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.
More thanksgiving recipes: Dairy free scalloped potatoes / Roasted brussel sprouts / Healthy sweet potato casserole / Dairy free green bean casserole / Cranberry salsa
Ingredient notes:
- 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.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
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.
More dairy free pie recipes: strawberry tart / ice cream pie / dairy free pumpkin pie / apple pie bars
Frequently asked questions
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.
Mini Pecan Pies (Pecan Tarts)
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Very good recipe. Very easy to make. Liked it was low sugar and calories. Very tasty. Have made it twice.
Can u use Pillsbury ready pie crust instead?
Yes. You definitely can, but you’ll want to prebake the crusts.