Mini Pecan Pies

• Vegetarian

• Baking & Spices

  • 1 cup Brown sugar, packed
  • 1/4 cup Cornstarch
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 1/2 cups Pecan, halves
  • 16 Pecan, halves

• Bread & Baked Goods

  • 1 box Pillsbury pie crusts, Refrigerated

• Dairy

  • 1 tbsp Butter, salted

• Liquids

  • 1 1/4 cups Water

Found on pillsbury.com

Description

Ingredients

• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
• 1 cup packed brown sugar
• 1/4 cup cornstarch
• 1 1/4 cups water
• 1 tablespoon salted butter
• 1 teaspoon vanilla
• 1 1/2 cups pecan halves, chopped
• 16 pecan halves

Directions

• 1 Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
• 2 Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
• 3 In 2-quart saucepan, mix 1 cup packed brown sugar, 1/4 cup cornstarch and 1 1/4 cups water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in 1 tablespoon salted butter, 1 teaspoon vanilla and 1 1/2 cups pecan halves, chopped. Cool 10 minutes.
• 4 Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.

Nutrition