Preheat oven to 350 degrees F. In small bowl, combine brown sugar, corn syrup, butter, and egg; beat well. Stir in pecans and vanilla; mix well.
Set the filo shells on a non-stick cookie sheet. Fill each shell with 1-2 teaspoons of the pecan filling.
Bake for 15-16 minutes, or until the filling is bubbly and just set. Remove from cookie sheet and let cool on wire rack. Be careful here - the brown sugar mixture is very hot and it will burn your fingers if you touch it. Use a spatula and a fork to remove the little pecan pie bites from the cookie sheet. Don't wait for these sugary bites to cool, because sugar mixture hardens quickly and the shells will be glued to the pan!
Originally Submitted
12/27/2010
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