package pie crusts-already made, you just roll out and use
3 inch circle cutter, for cutting the pie crusts into smaller shapes
dark karo syrup
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pure vanilla extract
finely ground pecans
24 count mini muffin tin, sprayed lightly with cooking spray
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1Prepare a lightly floured work surface and lightly dust one of the pie crusts after you roll it onto your surface, roll to make it slightly thinner. Cut 3 inch circles and fit each one into the cups of the mini muffin tin. The pie mixture will make about 36 mini tarts total. You won't use quite all of both crusts in the box.
2Beat the egg and sugar well. Add the karo and melted butter, beat well, mix in the vanilla, then fold in the ground nuts. Fill each little tart shell about 3/4 full. Bake in a 350 oven for about 18 minutes. The crust will be golden brown when done. Don't over bake or the pies will be tough.
About this Recipe
Robin DuPree robdupree - Aug 23, 2010
They look delectable, and the mini is great so I can portion them into small treats...
Vivian Queen-Chase MsVivian - Oct 21, 2010
Love Love Love to fix minis
Debbie Bankston Deb59 - Oct 24, 2010
I made a batch of these for a craft show this past Saturday and sold out right away...next time I will make a double batch...
Janet Ryder Beda - Dec 22, 2010
I've made these every Christmas for years, but the recipe I have doesn't call for karo syrup. My tarts were never as creamy as I prefer, so I was thrilled to see this recipe! My first batch is in the oven right now...I can't wait to bite into one and discover that creamy texture just like a really great pecan pie...yummmm....
Merry Christmas fellow In a Pinchers!
Debbie Bankston Deb59 - Dec 23, 2010
oh thanks...these are the best ones I have tried...so I just stick with this recipe...I make them about once a month for different occasions I attend and for my hubby who loves them...