Ingredients
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3 cups chopped pecans
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3⁄4 cup sugar
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3⁄4 cup dark corn syrup
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3 Large eggs
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2 tablespoons melted butter
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1 teaspoon vanilla extract
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1⁄8 teaspoon salt
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5 (2 1/8 ounce) packages frozen frozen mini- miniature phyllo cups
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Directions
Prep Time: 20 m | Cook Time: 47mins | Serves:
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
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Preheat oven to 350 degrees. |
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Bake/toast pecans in single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant. |
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Stir together sugar and corn syrup in a medium bowl. Stir in pecan, eggs and next 3 ingredients. |
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Spoon about 1 heaping tsp pecan mixture into each pastry shell (remember to keep stiring the mixture) and place on 2 large baking sheets. |
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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). |
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