Mini Pecan Pies
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
17 mins
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Additional Time
1 hr
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Total Time
1 hr 32 mins
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Servings
30 bite-size pies
Mini Pecan Pies
Description
The filling combines Karo® light corn syrup with egg, granulated sugar, melted unsalted butter, and vanilla extract whisked until smooth, then pecans are folded in. One teaspoon of this mixture is placed into each mini phyllo shell arranged on a baking sheet.
Baking at 350°F for 15-17 minutes causes the filling to puff slightly and spring back lightly when tapped, indicating it is done. The mini pies are removed immediately to a wire rack to cool fully over approximately one hour. This gentle cooling helps the filling firm up and prevents sogginess of the pastry shells.
These mini pecan pies offer the classic pecan filling flavor in a convenient individual size using phyllo shells, which results in a flaky and crisp crust texture. They are suitable for dessert buffets or holiday celebrations.
Ingredients
- ⅓ cup light corn syrup Karo® brand
- 1 large egg
- ⅓ cup granulated sugar
- 1 tablespoon butter melted, unsalted
- ½ teaspoon vanilla extract pure
- ½ cup pecan pecan chips, finely chopped
- 30 phyllo pastry shells mini
Instructions
- Preheat oven to 350°F.
- Mix Karo® Light Corn Syrup, egg, sugar, butter and vanilla using a spoon. Stir in pecans.
- Place phyllo shells on a baking sheet. Spoon 1 teaspoon of filling into each shell.
- Bake on center rack of oven for 15-17 minutes or until the filling is puffed in the center and springs back when lightly tapped.
- Immediately remove the mini pies to a wire cooling rack. Cool for 1 hour before serving.
User Reviews
Overall Rating
4.4
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