These mini pecan pies are naturally dairy free, and a fabulous dessert for holiday parties throughout the season. They’re easy to make, can be made and stored in advance, and travel well (in case you need to pack along a dessert for yourself!
Easy Mini Pecan Pies or Tarts for Special Dairy-Free Occasions
The recipe for these delicious pecan tarts was shared with us by Denise Hall, back when she wrote for Fit Fare.
One of my all time favorite holiday recipes is for mini pecan pies. I first tried this recipe at a “Taste of the Holidays” party sponsored by the local hospital where I worked. Part of my job as a dietitian at the Outpatient Diabetes Center was to find healthy recipes that a caterer could prepare for a holiday event targeted to our local community.
The last year I participated we had over 500 attendees so we needed recipes that were simple, good for you, could be prepared in quantity, and could be made ahead. The recipe we served at the party is a modified version of one we found in the November 2000 Cooking Light magazine.
Special Diet Notes: Mini Pecan Pies or Tarts
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.
- 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
- Preheat your oven to 350°F.
- Take the fillo shells out of the package and space them out on a cookie sheet with high sides.
- 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.
- Bake for 20 minutes or until the pastry is lightly brown and the filling is puffy.
- Remove the pies to a wire rack to cool completely.