Prep: 15 minutes Bake: 45 minutes

My grandmother loved pies so I decided to try my hand at pecan. I also forgot to get the right sized pie pan and instead used my tart pans to make mini pecan pies. This worked out well. Let’s dive in.

Ingredients

• 1 3/4 cups sugar

• 1/4 cup dark corn syrup

• 1/4 cup butter

• 1 tbls cold water

• 2 tsp cornstarch

• 3 large eggs

• 1/4 tsp salt

• 1 1/4 cup chopped pecans

• Pie dough at least 9 in

  Prep

1. Preheat your oven to 350 F (175 C)

2. Heat a pot to medium and add the sugar, cornstarch, corn syrup, water and butter

3. Bring this to a boil and remove from the heat, stir to make sure it’s mixed

4. Add the eggs to a medium bowl and beat them until getting frothy

5. Beat in the mixture slowly, don’t scramble your eggs if it’s too hot still

6. Stir in the vanilla, salt and pecans

7. Cut your dough to fill the tart pans

8. Pour in the mixture in each until mostly full (it didn’t bake up so much)

9. Bake for 45 minutes or until a knife is clean when inserted

Afterthoughts

These came out really well! They cooked pretty seemingly evenly. The smaller size didn’t seem to mess with the baking like I was worried. The trick is to check it. I haven’t had pecan pie before and this was not bad. I know it has a lot of sugar but it doesn’t taste overly sweet which was a nice touch. You can get a few out of this, I should have gotten at least 6. It’s a fun way to serve single serve pies at any event.