The Super Bowl is coming up in a little over a week, and, while I have never been one to turn up my nose at a delicious, hot, melty, savory dip (and will be making and devouring a few of those for the occasion, as a matter of fact), dessert is something that can never be ignored -- even when it comes to the Super Bowl.
Wow, that was a long sentence.
Anyway. I made these for Thanksgiving, but I think pecan pie is appropriate for pretty much every occasion, Super Bowl and random Tuesdays included. These little pecan pies using phyllo shells are perfect, because they can be assembled ahead of time, they're corn syrup-free, and they're as delicious as they are adorable. We topped ours with dollops of whipped cream, which I believe is a must when we're talking about pecan pie in any way, shape, or form. Yum.
Pecan Pie Bites
1 tablespoon butter, melted
1 large egg
4 teaspoons brown sugar
2 tablespoons honey
1/4 teaspoon vanilla
1/2 cup pecans, chopped
15 miniature phyllo shells (1 package, from the frozen section)
1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans.
3. Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.
4. Bake for 10 to 15 minutes. Let cool before serving.