Pecan Pie Tarts

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The thing about pecan pie…20131028-214954.jpg

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.

Ingredients20131028-214906.jpg

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 salt20131028-214918.jpg

dash of cinnamon

Directions

-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).

-In a pan, drop in nuts and oil, making sure the nuts are coated well. Then add the remaining ingredients. Turn over until nice, sweet and crunchy sugar layer forms.20131028-214942.jpg

-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:
Yam’O’Lanterns

Pumpkin Chili

Mini Pumpkin Pies for One

 

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