PECAN PIE

INGREDIENTS

• 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

INSTRUCTIONS

• 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.

Note
Source recipes -Here-