Mini Pecan Pie Bites – mini desserts are always more fun! Pecan Pie made into bite sized pieces, perfect for just that little something.
The holidays are pretty much here! Thanksgiving is next week and then we are in full on cookie baking season. Are you ready? I started my Christmas shopping already, so I am a little bit ahead there. But ready? Nope, not even close! I can’t believe it is here already!
One thing I am ready with is food. I am always prepared for food. I may not have all the food and groceries in my house, but coming up with the menu and planning what to make is my favorite part. I do write this food blog, so that shouldn’t come as a huge surprise to you. Figuring out what to make and baking for a cookie exchange? Bring it on!
Recently I posted Pecan Pie Egg Rolls as a fun twist to pecan pie for Thanksgiving. Well, it seems that I couldn’t stop with just one. I never had pecan pie when I was growing up, so apparently I am trying to make up for it this year. These mini pecan pie bites are perfect for after your big Thanksgiving meal. I am always all about dessert, but after I stuff myself full of turkey, I kind of just want a bite of something sweet.
Or if there are multiple pies and desserts around the table, I am going to want to try them all. And mini desserts are the perfect way to be able to enjoy just a little bit of everything. Because it is the holidays, and no one should have to miss out on anything! Making these Pumpkin Pie Cupcakes into mini cupcakes would be the perfect pair for your holiday table!
I used the frozen phyllo cups that you can buy at the store for the crust. But you could use pie crust, and cut little circles to bake in a mini muffin tin. I wanted something that would be crispy and super easy. Even puff pastry would be delicious with these mini pecan pie bites.
Every pie should be topped with whipped cream, and these little mini pies are no exception. Just add a little dollop right before serving, and you have the perfect sweet treat to cap off your holiday meal. Or your Tuesday night, no judgement here!
- 36 Pyllo Cups
- 1 cup corn syrup
- 2/3 cup brown sugar
- 3 whole large eggs
- 4 Tbls butter
- ¼ tsp salt
- 2 cups chopped pecans
- 1 1/2 tsp vanilla extract
- Bake phyllo cups according to the package directions.
- In a heavy bottom stock pot, heat corn syrup, brown sugar, eggs, butter, and salt over medium heat. Bring to a boil. Reduce heat and stir in the pecans. Cook over a low boil for 8-10 minutes, until it is starting to thicken. Add vanilla extract, stirring until fully incorporated.
- Scoop about 1 Tbls of pecan pie filling into each phyllo cup.
- Let cool and top with whipped cream to serve.