Mini Pecan Chocolate Pies
Gooey mini pecan chocolate pie bites are the perfect two-bite dessert. Great for party trays and perfect for Thanksgiving, these delicious mini pecan pies make the best sweet treat!
Ingredients
- 30 phyllo pastry shells Often found in the freezer section of the grocery store near frozen pies, sometimes called Fillo shells
- 1 ½ cups pecan halves
- 2 large eggs
- ½ cup butter melted
- 1 cup brown sugar packed
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- ½ cup semi-sweet chocolate chips
Instructions
- 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.30 phyllo pastry shells
- Chop pecans 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.1 ½ cups pecan halves
- In a large bowl, whisk eggs well. Add melted butter and brown sugar to the eggs and mix well until blended.2 large eggs, ½ cup butter, 1 cup brown sugar
- Add flour, vanilla, and milk to the egg mixture. Stir and mix well to combine.1 tablespoon all purpose flour, 1 teaspoon vanilla extract, 1 tablespoon milk
- Fold in chocolate chips, and nuts to the butter mixture and stir to combine.½ cup semi-sweet chocolate chips
- Using a teaspoon, fill phyllo shells to the top with pecan filling. I recommend filling the cups on the pan so they don't spill.
- 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!
Notes
Pecans do not need to be sprayed with oil when toasting them. The nuts have enough natural oil in them that they can be placed on a baking sheet and toasted without extra added oil.
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 you fill.
After baking, cooling the pecan pie bites on a wire rack can help to keep the bottoms a little crispier.
You can add whipped cream to these pies before serving. Make sure the mini pies have cooled completely or the whipped cream will melt off of the pies.
The pecan halves in this recipe were measured before chopping. If you are using pecan pieces that are already chopped, you will need about 7/8 cups of chopped pecan pieces. I realize this measurement feels strange, but pecan pieces and pecan halves take up space very differently when measured in a measuring cup.
More pecans can be substituted for chocolate chips to make plain pecan mini pies. If removing the chocolate chips I recommend adding about 1/4 cup more chopped pecans or 1/2 cup pecan pieces that are then chopped.
Nutrition
Calories: 125kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 42mg | Potassium: 54mg | Fiber: 1g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg