Pecan Pie Bites
One of my favorite memories around the holiday season was gathering pecans in my grandmother’s yard. She had several trees, and there was more pecans there than we knew what to do with. My mother would add pecans to just about every recipe she made. She’d roast them in the oven, making them fragrant and wonderful and then add them to different salads, side dishes and dessert recipes.
We had neighbors with lots of pecan trees too that we’d go and gather pecans in their yards too. As payment, they’d let us take half of what we gathered. When we got a couple hundred pounds, we’d go to the market and sell them, and have extra money for Christmas presents. It was an easy job for a kid, and taught me early the importance of working and earning my own money.
I still love pecans, and add them to so many recipes. But my favorite way to enjoy them is in a pecan pie. It was my Granny’s favorite dessert, and is mine too. A few days ago I transformed her traditional pecan pie recipe into these bite-sized pecan pie bites.
To make sure the pecans are their absolute tastiest, I roast them first by spraying them with a little Crisco® 100% Extra Virgin Olive Oil Spray. This really helps bring out the flavor of the nuts, and the taste is incredible. I always get my Crisco® 100% Extra Virgin Olive Oil Spray and other great Crisco® products at Publix, where I get a great value.
Next I combine the sugar, corn syrup, vanilla, a little bourbon and an egg with the pecans and mix it well. Then I pour the mixture into the little Athens Phyllo Shells and bake. They’re so easy and a perfect little pecan pie treat that’s not overly sweet.
I know I’ll be making another batch of these for Christmas. They were so good! What will you be making? What is your favorite holiday recipe?
Be sure to head over to the The Dessert Debate and check out al the wonderful holiday recipes for fun ideas too!
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Yield: Makes 2 Dozen
Pecan Pie Bites
- 1 cup chopped pecans
- Crisco® 100% Extra Virgin Olive Oil
- 1/4 cup sugar
- 1/4 cup dark corn syrup
- 1 large egg, lightly beaten
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon bourbon
- a pinch of teaspoon salt
- 2 (2.1-oz.) package frozen mini-phyllo pastry shells
Heat oven to 350º. Spread pecans in a single layer on baking sheet. Spray with Crisco® 100% Original Oil Spray. Bake pecans for 8 to 10 minutes or until toasted and fragrant.
Combine sugar, corn syrup, eggs, butter, vanilla extract, bourbon and salt in a medium bowl. Mix well. Stir in toasted pecans.
Spoon heaping teaspoons into pastry shells, and place on baking sheets.
Bake at 350º for 20 to 22 minutes or until set. Let cool on wire racks.
Did you make this recipe?Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!
This is a sponsored post written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.