Ingredients
-
3
-
3/4
-
3/4
-
3
-
2
-
1
-
1/8
-
5
-
-
-
-
-
-
-
Directions
Crunchy Pecan Pie Bites, 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 , What a great recipe! The hardest part was filling all those little shells, But the taste can’t be beat I actually prefer this to traditional pecan pie, because the sweet isn’t as overpowering I actually filled 6 boxes instead of 5 and still had some filling left I probably could’ve filled some fuller but was afraid of overflowing Regardless, I have a recipe for dessert for Thanksgiving-thanks!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Bake/Toast Pecans in Single Layer in a Shallow Pan 8 to 10 Minutes or Until Toasted and Fragrant. |
|
3
Done
|
Stir Together Sugar and Corn Syrup in a Medium Bowl. Stir in Pecan, Eggs and Next 3 Ingredients. |
|
4
Done
|
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
Done
|
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). |
