Rating: 5 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Cram all the amazing flavor of pecan pie into these bite-sized treats that are perfect for parties and gift-giving alike. 

Rose M. Clinton, Alexandria, Louisiana
Recipe by Southern Living November 2008

Gallery

Credit: Jennifer Davick; Styling: Mindi Shapiro Levine

Recipe Summary

prep:
15 mins
bake:
32 mins
cool:
30 mins
total:
1 hr 17 mins
Yield:
Makes about 6 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

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  • Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.

  • Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.

  • Bake at 350º for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days.

  • Mini Pecan Pies: Substitute 1 1/2 (8-oz.) packages frozen tart shells for frozen mini-phyllo pastry shells. Prepare recipe as directed through Step Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet. Proceed with recipe as directed in Step 4, increasing bake time to 25 to 30 minutes or until set. Garnish with currants, if desired. Makes 1 dozen. Prep: 15 min., Bake: 30 min.

Chef's Notes

Baking time is 22 minutes per batch.

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