Another popular southern dessert is pecan pie. I’ve always liked it, but didn’t indulge very often because it can wreak havoc on a girl’s waistline! So when I found this recipe for miniature pecan pies, I knew I wanted to try them. This recipe is so easy and it’s sure to become a hit among your family and friends. I’m so excited to share this recipe with you! Here’s what you’ll need:
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 oz) packages frozen mini-phyllo pastry shells
*This recipe makes a lot of pecan pie bites. I normally cut the recipe in half. If you were wondering, 1/2 of 3/4 cup is 6 tablespoons!!
Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan for 8 to 10 minutes until they’re toasted and fragrant.
In a bowl, mix together sugar and corn syrup. Then add the remaining ingredients and mix well.
Spoon a 1 teaspoon heaping of the pecan mixture into each pastry shell (make sure to keep stirring the pecan mixture) and place on baking sheet (I fill the shells while they are in it’s original plastic tray before I transfer to the baking sheet).
This is what they look like up close before putting them into the oven.
Bake at 350 degrees for 20 to 22 minutes or until set. Remove to wire racks and let cool completely (about 30 minutes). They will last up to 3 days if you store in airtight containers. **They don’t last in my house for more than 3 hours!