Mini Pecan Pies

Ingredients and Weight:

• Store-bought pie crusts: 1 package (2 crusts)
• Brown sugar: 1 cup
• Light corn syrup: 1/2 cup
• Butter (unsalted): 6 tablespoons
• Pure vanilla extract: 1 teaspoon
• Eggs: 2 large
• Pecans (chopped): 1 cup

Preparation Time:

15 minutes

Cooking Time:

15-20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Unroll the pie crusts and cut out 16 circles using a 2-inch cutter.
4. Place the circles in mini muffin cups.
5. In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla extract, eggs, and pecans.
6. Pour the pecan mixture into the mini muffin cups.
7. Bake for 15-20 minutes, or until the filling is set and the crusts are golden brown.
8. Let cool slightly before serving.

Nutritional Information:

• Calories: 150
• Fat: 9g
• Carbohydrates: 20g
• Protein: 2g

Dish Characteristics:

• Bite-sized and easy to serve
• Rich and nutty flavor
• Flaky and buttery crust

User Comments:

• "These mini pecan pies were a hit at my Thanksgiving gathering!"
• "The perfect dessert for a sweet and satisfying finish to any meal."
• "I loved the crispy crust and the gooey pecan filling."
• "A delicious and easy treat that everyone will enjoy."
• "I added a dollop of whipped cream on top for an extra touch of sweetness."

Special Precautions and Tips:

• Do not overbake the pies, as the filling will become too hard.
• If you don't have mini muffin cups, you can use a regular muffin tin and cut out larger circles from the pie crusts.
• To prevent the crusts from browning too much, cover the edges with aluminum foil after about 10 minutes of baking.