Skip to content
July 12, 2010 / Sarah

National Pecan Pie Day


Crunchy Pecan Pie Bites
Adapted from Southern Living

3 cups chopped pecans
3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 tablespoons melted butter
1 teaspoon vanilla extract
1/8 teaspoon salt
5 (1.9-oz.) packages frozen mini-phyllo pastry shells (75 shells)

  1. Preheat oven to 350 degrees F. Bake pecans in a single layer on a baking sheet for 8 to 10 minutes until toasted and fragrant.
  2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
  3. Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.
  4. Bake 18 to 20 minutes or until set. Remove to wire racks, and let cool completely.  Store in an airtight container for up to 3 days.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: