Friday, December 4

Mini Pecan Pies

One of our favorite Holiday desserts, either for Thanksgiving or Christmas dinner is pecan pie! About 3 years ago I decided to use the same pecan pie recipe I always use, but with a twist: as mini or individual pies! Most years I use a ready made pie crust, (I’m all for ease and time saving methods), but this year I decided to make the crust from scratch.

Either way, these are delicious and much easier to wrap, store and freeze after all the guest have headed home. And the best part? I can just reheat one and add my favorite topping!

I like the Karo Syrup Classic Pecan Pie Recipe, but you can use your favorite recipe with similar results.




Classic Pecan Pie (Mini)


Ingredients:

• 1 cup Karo Light OR Dark Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon Pure Vanilla Extract
• 1-1/2 cups (6 ounces) pecans
• 1 Homemade or 1 Ready Made pie crust


Directions:

Preheat oven to 350°F.
For easy clean up, lightly spray baking dishes with cooking spray before placing pie crust in dish.
Cut and insert prepared pie crusts into mini Rankin baking dishes.

Use a spoon or fork to give the crust a pattern

In a medium bowl, mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
Pour filling into pie crusts.
To keep pie crust from over browning, cover edges of crust with foil.
I tear thin strips of aluminum foil and wrap around the crust, then remove during the last few minutes of baking to allow the crusts to brown a little.

Filled and ready for baking

Bake on center rack of oven for 50 to 60 minutes. Pie is done when center reaches 200°F.
Tap center surface of pie lightly - it should spring back when done.
Cool before serving to allow pie to "set up" or become firm.



 To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.

PRINT THIS RECIPE

Enjoy and Happy Holidays!

Elizabeth
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Lemon Ice Box Pie

Banana Cream Pie





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