a caramel-style filling, perfect for easy entertaining at any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 1 cup pecans, chopped Toast for extra flavor.
  • 1 cup brown sugar, packed Can use dark brown for a richer flavor.
  • 1/2 cup light corn syrup Substitutes: equal parts maple syrup or maple syrup with neutral syrup.
  • 3 large eggs Room temperature for better mixing.
  • 1/4 cup unsalted butter, melted Can substitute with coconut oil for vegan option.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 package mini phyllo cups (about 24–30 cups) Store-bought for convenience.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Arrange a baking sheet for the phyllo cups.
  2. In a medium bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth and glossy.
  3. Fold in the chopped pecans until evenly distributed.
  4. Place the mini phyllo cups on the prepared baking sheet, spacing them slightly apart.
  5. Spoon the pecan mixture into each cup, filling about 3/4 full to avoid overflow.
Baking
  1. Bake for 20–25 minutes, rotating the pan halfway through, until the filling is set and the edges are golden.
  2. Remove from the oven and let cool on the baking sheet for at least 10 minutes before serving.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 10g

Notes

For serving, dust with powdered sugar and pair with whipped cream or ice cream. Can be refrigerated up to 5 days or frozen for up to 2 months. To reheat, use the oven for best results.
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