The Best Pecan Mini Pie Recipe

Ingredients
2 C. Pecans, broken
1 1/2 C. Corn Syrup
1 C. Sugar
1/4 C. Butter
4 Eggs
2 teaspoons Vanilla Extract
1/4 teaspoon Almond Extract
3/4 teaspoon Salt
2 Pie Crusts (we used store bought)
8-10 Mini Pie Tins

Instructions
Preheat oven to 350°F

Bring sugar and corn syrup to a boil for two minutes, stirring to ensure sugar is dissolved. Remove from heat and add butter and salt. Stir until smooth.

Set filling aside and roll out 2 pie crusts. Roll them fairly thin and use the mini pie pans as a template. Add 1/2 - 1 inch margin to ensure a good fit. You can re-roll scraps.

Crimp or trim edges as desired. Prick bottom of crusts with a fork to prevent bubbling.

Be sure to let crust chill in fridge for 20 minutes after handling.

Once pie crusts are chilled, beat your eggs and mix into filling until smooth again. Stir in pecans.

Fill your crusts with pecan filling until almost full and bake on a cookie sheet for 23- 28 minutes.

Let cool and Enjoy!

These freeze very well in an air tight container or zipper bag.

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