Tuesday, May 8, 2012

Eating from the Pantry: Mini Pecan Pies

I was looking for a small, appetizer size dessert when I thought what about a pie? A pecan pie.  A mini pecan pie. Perfect. 

 Mini Pecan Pies 24 servings (adapted from this recipe)

2 TBSP butter, softened
3/4 cup packed brown sugar
1 egg
1 tsp vanilla
3/4 cup chopped pecan
1 prepared pie crust (homemade or store bought)

Preheat oven to 325 degrees.  Spray your mini muffin pan lightly with baking spray. Cut pie crust to fit your mini muffin pan.  (I used a flower shaped cookie cutter - hence the pretty edges)  Carefully mold each crust into the mini muffin wells & set aside. (I used this Pampered Chef Mini Tart Shaper.)

Cream butter & brown sugar together. Add egg & vanilla. Then mix in the chopped pans. Fill your shells 3/4 full. Bake 10-12 minutes, or until lightly browned. Let pies cool in the pan & then gently lift with a small knife to remove. 

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