Mini Chocolate Pecan Pies
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!
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.
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.
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.
- 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.
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.
When you are ready to enjoy, place them in the fridge to thaw and then bring them back to room temperature once thawed.
Mini Chocolate Pecan Pies
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:
30Serving Size:
1Amount Per Serving: Calories: 186Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 36mgSodium: 123mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 2g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
