Take a classic Thanksgiving dessert and make it even more fun with a batch of Mini Pecan Pie Tarts! These adorable little two-bite mini pies are made with no corn syrup and are baked up in crispy phyllo shells in about 30 minutes, making them a fabulous last-minute low-sugar holiday treat!
Course Appetizer, Dessert
Keyword mini pecan pies
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
1/4cupgolden syrupor cane syrup
2tablespoonsunsalted buttermelted & cooled
2large Eggland’s Best eggs
30Mini Phyllo Shells
Preheat oven to 350 degrees F. Bake pecans in a single layer on a baking sheet 8-10 minutes until toasted and fragrant.
In a medium mixing bowl, combine all ingredients except pecans. Whisk well, then fold in chopped pecans.
Arrange phyllo shells in a mini muffin pan or baking sheet. Fill shells with one heaping teaspoon of pecan mixture, dividing any additional mixture evenly.
Bake for 10-15 minutes. Allow to cool before serving with whipped cream, if desired.