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Nutrition Facts
Serving Size 1 mini tartlets 20g Recipe makes 60 mini tartlets)
Calories 81
Calories from Fat 43		(53%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 41mg		1%
Potassium 31mg		0%
Total Carbohydrate 9.1g		3%
	Dietary Fiber 0.6g	2%
	Sugars 3.9g
Protein 1.2g		2%
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Crunchy Pecan Pie Bites

Recipe #356281 | 47 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Palmetto Cook
Feb 17, 2009

Mini-pecan pies in packaged phyllo pastry shells. Easy, impressive and absolutely delicious. Southern Living recipe, I think from 11/2007. Just remember to keep stirring the pecan/syrup mixture as you fill the shells to keep the nuts and moisture evenly incorporated. They are great as gifts.

60 mini tartlets (change servings and units)

Ingredients

3 cups chopped pecans
3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 tablespoons melted butter
1 teaspoon vanilla extract
1/8 teaspoon salt
5 (2 1/8 ounce) packages frozen frozen mini- miniature phyllo cups

Directions

1
Preheat oven to 350 degrees.
2
Bake/toast pecans in single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
3
Stir together sugar and corn syrup in a medium bowl. Stir in pecan, eggs and next 3 ingredients.
4
Spoon about 1 heaping tsp pecan mixture into each pastry shell (remember to keep stiring the mixture) and place on 2 large baking sheets.
5
Bake at 350 for 20 to 22 minutes or until set. Remove to wire racks and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days (not sure how well they freeze; they don't last that long at my house).