These Mini Pecan Pie Bites are a delicious version of a classic holiday dessert everyone loves. With toasted pecans, rich butter, brown sugar, and corn syrup, these mini pecan pies will keep your friends and family begging for more.
Pecan pie is a classic holiday dessert, and it's no wonder why so many people love it. The combination of melted butter and brown sugar makes any dessert taste glorious. Make them bite-sized and combine warm toasted pecans, sweet dark corn syrup, vanilla extract, and crispy phyllo shells and you have perfectly portioned mini pecan pie bites.
Some mini pecan pie recipes use actual pie dough; however, I love the flakey, crispy texture and ease of phyllo shell cups. They come pre-cooked resulting in absolutely no prep work, pie crust, or mini muffin pan needed! I love using them in these delicious Caramelized Onion Tartlets with Brie and Mini Lemon Tarts with Phyllo Cups.
You can find them in almost any major supermarket, and they only take a few minutes in the oven to bake. Phyllo cups are light and nutty once toasted and become the perfect vessel to hold any filling for mini pies. Make sure to save room after dinner because your family and friends won't be able to stop eating these incredibly easy mini pecan pie bites.
Ingredients
- Phyllo Cup Shells - Phyllo shell cups are located in the frozen section of most major grocery stores. There is no need to thaw them, so they can go straight from frozen into the oven.
- Chopped Toasted Pecans -If you can not find chopped toasted pecans, whole pecans are easier to find. Chop whole pecans into small pieces and toast them in a dry skillet over medium heat until they start to brown and become fragrant.
- Dark Brown Sugar - Dark brown sugar gives these pecan pie bites a delicious caramel and molasses flavor.
- Dark Corn Syrup - Dark corn syrup is traditionally used in pecan pie and gives that classic flavor everyone loves. Light corn syrup is also a suitable substitute.
- Large Eggs - Eggs are a binder for sugar, corn syrup, and pecans.
- Melted Butter - Butter adds rich flavor to these decedent mini pecan pies.
- Pure Vanilla Extract - Vanilla extract adds incredible flavor. My favorite brand of vanilla extract is from Nielsen Massey.
- Cinnamon, Nutmeg, & Salt - These spices add warm Fall flavor to these pecan pie bites. I have found even when using salted butter, another small pinch of salt is necessary to balance the sweetness.
How to Make Mini Pecan Pie Bites
- First, preheat the oven to 350ºF. In a medium mixing bowl, stir the melted butter and dark brown sugar together until combined.
- Next, add the toasted chopped pecans, dark corn syrup (or honey), vanilla extract, cinnamon, ground nutmeg, salt, and eggs. Stir the pecan filling mixture together with a fork to combine.
- Place the frozen phyllo cups on a large parchment paper-lined baking sheet (no need to thaw). Fill each phyllo shell with about one teaspoon of pecan filling.
- Bake the pecan pie bites for 10-12 minutes until the phyllo shell edges start to brown slightly. Remove them from the oven and immediately transfer them to a wire rack to cool. Enjoy them while still warm or at room temperature. Store them in an airtight container for up to three days.
Storage Suggestions
Store the mini pecan pies in an airtight container for up to three days. To reheat, transfer them to a baking sheet and bake at 350ºF for five minutes or until warmed through.
Tips For This Recipe
- If you can not find toasted chopped pecans, simply toast your own. Chop whole pecans into pieces and place them in a dry (without oil) stainless steel skillet on medium heat. Continuously stir the nuts until they start to brown slightly and become fragrant. Next, take the toasted pecans off the heat and transfer them to a bowl to cool.
- Once the pecan pie bites are removed from the oven, immediately transfer them to a wire rack. If left on the baking sheet, the bottoms produce condensation, creating a soggy texture. The wire rack ensures the phyllo cup shells maintain their crispy texture.
- Make sure you are using "pure" vanilla extract. Many vanilla brands have artificial flavorings. Here is my favorite brand of pure vanilla extract.
- Salted Butter - Using salted butter and a small pinch of salt in the pecan pie filling counteracts the sweetness of the sugar. It also brings out the toasty nuttiness of the pecans.
Variations & Substitutions
- Maple syrup, honey, and molasses are all great substitutions for dark corn syrup and may be used interchangeably in this recipe.
- Light brown sugar is a suitable substitute for dark brown sugar. However, light brown sugar will produce less molasses flavor.
- For gluten-free pecan pie bites, the brand Athens Foods also makes gluten-free phyllo cup shells.
- Drizzle with caramel after baking to make mini caramel pecan pie bites.
- Add a splash of bourbon to the pecan filling before baking to create some delicious boozy mini pies.
FAQ's
Yes, place them on a baking sheet and bake at 350 degrees for about 5-8 minutes until heated.
Once the phyllo cups have finished baking, immediately place them on a wire rack to cool completely. The wire rack allows air circulation under the phyllo cups, preventing condensation from forming.
The great thing about phyllo cup shells is that there is no need to defrost them. Remove them from the freezer, bake them with your preferred filling and enjoy!
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Easy Mini Pecan Pie Bites
Ingredients
- 2 boxes Frozen Phyllo Cups (15 per box)
- 1 cup Chopped Toasted Pecans
- ½ cup Dark Brown Sugar
- 2 tablespoon Melted Salted Butter
- 4 tbsp Dark Corn Syrup
- 2 large Eggs
- 1 tsp Pure Vanilla Extract
- 1 tsp Cinnamon
- ¼ teaspoon Ground Nutmeg
- ⅛ teaspoon Salt
Instructions
- Preheat the oven to 350ºF. In a medium mixing bowl, stir the melted butter and dark brown sugar together until combined.
- Next, add the toasted chopped pecans, dark corn syrup (or honey), vanilla extract, cinnamon, ground nutmeg, salt, and eggs. Combine the pecan filling mixture together with a fork to combine.
- Then, place the frozen phyllo cups on a large parchment paper-lined baking sheet (no need to thaw). Fill each phyllo shell with about one teaspoon of pecan filling.
- Bake the pecan pie bites for 10-12 minutes until the phyllo shell edges start to brown slightly. Remove them from the oven and immediately transfer them to a wire rack to cool. Enjoy them while still warm or at room temperature. Store them in an airtight container for up to three days.
Cammie Smith says
These are absolutely amazing. The come together in minutes and the presentation looks like you spent all day in the kitchen!! PERFECTION❤
Tara says
Yum!! These are going on my NYE menu because I cannot get enough pecan pie!
Tayler says
I made these pecan pies for Christmas and everyone raves about them! And so easy to make!
Chef Mireille says
What a perfect snack for my New Years Day brunch party. I did a trial run and they are so good. I can't wait to make them again for New Years!
Jessie says
These were a perfect low-key holiday dessert! I am super in love with these mini phyllo cups too - so convenient and they make assembly really easy.
Jill says
The perfect little dessert bite. These were so good!
Marcy says
These mini pecan pies came out perfect! They were sweet and buttery and delicious. I had to chop my pecans pretty small to be able to fit in the fillo cups but they came out great and everyone loved them.