Mini Pecan Pies
Mini pecan pies are filled with a delicious pecan flavor. The crust on this pie is truly just one of the things to brag on. The texture of the pecans mixed with the dark Karo syrup is out of this world. These are perfect for Thanksgiving.
Equipment
- Muffin Pan
- Non-stick spray
Ingredients
- 1 Cup Dark Corn Syrup
- 3 Eggs
- 1 Cup Granulated Sugar
- 2 Tablespoons butter melted
- 1 Teaspoon pure vanilla extract
- 1-1/2 Cups Pecans Chopped
- 2 Cans of Dough I used Pillsbury crescent rolls dough
- Non-stick spray
- 1 Tablespoons Flour
Instructions
- Preheat your oven to 350 degrees
- Lightly flour a flat surface, remove the biscuits from the can ,and begin to flatten them with a rolling pin.2 Cans of Dough, 1 Tablespoons Flour
- Spray nonstick spray on your muffin tray.Non-stick spray
- Place the dough into the muffin baking dish. Begin forming the dough into the muffin tray, making sure the sides of the muffin tray are covered with dough.
- Sit to the side until you finish making the mini pecan pie filling.
- Add Karo syrup, eggs, sugar, butter, pecans, and vanilla to a bowl, and stir.1 Cup Dark Corn Syrup, 3 Eggs, 1 Cup Granulated Sugar, 2 Tablespoons butter, 1 Teaspoon pure vanilla extract, 1-1/2 Cups Pecans
- Add the pecan pie filling to the muffin tray with dough, then fill each muffin hole, making sure not to overfill. Use a teaspoon. Only fill halfway.
- Place in the preheated oven for 25 minutes or until the filling has cooked thoroughly.
- Remove from the oven. Allow cooling for 5 to 10 minutes.
- The recipe should make 12 Mini pecan pies