Mini Pecan Pies

recipe Catherine Frederick images JeniFoto/Shutterstock

INGREDIENTS

(makes 12 mini pies)

1 homemade pie crust

(see link for Catherine’s Favorite Pie Crust recipe) or use 2 storebought crusts

/ cup light corn syrup 2 Tablespoons granulated sugar ¼ cup brown sugar 1 teaspoon vanilla extract 1 ½ Tablespoons unsalted butter, melted 1 egg, lightly beaten ½ cup pecans, chopped salt, just a pinch

METHOD

Preheat oven to 350°F. Spray each well of a standard size 12-cup muffin pan with nonstick cooking spray. On a lightly floured surface, roll dough out into a 12-inch circle. Use a 3-inch cookie cutter or a glass and cut out 12 circles. Place dough into each muffin tin, making sure that the dough comes about halfway up the sides. Place the tin in the refrigerator while you make the filling.

Combine corn syrup, granulated sugar, salt, brown sugar, melted butter, egg, and vanilla extract in a mixing bowl, then stir in the chopped pecans. Take the muffin pan out of the refrigerator and add about 1 ½ Tablespoons to each of the muffin wells, making sure the filling does NOT come up over the edges of the dough. The filling will expand as it cooks.

Bake for 25 minutes or until filling is no longer jiggly. Remove from oven and let cool for about 10-15 minutes. Gently run a knife around the outer crust to loosen. Remove the pies from the tin and place on a wire rack to cool completely. Serve with a dollop of whipped cream if desired!

Catherine’s Favorite Pie Crust: dosouthmagazine.com/catherines-favorite-pie-crust-recipe/