Mini Turtle Pecan Pies Recipe: Day 1 – 5 Simple Party Foods in 5 Days
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
Sinkology and Food for a Year are excited to present a new food-loving series of recipes. Just in time for all of the upcoming opportunities to party comes the “5 Simple Party Foods in 5 Days” series.
Today’s recipe is a simple twist on a holiday favorite in my family – pecan pie. Pecan pie isn’t typically considered a simple party food. But, thanks to one of my favorite freezer staples, frozen mini phyllo cups, what once was considered a “sitting at the dinner table treat” can know be enjoyed with single-handed ease.
This quick recipe takes the best of a traditional pecan pie, combines it with a touch of chocolate & caramel and squeezes it into a miniature, flaky phyllo shell. The result? A singular bite of sticky, gooey, crisp, candy-like turtle pecan pie. To prepare this recipe, simply spray a 24-count mini muffin tin with non-stick cooking spray (this may just be the most important step of all, trust me), mix up the 6-ingredient pie filling, and begin assembly.
First, 24 phyllo cups get filled with 24 Rolos.
Next, 24 Rolos get topped with 24 pecan halves.
Last, 24 pecan halves get a mini drizzle of the most perfect pecan pie filling.
Into the oven it goes, for 24 minutes. Just kidding – wouldn’t that be funny? It’s actually 25 minutes, ha!
The last few minutes of baking confirm impending deliciousness, thanks to the most perfect combination of aromas coming from the oven :: sweet, buttery baking mixed with a hint of chocolate.
Once baking is complete, allow the mini pies to cool for 1 to 2 minutes before removing them from the muffin tin.
Each little turtle pecan pie makes the perfect bite: crisp, chewy, pecan pie heaven with a touch of caramel & chocolate and just a hint of saltiness. So yummy, so easy – the perfect party food!
Be sure to check back tomorrow for the second installment of Sinkology’s 5 Party Foods in 5 Days ((HINT :: it has to do with No-Fail Shrimp!)).
- 24 pre-cooked mini phyllo shells
- 24 Rolo candies, unwrapped
- 24 pecan halves
- 1 egg
- 1/3 c sugar
- 1/3 c dark Karo syrup
- 2 t vanilla
- 2 t salted butter, melted
- pinch of kosher salt
- Preheat oven to 325°. Prepare a 24-count mini muffin pan by spraying with non-stick cooking spray. Fill each well with a phyllo shell, top with one Rolo and one pecan half. In a small mixing bowl, combine remaining ingredients - whisk until all ingredients are well incorporated.
- Using a teaspoon, carefully pour 1 to 2 teaspoons of filling into each cup. Be careful not to overfill ((the filling will expand during the baking process)). Please note, after each cup is filled you will have leftover filling*.
- Bake mini pies for 23-30 minutes or until tops are medium golden in color and the filling is set.
- Once baking is complete, allow the mini pies to cool for 1-2 minutes before removing to serve.
- To store, place cooled pies in an air tight container. Lasts up to 1 week.
- Makes 24
- *Refrigerate remaining filling for a later use or to make another batch of mini pies. Filling lasts refrigerated up to 3 days.
This recipe was written by Emily Schuermann, food blogger at Food for a Year. You may be wondering what a food blogger and a copper sink company have in common. Well, it all started with building a home and loving a sink. To meet the ((gorgeous farmhouse copper)) kitchen sink that started it all, go here.
For more recipes from our copper-loving foodie, check out our blog. If you have any questions about copper or copper sinks, our Sinkologists are here to help. Contact us or follow us on Facebook, Twitter, Houzz, Pinterest, or Instagram for helpful tips, recipes, and design ideas.