Mini Pecan Pies
- 1 pkg (14.1 oz/399 g) refrigerated pie crusts (2 crusts), softened according to the package directions
- ½ cup (125 mL) butter (1 stick)
- ½ cup (125 mL) packed brown sugar
- ½ cup (125 mL) light corn syrup
- 2 eggs
- 1 tsp (5 mL) vanilla
- ½ tsp (2 mL) salt
- ¾ cup (175 mL) pecan halves, chopped
Preheat the oven to 350°F (180°C).
Unroll the pie crusts onto a lightly floured surface. Cut 3 circles from each crust with the large Pie Dough Cutter. Place the circles into the wells of the Mini Pie Pan, pressing the dough into the bottom and up the sides of the pan, and pressing the edge of the dough into the scalloped rim.
Place the butter, sugar, and corn syrup in a Classic Batter Bowl and microwave on HIGH for 2–3 minutes, or until the butter is melted; whisk to combine. Let the mixture cool for 3–4 minutes.
Add the eggs one at a time, whisking well after each addition. Add the vanilla and salt; whisk to combine.
Place 2 tbsp (30 mL) of the pecans in each well of the pan. Pour the sugar mixture evenly into the wells, covering the pecans.
Bake for 30–33 minutes, or until the crusts are golden brown and the filling has set. Remove the pan from the oven and let the pies cool in the pan for 5 minutes before releasing.
- 6 servings
Nutrients per serving:
U.S. Nutrients per Serving: Calories 560, Saturated Fat 15 g, Cholesterol 105 mg, Sodium 430 mg, Carbohydrate 59 g, Fiber 1 g, Sugars 41 g, Protein 5 g