Mini Pecan Pies are bite-sized bliss and take pecan pie over the top! They’re infused with decadent caramel and delicious crunch.
These bite sized treats are perfect for parties! It was one of my catering staples. You can make and bake them in just 20 minutes – but you have been warned. They disappear even faster! You can even make them ahead.
Why You’ll Love this Recipe
- Made in 20 Minutes
- Easy to Make, Easy to Serve, Easy to Eat
- Delicious Bite Sized Dessert
This delicious dessert is a fun twist on Caramel Pecan Pie and Pecan Pie Cookies. Caramel adds rich flavor and chewy texture encompassed by light and flaky, easy-to-eat phyllo shells. If you’re a taste tester like me, you’ll love these perfectly sized portions!
Shopping List
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- Phyllo shells
- Caramels
- Butter
- Milk
- Brown sugar
- Egg
- Vanilla Extract
- Salt
- Pecans
Variations
- Chocolate Caramel Pecan Pie – Add 1/2 a cup semi-sweet chocolate chips to the filling when you add the pecans.
- Salted Caramel Pecan Pie – Substitute salt with 1/2 teaspoon thick flakes of sea salt.
- Cinnamon Pecan Pie – Add 1/2 teaspoon ground cinnamon when you add the milk and caramels.
- Pecan Walnut Pie – Replace half of the chopped pecans with chopped walnuts.
Tools
Serving Suggestions
These mini pecan pies are wonderful when served warm, though they’re great at room temperature too. Add a little dollop of one of our whipped creams!
How to Store
- Room Temperature – Serve at room temperature up to two hours.
- Refrigerate – Store in an airtight container with parchment paper between layers. Refrigerate up to 4 days.
- Freeze – Store in an airtight container with parchment paper between layers. Place container in a sealable freezer bag to prevent freezer odors from seeping in. Freeze up to 3 months. Thaw frozen mini pies in the refrigerator overnight.
To Reheat
- Remove from the refrigerator 30 minutes before serving. Preheat oven to 325 degrees F.
- Place on a baking sheet and loosely tent with aluminum foil. Warm 10 minutes.
Mini Pecan Pies
Ingredients
- 2 tablespoons unsalted butter
- ⅛ cup milk
- 15 caramels unwrapped, small bag
- ¼ cup light brown sugar packed
- 1 egg 1 yolk
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 ounces pecan halves chopped (about a half cup)
- 30 mini pre-baked phyllo shells 2 boxes
Instructions
- Preheat oven to 350℉.
- In a saucepan over low heat, melt butter. Add milk and caramels. Using a whisk, stir frequently until smooth.2 tablespoons unsalted butter
- In a large mixing bowl or stand mixer fitted with the whisk attachment on low speed, combine brown sugar, eggs, vanilla and salt. Gradually blend in caramel mixture until combined.¼ cup light brown sugar, 1 egg, ½ teaspoon vanilla extract, ⅛ teaspoon salt
- Using a spatula, fold in pecans.2 ounces pecan halves
- Place phyllo cups, spaced evenly on a cookie sheet. Using a teaspoon, spoon mixture to fill cups almost to the top, leaving just a small edge.30 mini pre-baked phyllo shells
- Bake 11 minutes in the center of the oven or until set. Serve warm.
Julie’s Tips
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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How to Make
- Preheat oven as directed.
- In a saucepan over low heat, melt butter.
- Add milk and caramels. Cook, stirring frequently until smooth.
- In a large bowl/mixer, combine brown sugar, eggs, vanilla and salt.
- Add the caramel mixture and combine.
- Stir in pecans.
- Add mixture into phyllo cups placed on a cookie sheet.
- Bake and serve warm.
Was a big hit at our church small group tonight! Was SO easy to make too! Loved this recipe
Hi Janae,
Thank you so much for the kind words! I love to hear that, you made my day.
Have a great week,
Julie
they look yummy!