Pecan pie is a Texas favorite at any time of year, but it is especially welcome during winter after the pecan trees give a bountiful harvest. Traditional pecan pie filling gets new life from using phyllo cups instead of pie crust. The flaky layers are a tasty complement to pecan pie filling.
The Karo company claims the wife of one of its corporate sales executives invented the pecan pie recipe. This filling recipe is adapted from their classic pecan pie recipe.
Pecan Pie Tartlets Yield: 12 servings
Pecan Pie Filling Ingredients:
- 3/4 cup light corn syrup
- 3 large eggs
- 3/4 sugar
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (approximately 4.5 ounces)
- Optional garnish: 12 pecan halves
Phyllo Cup Ingredients:
- 10 sheets phyllo dough (9×14 inches)
- 3 tablespoons butter
Preheat the oven to 350°F.
Begin by preparing the pecan pie filling. In a large mixing bowl, stir together the corn syrup, eggs, sugar, butter and extract. Add the chopped pecans and stir until incorporated. Set aside.
Butter tins and set aside. Melt remaining butter in a small dish.
Remove one sheet of phyllo from the stack. Lightly brush it with melted butter. Continue layering with phyllo and brushing with butter until the stack is five sheets high. Use a sharp knife to cut the dough in half lengthwise. Then make two vertical cuts to create six equal squares. Place each stack in a cavity of the cupcake pan and press down to create a phyllo cup. Repeat the process to make six more pastry cups.
Distribute the pecan pie filling between the cupcake cups. If desired, decorate the pies by adding a pecan half to the center of each cup.
Bake until the filling is set, about twenty minutes.
Once the cups are cool enough to handle, carefully pop them out of the pan using a butter knife. Allow the pecan pies to continue cooling on a wire rack until the filling sets completely, about an hour.
Phyllo Dough Tips
Finding phyllo dough is hit or miss because some grocery stores stock it as a seasonal item. Shop for phyllo dough in the frozen food case near the pie crusts and puff pastry. Tom Thumb is good place to start.
Even though it is delicate and as thin as tissue paper, phyllo dough is user-friendly. The Athens brand comes in a twin pack of 9×14 sheets. This makes it easy to use phyllo for smaller applications. For this recipe, thaw one sleeve of dough in the refrigerator overnight.
Have all materials laid out and work quickly when handling the dough. Cover the stack of dough with a piece of plastic wrap and a damp paper towel to keep it from drying out as you make the pastry cups. Wrap leftover dough in plastic wrap and store in the refrigerator.
Be sure the phyllo adequately covers the cup. Cover any holes or tears with additional dough to keep the filling from seeping out.
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