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)
• 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
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!
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