Crispy Pecan Pie Bites
a holiday party, and watch 'em disappear fast! ...
Ingredients
15 frozen mini fillo shells
1/4 cup fat-free liquid egg substitute
3 tbsp. brown sugar (not packed)
1/2 tbsp. light whipped butter or light buttery spread, room temperature
1 drop vanilla extract
Dash salt
1/4 cup roughly chopped pecans
Optional topping: Fat Free Reddi-wip
Directions
Preheat oven to 375 degrees. Place shells on a baking sheet.
In a medium bowl, thoroughly mix egg substitute, brown sugar, butter, vanilla extract, and salt. Stir in 2 tbsp. chopped pecans. Evenly distribute mixture among the fillo shells.
Evenly distribute remaining 2 tbsp. chopped pecans among the shells, about 1/2 tsp. each.
Bake until edges are crisp, 15 - 18 minutes. Enjoy!
1/5th of recipe (3 pieces): 106 calories, 6g fat, 87mg sodium, 12g carbs, 0.5g fiber, 5.5g sugars, 3g protein
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Comments
The picture looks like you put them in a muffin tin... not just on a bakeing sheet.
Original Post by: razThe picture looks like you put them in a muffin tin... not just on a bakeing sheet.
That's because they're premade filo shells.
Took to neighbors for Thanksgiving and they LOVED them. Kept a few for hubby and myself, and I have to admit they were very good.
Making again for Christmas.
Thanks for a easy recipe.
I might make a few changes (real egg, butter, touch more vanilla), but I like this idea a lot. I'm a huge pecan pie fan, but the sugar and butter amounts in a real pecan pie are unreal. The family would probably die if I substituted these at a main holiday meal, but for another time of the year or a party, that could work!
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This is a fantastic recipe for holiday celebrations! Thanks!