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Mini Pecan Pies Recipe

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This recipe for Mini Pecan Pies is from Nancy White Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. all purpose flour
1 package refrigerated pie crusts (2 crusts)
3 large eggs, slightly beaten
3/4 c. sugar
1 c. light corn syrup
2 c. pecan halves
1/3 c. butter, melted
1 tsp. vanilla extract
Directions:
Directions:
1. Sprinkle flour onto work surface. Unroll pie crusts and use a rolling pin to spread out edges.
2. Cut 6-8 circles into each pie crust using a 3.5 - 4 inch cookie cutter.
3. Press circles into a well-greased nonstick muffin pan.
4. In a medium mixing bowl, combine eggs, sugar, and corn syrup. Mix well.
5. Add pecan halves, melted butter, and vanilla. Mix well.
6. Fill each pie crust with approx. 1/4 cup of filling.

Bake at 350° for 30 minutes. Cool completely in pan before removing.

To remove: use a knife to gently loosen edges from the pan. Use the same knife or the handle of a spoon to lift the pies out of the pan.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Calories: 397 each

 

 

 

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