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These mini pecan pies are a perfect Thanksgiving day treat. They are super easy to make thanks to their phyllo shells, and they’re actually pretty healthy since they’re made without dairy and with less sugar than traditional pecan pie filling. Makes 30 mini pies.
Why I love these mini pecan pies
When it comes to Thanksgiving, it’s all about the pies (and maybe some homemade stuffing) but, after a huge dinner, it’s pretty hard to eat a piece of each flavor.
That’s why I love to make these little pecan pies. They’re on the healthier side since they’re made without a less sugar than a traditional pecan pie and no butter.
Plus, they’re the perfect size for someone who just wants a taste of pecan pie because they already had a piece of pumpkin pie.
Here’s what you’ll need to make them
Ingredients note: For this recipe, I used melted coconut oil. I chose this particular butter substitute because it stays solid at room temperature. However, you can substitute dairy free butter or a vegetable oil if that’s what you have.
How to make mini pecan pies
Mise en place. Preheat the oven to 400˚F and line a baking sheet with parchment paper.
If needed, chop your pecans. Then, measure the remaining ingredients before you start to make sure you don’t forget anything.
Mix your pecan pie filling. In a medium bowl, whisk together all of the ingredients, except for the pecan pieces. Once everything is smooth and the eggs have been fully beaten, stir in the pecans.
Fill your phyllo shells. Place the phyllo shells onto your lined baking sheet and use measuring spoon to fill the shells with pecan pie filling. You will most likely have a bit of extra filling left.
Bake your mini pies. Pop the baking sheet into the preheated oven and bake the mini pecan pies for about 15 minutes. After the first 10 minutes, keep an eye on them to make sure the shells aren’t getting to browned.
FAQs and tips for making mini pecan pies
Pecan pie can be served warmed, but you want to allow it to fully cool after baking to ensure that the custard have set. It is also delicious served cold, if you prefer it that way.
You can make these mini pecan pies a few days in advance, but it’s any longer than 3 days, I recommend freezing the pie to keep it fresher for serving.
Yes, if you’re not serving it upon cooling, you should refrigerate pecan pie until you’re ready to serve. Although the pie won’t spoil in a few hours on the counter, it’s technically not food safe, so I can’t recommend doing it.
Normally, I would recommend reheating a pecan pie in a 300˚F oven for about 15 minutes. Since these mini pies are much smaller, 5 minutes should be plenty.
Pecan pies can last in the fridge for up to 3 – 4 days. Any longer than that, and I’d recommend freezing. Always use your best judgement before consuming food that has been stored in the fridge, since appliances can vary in temperature regulation.
Yes. You can freeze pecan pie and these mini pecan pies. I put mine in airtight containers and put them in the freezer. To thaw: allow them to sit on the counter for about 1 hour and reheat in the oven if desired.
More dairy free Thanksgiving recipes:
- Vegan scalloped potatoes
- Roasted brussel sprouts
- Healthy sweet potato casserole
- Dairy free green bean casserole
- Cranberry salsa
More pie recipes you’ll love:
10 EASY DAIRY FREE SUBSTITUTES
Not sure where to get started with dairy free substitutes? My easy cheat sheet will guide you through it and show you some great examples of how to use them.
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Mini Pecan Pies (Pecan Tarts)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 30 mini pies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These mini pecan pies are a perfect Thanksgiving day treat. This recipes is so easy to make thanks to store-bought phyllo shells, and the pecan pie bites actually pretty healthy since they’re made without dairy and with less sugar than traditional pecan pie filling.
Ingredients
- 2 tablespoons melted coconut oil
- 2 large eggs
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecan
- 1/8 teaspoon coarse salt
- 2 15-count packages phyllo shells
Instructions
- Preheat oven to 400˚F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine filling ingredients (except pecans) and whisk until smooth. Stir in pecan pieces.
- Fill each phyllo shell with about 1/2 tablespoon of filling and place on baking sheet.
- Bake for about 15 minutes, or until pie filling has completely set. Remove from oven and let cool before serving.
Keywords: dairy free, easy, Thanksgiving, fall, pecan, mini
Last Updated on June 25, 2020 by Melissa Belanger
