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  • ¾ cup white sugar
  • ¼ cup light brown sugar
  • 1 cup corn syrup
  • ¾ teaspoon vanilla extract
  • ⅓ cup melted butter
  • 3 eggs beaten
  • 1 cup chopped pecans
  • 2 pillsbury pie crusts, or pie crust of choosing

  • Preheat the oven to 350 degrees. Grease your mini muffin tin.
  • Roll out the pie crusts and cut with a circle cookie cutter, or I used a child's cup (from Ikea) about 3 inches in diameter. Press the pie crust circles into the mini muffin tin.
  • Pie Filling
  • Add all ingredients except for the pecans into a medium size mixing bowl and stir until combined. Will be the consistency of a syrup.
  • Add a small amount of pecans to each pie circle in the muffin tin. Pour about a ¼ cup serving of pie filling on top of pecans into each pie cup. The pecans will float to the top.
  • Bake for 22-25 minutes. Mine were done at exactly 23 minutes but cooking time can vary based on your oven. Remove from the oven and allow to cool for about 5 minutes, remove gently, use a fork if needed and allow to continue cooling on a wire cooling rack.

Source recipes -Here-

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