Mini Pecan Pies (Without Corn Syrup)

Ingredients

• 1 sheet pie crust (store bought)
• 1/4 c butter, melted
• 1 c brown sugar
• 1/4 tsp salt
• 1 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 c maple syrup (2.5 ounces)
• 1 tsp corn starch
• 2 eggs
• 1 c pecans, chopped

Instructions

1. 1

   Preheat the oven to 325.

2. 2

   Roll out the pre-made pie crust. Use a...: Roll out the pre-made pie crust. Use a 3” biscuit cutter to cut out circles then roll the dough circle even more - so it stretches to the edges when pressed into the muffin tin.

3. 3

   Use a strip of parchment paper in the...: Use a strip of parchment paper in the bottom of each muffin well. Press the dough into the muffin well, and press the edges to the sides. Gather the dough scraps and re-roll it. Continue until you have all 12.

4. 4

   Pre-bake the pie crusts at 325 for 7...: Pre-bake the pie crusts at 325 for 7 minutes. Remove from the oven and cool.

5. 5

   In a large bowl, whisk together the melted...: In a large bowl, whisk together the melted butter, brown sugar, salt, vanilla and cinnamon. In a separate bowl whisk together the maple syrup and corn starch until smooth. Whisk this into the bowl until smooth. Gently mix in the eggs (as to not incorporate a bunch of air). Stir in the chopped pecans.

6. 6

   Pour the pecan pie mixture into the pre-baked...: Pour the pecan pie mixture into the pre-baked pie crusts. Bake for 18-20 minutes. Or until pie crusts are golden.

7. 7

   Remove from the oven. Use a knife to...: Remove from the oven. Use a knife to go around the edges. Pull up on the paper tabs and let cool on a wire rack. Serve with vanilla ice cream or plain.