We sure love mini desserts like Mini Pumpkin Pies, Mini Pumpkin Donut Muffins, and Hot Cocoa Cheesecake Minis, especially on holidays and parties.
Why We Love It!
Pie is one of the BEST parts of the holidays – am I right? I love all the different flavors of pie, but the Traditional Pecan Pie is one of my favorites, so why not make mini pies? Here’s we we love it:
Quick. They are made in under 30 minutes! Easy. Phyllo cup crusts make them a snap to assemble. Bite-size. It’s everything you want in pecan pie but in mini form.
Take mini pecan pies to your next Thanksgiving gathering – everyone will go crazy for them!
Ingredients
chopped pecans – Replace some of the pecans with chopped toasted walnuts, if desired. brown sugar dark corn syrup – Use 3 tablespoons of pure maple syrup mixed with 1 tablespoon of flour instead. egg butter – or vegetable oil vanilla extract salt mini-phyllo shells – Or substitute with Pie Crust dough. See below for instructions.
How to Make Mini Pecan Pies
Storing info
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.
Recipe Video Recipe Video Recipe Video
