These little two-bite Mini Pecan Pies are the things dreams are made of. Light, slightly sweet, and a little salty, they would make Paula Deen herself proud!
Ingredients
You don’t need a lot of ingredients to whip up these simple tarts!
- Vanilla – Vanilla extract gives the tart filling its warm flavor. Buy it or make vanilla extract at home.
- Light Corn Syrup – If it’s not already in your pantry, you can find this sweetener in the baking aisle.
- Brown Sugar – You can use light or dark brown sugar. The latter will add even more molasses flavor.
- Semi-sweet Chocolate Chips – These are folded in to give the pecan pies a touch of chocolatey flavor.
- Egg Yolks and Egg – This helps to give the filling its structure.
- Pecans – You can’t have pecan pie without these nuts, of course!
- Phyllo Tart Cups – Find these in the frozen section.
- Bourbon – Choose any variety that you would sip on its own.
Variations
These little pies are pretty perfect as-is, but you can put your own spin on them, too.
- Tart Shell – You can also press pre-made pie crust or homemade pie crust into mini-muffin tins and pre-bake them or use my recipe for mini sugar cookie cups like the ones I use to make raspberry cheesecake cookie cups.
- Topping – Sprinkle some coconut on top of the filling or drizzle with caramel sauce.
- Fruit – Add dried fruit like cranberries or raisins to the filling.
- Coffee – Stir in a bit of espresso powder for coffee flavor and to give the chocolate a boost.
How to Make Mini Pecan Pies
It only takes a few minutes to prep these easy mini pies!
- Arrange the tarts. Transfer the frozen phyllo tarts from their packaging to a rimmed baking sheet.
- Prep the filling. Place the butter, vanilla, brown sugar, corn syrup, and chocolate chips in a medium-sized microwave-safe bowl and heat briefly before stirring to combine. Then, add the egg yolk and bourbon and stir again.
- Assemble. Add a small amount of the chopped pecans to the bottom of each shell. Next, top with the filling so that the tart shells are about half full. Then, place a pecan half on top of each tart.
- Bake. Place the baking sheet in the preheated oven and bake uncovered.
- Cool. When the tarts are finished baking, take them out of the oven and allow them to cool to room temperature.
- Serve. Garnish with chocolate, caramel, or sea salt and serve or store.
Storage and Freezing
While you need to store pies in the fridge, do let them come to room temperature before serving so that they are soft and chewy.
How to Store
Store these mini pecan pies in the refrigerator for up to one week.
Can I Freeze Mini Pecan Pies?
These also freeze and defrost well. I like to freeze them in an airtight bag and then just take out one when I need it. Allow 15-20 minutes at room temperature to defrost.
Common Questions about Mini Pecan Pies
No, they do not need to be refrigerated. In fact, they’re better when kept at room temperature!
If you baked it at a temperature that was too high or you baked it for too long, it can turn out hard. Be sure to watch the cooking time and check your oven’s temperature.
Brushing the crust with egg can help prevent it from becoming soggy.
More Pecan Recipes
Check out more of our recipes that make pecans the star of the show!
Mini Pecan Pies
Equipment
Ingredients
Mini Pecan Pies:
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 2 tablespoons dark brown sugar
- 1 tablespoon light corn syrup
- 1 tablespoon semi-sweet chocolate chips
- 1 egg yolk
- 1 tablespoon Bourbon
- 2 1/2 tablespoons pecans , finely chopped
- 14 pecan halves
- 14 phyllo dough mini tarts , 1 1/2 inches wide
Topping (optional):
- Chocolate Drizzle
- Caramel Drizzle
- Fleur de sel
Instructions
- Preheat the oven to 350°F. Place the frozen phyllo tarts on a rimmed baking sheet. Set aside.
- In a microwave safe bowl, combine the butter, vanilla, brown sugar, corn syrup and chocolate chips. Heat on high in the microwave for 30 seconds. Remove and whisk until the mixture is smooth. Whisk in the egg yolk and bourbon until no streaks remain.
- Measure approximately 1/2 teaspoon of the finely chopped pecans into each phyllo shell. Then spoon enough chocolate custard mix on top to just cover it, about half way. Do not overfill or they will overflow while baking. Top each with a pecan halve.
- Bake, uncovered, for 10 minutes. Remove and allow to cool before adding any desired garnishes.
- Top with chocolate, caramel or flaky salt, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Bourbon is optional.
Store at room temperature for up to 3 days.
Nutrition
Can you omit the choclate chips?
Yep!
Can these be made ahead and frozen?
Yes!
I love everything made with phyllo dough, and your baked cuties are no exception! I have just made them, and the only thing I should say is that they are worth making!!!
I can hear the crunch of the pastry shells and feel the sticky sweet of the pecan mixture! Yum!!
My father in law has to watch his sugar but he LOVES pecan pie. This is so easy for him to still get a taste of something he loves so much without going overboard! Thank you!
Oh these look epic! I love any kind of pecan dessert, and I can’t wait to try these.
I love everything about these mini pies! So easy to make and the bourbon really gives a nice touch to the pies!