Dairy-Free Mini Pecan Pies or Tarts
Prep time
Cook time
Total time
This is a fabulous make-ahead dessert. Once prepared and cooled, these tarts can be stored in an airtight container for several days.
Recipe type: Dessert
Cuisine: American
Serves: 24 pecan tarts
  • ⅓ cup finely chopped pecans
  • ½ cup packed brown sugar
  • ⅓ cup non-GMO corn syrup or golden syrup (can sub maple syrup)
  • 1 large egg, lightly beaten
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 24 mini Fillo shells (found in freezer section of most supermarkets) or mini dairy-free pie shells
  1. Preheat your oven to 350°F.
  2. Take the fillo shells out of the package and space them out on a cookie sheet with high sides.
  3. Divide the pecans evenly among tart shells. In a medium bowl, whisk together the brown sugar, syrup, egg, egg white, vanilla, and salt until combined. Spoon 2 teaspoons of the sugar-egg mixture over the pecans in each fillo shell.
  4. Bake for 20 minutes or until the pastry is lightly brown and the filling is puffy.
  5. Remove the pies to a wire rack to cool completely.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/mini-pecan-pies-tarts