Recipe: Mini Pecan Pies!

These were served at a holiday open house I attended over the weekend. They were quite popular. Thanks, Cheryl for sharing the recipe, which comes from the nice folks at Karo corn syrup.

Prep Time: 15 minutes
Cook Time: 20-25 minutes (twice)
Yield: 72 mini pies

• 3 eggs, slightly beaten
• 1 cup sugar
• 1 cup Karo® Light or Dark Corn Syrup
• 2 tablespoons margarine or butter, melted
• 1 teaspoon vanilla
• 1 1/4 cups pecans, chopped
• 72 whole pecan pieces for decoration
• Enough dough for 4 single pie crusts (I use 2 boxes of refrigerated dough)
• 3 or 6 mini muffin pans with 12 cups each
• Cooking spray
  

Preheat oven to 350°F.

In medium bowl with fork beat eggs slightly. Add sugar, Karo® syrup, margarine, and vanilla; stir until blended. Stir in pecans. Set aside.

Roll out the first pie crust thinly. Using a 2.5-inch round biscuit cutter, cut out circles. Lightly spray the muffin pans with cooking spray. Using your thumbs, gently press each circle into a muffin cup and fold against the edges. Re-form extra dough and roll out again until you have all 12 muffin cups lined. Repeat with dough and muffin pans until 3 of the muffin pans are lined.

Stir the pecan mixture thoroughly. Using a teaspoon, spoon pecan mixture into each cup. Fill each cup only about ½ way full. If you fill the cups fuller, the filling spills over when baking. Place a whole pecan piece on top of the filling for a decoration.

Bake all 3 pans at the same time for 20 to 25 minutes or until the crusts are golden brown and the filling is puffy. When ready, remove one muffin pan from the oven at a time. Working quickly, remove the mini pies from the pan and cool on a wire rack. If the pies start to stick to the pan, place the pan back in the oven and start working on a different pan.

If you have 3 more muffin pans, proceed to fill those while the first batch is baking. If not, wash your pans thoroughly before starting on the second batch.