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Mini Pecan Chocolate Pies
Tender, flakey mini pecan chocolate pie bites are the perfect two-bite dessert. Great for party trays and perfect for Thanksgiving, these deliciously buttery mini pecan pies make the best sweet treat!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 30 Pieces
Calories: 125 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 30 phyllo pastry shells Often found in the freezer section of the grocery store near frozen pies, sometimes called Fillo shells
- 1 ½ cup pecan halves
- 2 large eggs
- ½ cup butter melted
- 1 cup light brown sugar
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Line two baking sheet with parchment paper. Place phyllo cups on one of the baking sheets with a little space between them.
- Chop pecans and spread them out on a second baking sheet, do not spray baking sheet with oil! Toast nuts in the oven for 5-10 minutes. Check often and stir halfway through the cooking time to ensure the nuts don’t burn and instead are a slightly darker toasty brown color. Set them to the side and let them cool off the pan once toasted.
- In a large bowl, whisk eggs well. Add melted butter and brown sugar to the eggs and mix well until blended.
- Add flour, vanilla, and milk to the egg mixture. Stir and mix well to combine.
- Fold in chocolate chips, and nuts to the butter mixture and stir to combine.
- Using a teaspoon, fill phyllo shells to the top with pecan filling.
- Bake the mini pecan pies for 20-25 minutes or until the filling is no longer bubbly. Remove from oven let cool, then enjoy!
Cup of Yum
Notes
- Pecans do not need to be sprayed with oil when toasting them. The nuts have enough natural oil in them that they can be placed on a baking sheet and toasted without extra added oil.
- You can add whipped cream to these pies before serving. Make sure the mini pies have cooled completely or the whipped cream will melt off of the pies.
- These little pies can be eaten directly out of the fridge and are delicious that way too!
- The pecan halves in this recipe were measured before chopping. If you are using pecan pieces that are already chopped, you will need about 7/8 cups of chopped pecan pieces. I realize this measurement feels strange, but pecan pieces and pecan halves take up space very differently when measured in a measuring cup.
- More pecans can be substituted for chocolate chips to make plain pecan mini pies. If removing the chocolate chips I recommend adding about 1/4 cup more chopped pecans or 1/2 cup pecan pieces that are then chopped.
Nutrition Information
Calories
125kcal
(6%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
21mg
(7%)
Sodium
42mg
(2%)
Potassium
54mg
(2%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
118IU
(2%)
Vitamin C
1mg
(1%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Pieces
Amount Per Serving
Calories 125
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 42mg | 2% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.