Mini Pecan Pies (houseofyumm)

3/4 c sugar
1/4 c light brown sugar
1 c corn syrup
3/4 t vanilla
1/3 c melted butter
3 eggs beaten
1 c chopped pecans
2 pillsbury pie crusts, or pie crust of choosing

Preheat oven to 350 F. Grease your mini muffin tin. Roll out the pie crusts and cut with a circle cookie cutter or a glass about 3″ in diameter. Press the pie crust circles into the mini muffin tin. Add all ingredients except for the pecans into a medium size mixing bowl and stir until combined, will be the consistency of a syrup. Add a small amount of pecans to each pie circle in the muffin tin. Pour about 2 T pie filling on top of pecans into each pie cup. The pecans will float to the top. Bake for 22 – 25 min. Cooking time can vary based on your oven. Remove from the oven and allow to cool for about 5 min, remove gently, use a fork if needed and allow to continue cooling on a wire cooling rack. Makes about 24 mini pies, possibly more depending on the pie crust you are using. Note: You may have some pie filling left over after making the mini pies.



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