Rating: 5 stars
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Enjoy the delicious flavors and textures of a slice of pecan pie in a bite-sized, hand-held dessert. These mini pecan pies have the perfect amount of sweetness paired with the warming spices you crave this time of year. Starting with frozen tart shells makes it easy to achieve a crisp, buttery crust that compliments the gooey, nutty filling. All-in-all, these mini pecan pies are some of the easiest treats to whip up for a holiday party, and they’ll be the first ones to be cleared out on the dessert table.

Recipe by Southern Living November 2008

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Credit: Caitlin Bensel; Food Styling: Chelsea Zimmer; Prop Styling: Kay Clarke

Recipe Summary test

prep:
15 mins
bake:
30 mins
cool:
30 mins
total:
75 mins
Yield:
Makes 1 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 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet.

  • Bake at 350º for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Garnish with currants, if desired. Store in an airtight container for up to 3 days.

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