Everybody likes that sweetness, but you can only take so many bites of it before you overwhelm your palette. That’s why when I saw Hungry Girl‘s recipe for mini Pecan Pies, I thought “Of course!” Bite-sized is better for this dessert.
I’ve done quite a few mini pies though, and for this one I wanted to try more of a tart/ pinafore bite. So I chose a different phyllo dough, and I’m glad that I did.
1 package phyllo dough pies (or crust if you want to shape your own)
1/3 cup pecans, chopped
2 T brown sugar
1.5 T coconut oil
1/2 packet stevia
1/2 t vanilla extract
dash of cinnamon
-Preheat oven to 400 degrees. Prep your dough as you like, i.e. if you bought the mini pie crusts, assemble those. Place in preheated oven until slightly golden brown (about 5 minutes).
-Assemble the tarts by spooning your nut mixture into the centers of the tarts, filling to the top. Return to oven and bake another 5-8 minutes or until toasted and golden brown. Serve warm if you can, with whipped cream or mint garnish, if you like.
Other Fall Food Recipes from CC: