Total Time
Prep 15 mins
Cook 32 mins

Mini-pecan pies in packaged phyllo pastry shells. Easy, impressive and absolutely delicious. Southern Living recipe, I think from 11/2007. Just remember to keep stirring the pecan/syrup mixture as you fill the shells to keep the nuts and moisture evenly incorporated. They are great as gifts.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Bake/toast pecans in single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
  3. Stir together sugar and corn syrup in a medium bowl. Stir in pecan, eggs and next 3 ingredients.
  4. Spoon about 1 heaping tsp pecan mixture into each pastry shell (remember to keep stiring the mixture) and place on 2 large baking sheets.
  5. Bake at 350 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 (not sure how well they freeze; they don't last that long at my house).
Most Helpful

5 5

What a great recipe! The hardest part was filling all those little shells, But the taste can't be beat. I actually prefer this to traditional pecan pie,because the sweet isn't as overpowering. I actually filled 6 boxes instead of 5 and still had some filling left. I probably could've filled some fuller but was afraid of overflowing. Regardless, I have a recipe for dessert for Thanksgiving-thanks!

5 5

These are so good! Quick and easy to make and they look very impressive. This is one of my new favorite things to make.