Mini Pecan Pie Bites (with Chocolate Chips)

These mini pecan pie bites bake up flaky and gooey with a few melty chocolate chips, perfect for party trays, dessert boards, or the Thanksgiving table. I love the mini size so I can have more than one dessert!

Mini pecan pie bites in phyllo cups with chocolate chips arranged on a white surface, bite size pecan tartlets, one cut open to show gooey filling.

Why We Love Mini Pecan Pie Bites

Delicious -These little sweet treats pack all the gooey sweet butteryness that you love about pecan pie!
Cute Mini Size! – The size of these pecan pies is perfect for a mini dessert board or tray, and they look so cute! These little pies are about one or two bites each and are perfect for the dessert table, especially for Thanksgiving.
Fast to Make – Using Phyllo cups or mini pastry cups (Sometimes called Fillo shells) makes these mini desserts faster to make, as there is no portioning the crusts into tiny cups.

Planning a dessert board or dessert table? Try these served next to my pumpkin swirl cheesecake bars, my Andes mint cookie cups or with my pumpkin snickerdoodles. Or if you want a buttery flavor, try my graham cracker toffee. A glass of my slow cooker hot chocolate is also delicious, and the slow cooker keeps everything warm!

Ingredients For Mini Pecan Chocolate Pies

Ingredients for mini pecan pies on a counter with text labels.

Find the full printable recipe with specific measurements and directions below in the recipe card.

phyllo pastry shells Often found in the freezer section of the grocery store near frozen pies, you can also find these mini phyllo shells here. You can also use other types of mini tart shells you might find in the freezer section.
pecans chopped. Pecans are soft and can soak up a lot of moisture, so toasting them in this recipe helps to give them a better texture while giving plenty of flavor. No oil is needed to toast the nuts, pecans have enough natural oil to toast dry.
eggs
butter melted
brown sugar (packed) – light or dark brown sugar work, the darker it is the more molasses flavor the filling will have.
all purpose flour
vanilla extract
milk
semi-sweet chocolate chips – These can be optional, and dark chocolate chips are also amazing. I find the chocolate cuts the sweetness a little bit of a traditional pecan pie and makes the bites feel a little richer. Mini chocolate chips also work great.

Kristy’s Crust Tips

Fillo cups are a shortcut and don’t produce a buttery crust flavor, but do give you a flaky crust quickly in a bite size. The pecan pie filling has plenty of buttery flavor in the gooey filling, and these little bites are really delicious. For more of a buttery flavor and a bit of a twist, try the cookie cups with this filling from my apple crisp cookie cups.

How To Make Mini Pecan Chocolate Pies

Preheat oven to 350°F. Line two baking sheets with parchment paper. Place phyllo cups on one of the baking sheets with a little space between them.

Placing the empty phyllo shells in a 350°F oven for 3–5 minutes before filling can help to keep them extra crisp so the cups don’t get soggy when you add filling. Cool the shells completely before filling.

Chop pecans for the crunchy pecan filling and spread them out on a second baking sheet. Do not spray baking sheet with oil! Toast nuts in the oven for 5-10 minutes. Check often and stir halfway through the cooking time to ensure the nuts don’t burn and instead are a slightly darker toasty brown color. Set them to the side and let them cool off the pan once toasted. Toasting the pecans makes sure you have crunchy pecans in your filling that aren’t too soft.

Chopped pecans spread on a parchment-lined baking sheet, with empty mini pecan pie shells.

In a large bowl, whisk eggs well. Add melted butter and brown sugar to the eggs and mix well until blended.

A glass bowl with mini pecan pies filling being mixed with flour, vanilla extract, and milk on a marble surface, with measuring spoons and a small blue bowl nearby.

Add flour, vanilla, and milk to the egg mixture. Stir and mix well to combine.
Fold in chocolate chips, and nuts to the butter mixture and stir to combine to finish the pecan pie filling.

A glass bowl with mini pecan pie filling being mixed with a wooden spoon; empty tart shells are visible on a baking tray in the background.

A spoon fills mini phyllo pastry shells with a rich mini pecan pie and syrup mixture, surrounded by other empty and partially filled shells on a baking sheet.

Using a teaspoon, fill phyllo shells to the top with pecan filling. I recommend filling these on the pan, as any spills then stay on the parchment paper and pan. They can be easy to spill if you fill them off the pan, and then try to move them.
Bake the mini pecan pies for 20-25 minutes or until the filling is no longer bubbly. They will look a little glossy in the center, but will set as they cool. Remove from oven, let cool, then enjoy! They should have just a little bit of a gooey center.

Mini Pecan Pie Variations

No Chocolate: Skip the chocolate chips and add 1/4 cup more chopped pecans for a classic version.

A Touch of Maple: Swap 2 tablespoons of the brown sugar for real maple syrup.

Mix Up the Nuts: Use half walnuts for more flavor, or half pistachios for a texture more like baklava.

Add Some Salt: A tiny sprinkle of flaky sea salt brings out all the other flavors.

Baked mini pecan chocolate pies on the pan close up

FAQ For Mini Pecan Pies

Can I use pie crust in a mini muffin pan instead of phyllo?

Yes! Press 2-inch rounds of refrigerated pie dough into a mini muffin pan, fill with 1 to 2 teaspoons of filling, and bake at 350°F for 12 to 16 minutes, until the edges are golden and centers are just set. Cool in the pan 5 minutes before loosening.

Can I use cooking spray instead of parchment paper?

Yes, but only on the pan for the phyllo cups. Skip the oil when toasting the pecans, since they have plenty of natural oil to toast dry.

Why doesn’t your recipe use corn syrup?

In a full-size pecan pie, corn syrup helps the filling set and keeps the sugar from turning gritty. These bites have so little filling each that you still get a sweet, gooey center without it.

Are these pies or tarts?

Pies usually have flaky crust up the sides, while tarts are baked in a pan with a removable bottom and only have a bottom crust. The terms overlap a lot, so you could call these mini chocolate pecan tarts or tartlets too.

Make Ahead, Storage, and Freezing

Make ahead: Bake them up to 24 hours before serving for the best taste and texture.

Store: Since the filling has eggs, refrigerate within 2 hours of baking. Keep them in an airtight container in the fridge for 3 to 4 days.

Freeze: Once cooled, wrap each pie in plastic wrap or foil so they don’t stick together, then place them in a freezer bag. They taste best within 1 to 2 months. Thaw on the counter for about an hour, or overnight in the fridge.

Reheat: To crisp them back up, warm them at 350°F for 3 to 5 minutes.

Mini pecan chocolate pie bites topped with whipped cream close up

How To Serve Mini Pecan Pies

Serve these mini pecan chocolate pies warm or straight from the fridge. They’re just as good cold and don’t need to come to room temperature first. If you’re topping them with whipped cream, make sure they’re completely cooled, or the whipped cream will melt right off.