Mini Pecan Pies
This spin on the classic pecan pie recipe is perfect for dinner parties.
Don't forget to serve these pies with a dollop of whipped cream.
- For the Pie
- 1 package premade pie dough (2 sheets)
- 3 eggs (beaten)
- ½ cup granulated sugar
- 1 cup light corn syrup
- ¼ cup butter (melted and cooled)
- 1 tablespoon flour
- 1 cup Pecan (finely chopped)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
For the pie:
Preheat oven to 180 degrees C (approximately 350 degrees F).
Using a round cookie cutter (about 7.5 cm or approximately 3 inches in diameter), cut out rounds from dough and fit each one into a mini pie tin. Line tins with parchment paper, fill with dried beans or pie weights and blind-bake for 5 minutes.
Mix together all other ingredients in a large bowl.
Divide pecan mixture among prebaked pie shells, filling almost to the top. Bake for about 10 minutes, or until filling is set and crust is golden brown. Remove from oven and let cool on a wire rack.
While pies are baking, chill a metal or glass bowl in the freezer.
Add whipping cream to the chilled bowl. Beat cream on high speed until it begins to thicken. Add sugar and vanilla. Continue beating until stiff peaks form.
Serve pies topped with whipped cream.