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Mini Chocolate Pecan Pies

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Mini chocolate pecan pies are the perfect addition to any day! You will absolutely fall in love with these mini chocolate pecan pies that are made up of toasted pecans, chocolate, butter, and brown sugar that are baked in a light flaky shell. These might be highly addicting! 

Mini Chocolate Pecan Pies

Pecans are the ultimate staple this time of year! Between our Instant Pot Pecan Pie Cheesecake, our White Chocolate Caramel Pecan Fudge, and these Mini Chocolate Pecan Pies we are in pecan heaven in our house! 

Pecan Pie Bites

If you are a lover of Pecan Pies pies, then you are going to love these Mini Chocolate Pecan Pies! They are perfect for dinner parties. They are chocolatey, crunchy, and sweet and so easy to make! Once you make these it will be your favorite way to make Pecan Pie from now on. 

mini chocolate Pecan Pies

How to Make Mini Chocolate Pecan Pies

Step 1:

Preheat oven to 350 degrees.  Line baking sheet with parchment paper or a silicone mat.  Place phyllo shells spaced apart on a baking sheet.  Chop pecans and toast in the toaster oven for 1-2 minutes or until fragrant.  Check often to ensure nuts don’t burn.  Set aside to cool.

Step 2:

In a large bowl, beat eggs with a mixer just until combined.  Stir in butter and brown sugar.  Add flour, vanilla extract, milk, chocolate chips, and nuts.  Stir to combine.  

Step 3:

Using a teaspoon, fill phyllo shells to the top with pecan filling.  Bake 20-25 minutes or until no longer bubbly.  Remove from oven and serve.  If topping with whipped cream, wait until tarts have cooled slightly.  These are also great served at room temperature or straight from the fridge.

Pecan Pie Bites

Tips Tricks and FAQs

  • You want to measure your pecans prior to chopping them and toasting them. 
  • If you do not have a toaster oven, use a regular oven. Bake for 5-10 minutes at 350 degrees. Be sure to stir your pecans. Bake until fragrant and be sure not to burn.
  • You can use 2% milk, whole milk, or even almond milk for this recipe. 
Pecan Pie Bites
  • Be sure to not overfill these. If you do you might find yourself scraping pecan pie filling off your trays which is never fun. 
  • Filled shells may bubble over; this is okay.  You will notice bubbling during baking.  Shells are done once they have stopped bubbling and filling has settled.  
Pecan Pie Bites

Storage

You will want to store your leftovers in an airtight container for up to 5 days in the fridge. 

Can you freeze Mini Chocolate Pecan Pies?

Yes, you can freeze your mini Pecan Pies! You want to let them completely cool after baking and then place them in a freezer-safe container or freezer bag. These will store for up to 6 months. 

mini chocolate Pecan Pies

When you are ready to enjoy, place them in the fridge to thaw and then bring them back to room temperature once thawed.

Pecan Pie Bites

Mini Chocolate Pecan Pies

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Mini chocolate pecan pies are the perfect addition to any day! You will absolutely fall in love with these mini chocolate pecan pies that are made up of toasted pecans, chocolate, butter, and brown sugar that are baked in a light flaky shell. These might be highly addicting! 

Ingredients

  • 30 phyllo shells
  • 1 ½ cup pecans, chopped and toasted
  • 2 large eggs at room temperature
  • ½ cup butter, melted
  • 1 cup light brown sugar, packed
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • ½ cup semi-sweet chocolate chips

Instructions

    Step 1:

Preheat oven to 350 degrees.  Line baking sheet with parchment paper or a silicone mat.  Place phyllo shells spaced apart on a baking sheet.  Chop pecans and toast in the toaster oven for 1-2 minutes or until fragrant.  Check often to ensure nuts don’t burn.  Set aside to cool.

Step 2:

In a large bowl, beat eggs with a mixer just until combined.  Stir in butter and brown sugar.  Add flour, vanilla extract, milk, chocolate chips, and nuts.  Stir to combine.  

  

Step 3:

Using a teaspoon, fill phyllo shells to the top with pecan filling.  Bake 20-25 minutes or until no longer bubbly.  Remove from oven and serve.  If topping with whipped cream, wait until tarts have cooled slightly.  These are also great served at room temperature or straight from the fridge.

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 186Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 36mgSodium: 123mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 2g

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