Table of Contents
Table of Contents
350F – 25 minutes
#
Ingredients
#
- 1 pie crust
- 1/3 C corn syrup
- 1 large egg
- 1/3 C brown sugar
- 1/2 t vanilla
- 2 T butter (melted)
- 1/4 t salt
- 3/4 C pecans (chopped)
Instructions
#
- Set an oven rack one level below center. Preheat oven to 350 degrees Fahrenheit.
- Roll pie crust into about a 12 inch circle. For a premade pie crust, this just takes a few gentle rolls in each direction to stretch it slightly. Cut 18 rounds out of the pie crust using a 2-1/2″ to 3″ round cookie cutter. (I used a biscuit cutter which is about 2-3/4″ in diameter. You can also use a glass if you don’t have one). I got about 14 out of the first circle and re-rolled the scraps to get the remaining 4 rounds.
- Press rounds into a greased mini muffin tin and smooth out the sides so the edges aren’t all folded over themselves. Edges should go up to the top of the mini muffin tins. Prick the bottoms with a fork so air bubbles don’t get trapped underneath the dough. Chill in the refrigerator while mixing the filling.
- Mix together corn syrup, egg, brown sugar, vanilla, butter, and salt until well-blended. Add pecans and stir to combine.
- Fill each mini pie crust with 1 tbsp filling. Do not fill past the edge of the pie crusts — a little crust should stick up above the top of the filling in each mini pie. The filling will bubble and rise while baking and you want to avoid it spilling over if possible.
- Bake for 25 minutes or until filling is set. If the tops begin to brown too quickly after about 15 minutes, you can cover the top with tin foil for the remaining time.
- After removing from the oven, check to see if any filling has spilled over the edge of the crust. If it as, and it cools like that, the hardened melted sugar will essentially glue your mini pies to the muffin tins, making it very difficult to remove them without damaging the crust. Take those ones out of the mini muffin tin while still hot to avoid that issue!
- Top with dollops of whipped cream before serving, if desired