MINI PECAN PIES w/chocolate
Equipment
- mini cupcake pans {silicone recommended}
Ingredients
- 2 refrigerated pie crust dough rounds [1 package]
- 2 large eggs
- 2/3 cup Dixie Crystals sugar
- 1/2 cup Light Karo Syrup
- 2 T butter melted
- 1/2 tsp salt
- 1 tsp vanilla extract
- pecan halves [72]
- chocolate chips [120]
- silicone mini cupcake pan*
Instructions
- Roll out each pie crust round a little to thin and flatten. Using a 3 inch diameter biscuit cutter or glass, cut rounds.
- Re-roll dough and continue to cut rounds. Each dough crust should yield 12 rounds.
- Gently place rounds into mini cupcake pan, pleating edges to fit.
- Place 5 chocolate chips in each pie and top with 3 pecan halves.
- Combine eggs, sugar, butter, syrup, salt and vanilla and whisk to combine.
- Slowly and carefully pour liquid into each pie almost to the brim. [You might have more than you need] Try to submerge pecans to prevent them from burning.
- Bake pies in a 400 degree oven for 15 minutes. This will get your crust cooked. Then to insure the inside is cooked reduce oven temperature to 300 and continue baking 10 more minutes or until filling is set and pies look done. Let cool and carefully pop from pan. Makes 2 dozen.
Notes
*if using a metal pan, grease first. If using a muffin tin for bigger “pies” adjust size of dough rounds and cooking time.