Chocolate Praline Pies with Phyllo Shells

These Chocolate Praline Pies will quickly become your new favorite dessert to serve during the Holidays. They’re made with Athens Phyllo Shells, require only 10 minutes, and are filled with salted caramel, chocolate, pecans and topped with caramel whipped cream! 

The countdown to the holidays has already started and I’ve been extra busy this year with 2 minions, which is why I love a good Athens Foods dessert! These Mini Chocolate Praline Pies use the Original Phyllo Shells, are no-bake, take 10 minutes, and are the perfect little treats to serve when hosting for the holidays.

How to make Chocolate Praline Mini Pies 

My favorite part about baking with Athens Foods is they do most of the work for you. These mini pies use their Original Phyllo Shells as the pie crust and are ready to eat right out of the box. Baking them is optional! I like to bake them for extra crunch and flavor but you can skip this step and they still taste amazing! They are filled with a chocolate praline filling, topped with caramel whipped cream, and ready to eat in 10 minutes.

Phyllo Shells 

Making pie crust is just an extra step that I am not fond of when I’ve got a million other to-dos. Thankfully Athens Foods has gifted the world with multiple options so we don’t have to worry about it. I used their Original Phyllo Shells so it can balance out the chocolate praline in the filling. They also have Phyllo Dough that makes a delicious crust for larger pies, like in my Gingerbread Pie. The possibilities are endless! You can just defrost the shells and use them as is or you can toast/bake them for a few minutes to give them a nice golden crisp. 

Chocolate Praline Filling 

The filling in my Chocolate Praline Mini Pies has all the best flavors- salted caramel, chocolate, pecans, and whipping cream to make it extra creamy. It takes 2 simple steps to make it. Over medium heat combine the caramel, chocolate, and heavy whipping cream. Then you remove and add the chopped toasted pecans and they are ready! This recipe makes a little more than enough filling for a box of Phyllo Shells (there are 15 in a box). You can get away with 20-25 depending on how much you fill them. If you do want to make more than 15, simply double the caramel whipped cream recipe. 

Caramel Whipped Cream 

To add the final touch to these little goodies, I made a caramel whipped cream to top them off. Like I promised, this step is also quick and easy to do. You simply beat whipping cream until soft peaks form, add the caramel, and continue beating until stiff peaks form.  

Frequently Asked Questions (FAQs) 

Do the pecans have to be toasted? 

You can skip toasting the pecans but I prefer the taste of them toasted. It also adds a little more crunch.

Do I have to use homemade salted caramel sauce? 

You definitely don’t have to use homemade salted caramel and you won’t taste much of a difference if you do. However, homemade is always a good idea and my Homemade Salted Caramel Sauce is delicious! Plus you will have leftovers that you can use to make a number of desserts like:

• Salted Caramel Mocha if you want to treat yo self in the morning
• Slutty Brownies if you’re craving brownies
• Chocolate Caramel Cake if you’re really in the mood for chocolate 

Do I have to make my own whipped cream? 

You can save even more time by using cool whip or canned whipped cream. The caramel whipped cream isn’t a make-or-break-it, and you can always drizzle more caramel on top.

How to store Chocolate Praline Pies  

Like almost all baked goods, the fresher they are, the better they taste. They can be served cold, slightly chilled or at room temperature. You can store them in an airtight container in the refrigerator for up to a week or in a freezer for up to a month. Let them defrost before you serve them if stored in the freezer.

I just recommend topping them fresh with whipped cream or using Cool Whip if you’re going to freeze them. 

Thanks so much for reading today’s post! If you love these little treats I highly recommend trying my Mini Lemon Meringue Pies or my Mini Boston Cream Pies. If you have any questions, comment down below, I’m happy to answer! If you make these Chocolate Praline Mini Pies I would love to see the results, so please make sure to tag me @baranbakery on instagram. As always, have a blessed day and happy baking!

Love, B

Chocolate Praline Mini Pies Recipe

Bernice Baran

These Chocolate Praline Mini Pies will quickly become your new favorite dessert to serve during the Holidays. They’re made with Athens Phyllo Shells, take only 10 minutes, and are filled with salted caramel, chocolate, pecans and topped with caramel whipped cream!

4.54 from 15 votes

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Prep Time 3 minutes mins

Cook Time 5 minutes mins

Additional Time 2 minutes mins

Total Time 10 minutes mins

Course Pies & Tarts

Cuisine American

Servings 15

Calories 167 kcal

Ingredients

  

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Shells

• 1 pack 15 Athens Original Phyllo Shells thawed and slightly toasted

Chocolate Praline Filling

• 1/4 cup (120mL) salted caramel sauce
• 1/2 cup (3oz) dark chocolate chips
• 2 Tbsp (30mL) heavy whipping cream
• 1/2 cup 60 chopped pecans toasted

Caramel Whipped Cream

• 1/4 cup (60mL) heavy whipping cream cold
• 1 Tbsp (15mL) salted caramel sauce

Instructions

 

Shells

• Place the Athens Original Phyllo Shells in the toaster oven and toast for about 5 minutes on 400F (204C). Remove them and set aside to cool.
  1 pack 15 Athens Original Phyllo Shells

Chocolate Praline Filling

• In a small pot over medium-low heat, combine the caramel, chocolate and heavy whipping cream. Stir slowly but continuously for 2-3 minutes, until all of the chocolate is melted and the mixture is smooth.
  1/4 cup (120mL) salted caramel sauce, 1/2 cup (3oz) dark chocolate chips, 2 Tbsp (30mL) heavy whipping cream
• Remove the mixture from the heat and stir in the chopped pecans.
  1/2 cup 60 chopped pecans
• Use a spoon to fill each shell to the top. Refrigerate the shells for a few minutes while you make the whipped cream.

Caramel Whipped Cream

• Use an electric mixer at full speed to beat the cream until soft peaks form. Add the caramel sauce and continue beating just until stiff peaks begin to form. Don’t over beat.
  1/4 cup (60mL) heavy whipping cream, 1 Tbsp (15mL) salted caramel sauce
• Scrape the edge and plop a dollop over each shell! Top with additional chopped pecans and/or salted caramel drizzle!

Notes

Depending on how much you fill the shells with filling, you can make up to 25 pies. If you want to make more, double the whipped cream recipe.

You can use store bought caramel or homemade caramel – there won't be a major difference in taste. But my Homemade Salted Caramel Sauce is delicious and you will have leftover to use in other recipes.

Nutrition

Serving: 1gCalories: 167kcalCarbohydrates: 12gProtein: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 6gCholesterol: 22mgSodium: 113mgFiber: 1gSugar: 6g

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This post was sponsored by Athens Foods, all thoughts and opinions are 100% my own. Thanks so much for supporting the brands that support Baran Bakery!