Small pecan pies like these are simple to make and can be stored for a while. These little treats are also great for Thanksgiving.
INGREDIENTS
SERVINGS: 12 MINI PECAN PIES– 1 pie crust store-bought or homemade– 1/3 cup light corn syrup– 1/4 cup brown sugar– 1 and 1/2 tablespoons unsalted butter melted– 1 egg lightly beaten– 1/2 teaspoon vanilla extract– 1/2 cup chopped pecan
INSTRUCTIONS
Preheat oven to 350°F. On lightly floured surface, roll pie dough into a 12-inch circle. Cut 12 dough circles with a 3-inch cookie cutter or glass.
1
Dough should come up the sides of a 12-count muffin pan, so stretch it. Let the muffin pan chill while you make the filling.
2
Combine corn syrup, brown sugar, melted butter, egg, and vanilla extract in a bowl before adding chopped pecans. Remove the muffin pan from the fridge.
3
Avoid the dough's edges and evenly distribute 1 tablespoon of pecan pie filling between 12 muffin cups.
4
Bake the filling for 25 minutes at 350°F. Remove from oven and cool for 10 minutes in pan. Carefully remove mini pecan pies from muffin pan and cool on wire rack.