Are you planning your Thanksgiving menu? My sisters and I are, and we realized one issue we have every year is that we make way too many desserts. We typically prepare a pumpkin pie, pecan pie, chocolate pecan pie, carrot cake, and it goes on and on. No joke! I decided to try this recipe from an old Southern Living Magazine recipe for Mini Pecan Pies, and they were a hit! I tweaked it just slightly, and it’s heavenly. I figured this way, we have plenty of pecan pie, and now we really only need one more dessert. This also makes a great Christmas party idea, so I hope you like it!
Mini Pecan Pies
12 mini pies
3 cups chopped pecans
3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 tablespoons melted butter
11/2 teaspoons vanilla extract
1 1/2 (8-oz.) packages frozen tart shells
1. Preheat oven to 350ºF.
2. On a baking sheet or in a large skillet toast pecans by cooking in a single layer 6 to 8 minutes or until lightly browned.
3. In a medium bowl, whisk together sugar and corn syrup. Stir in pecans, eggs, butter, vanilla and salt, mixing well. Spoon 1/4 cup mixture evenly into each tart shell and place on a large baking sheet covered with aluminum foil.
4. Bake in preheated oven 25 to 28 minutes or until set. remove to wire racks and let cool completely at least 30 minutes.