Mini Pecan Pie Tarts
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|1||package pie crusts-already made, you just roll out and use|
|1||3 inch circle cutter, for cutting the pie crusts into smaller shapes|
|1/3 c||dark karo syrup|
|2 tsp||butter, melted|
|1/4 tsp||pure vanilla extract|
|1/2 c||finely ground pecans|
|1||24 count mini muffin tin, sprayed lightly with cooking spray|
Prepare 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.
Beat 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.