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Mini Pecan Pies

Mini Pecan Pies


Ingredients:
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
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Instructions:
  • Preheat oven to 350°F.
  • On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit). Transfer the muffin pan to the refrigerator while you making the filling.
  • In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough.
  • etc

  • For Full Instruction: livewellbakeoften.com

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