Eleven Mini Pecan Pie Bites
Author: 2 Sisters 2 Cities
Recipe type: Dessert
- 3 cups of chopped pecans
- ¾ cup of sugar
- ¾ cup dark corn syrup
- 3 large eggs
- 2 tbsp. melted butter
- 1 tsp. vanilla extract
- ½ tsp. salt
- 4 packages of frozen mini-phyllo pastry shells
- Preheat oven to 350
- Place chopped pecans on a baking sheet and toast in the oven for 8-10 minutes until fragrant
- Stir together sugar and corn syrup in a medium sized bowl
- Stir toasted pecans, eggs, butter, vanilla and salt into the sugar mixture
- On two baking sheets line up the mini phyllo pastry shells
- With a small cookie scoop or a teaspoon measuring spoon, fill phyllo shells with the pecan mixture
- Bake one sheet at a time for 20-22 minutes until set.
- Remove from oven and let cook on wire racks for at least 30 minutes
- Store in an airtight container for up to three days or freeze to store for up to three weeks.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/12/eleven-mini-pecan-pie-bites/
3.1.09