This was a recipe I had originally planned to make for my Thanksgiving meal. But things didn't go as planned and I had to derail this cute little pie tart for another time. Fast forward to new year's and voila. One of my favorite pies in the whole wide world is the old fashioned pecan pie. I'd eat up the whole pie before anyone could get their forks into it. Okay maybe not, but I could eat a slice or two or three in one sitting. Sad isn't it?
Traditional recipes call for corn syrup. I'm not much a fan of the stuff, but I know it's found in a lot of the things I've eaten. So I scoured the interweb and found a recipe on All Recipes. It's contains ingredients conveniently found in your pantry and without the corn syrup. It still tastes like a pecan pie. Woohoo... It was a good way to cap off a good New Year's night meal. I simply made the filling and baked them in some keebler mini graham cracker crusts. You can make your own if you have some extra time. But the recipe below just takes a bit of a shortcut using the premade stuff.
Serve this warm or cooled along with a side of vanilla ice cream. Mmmmmm... It may be some time before I make this again, so I enjoyed it as much as I could while it lasted. I guess there's no need for me to go to Marie Calendar's for pie.
Make 12 mini pie tarts or 1 9-inch pie
Mini Pecan Pie Tarts
adapted from All Recipes
12 keebler mini graham cracker tart cups
1 c brown sugar
1/4 c sugar
1/3 c melted unsalted butter
1 tsp vanilla extract
3 eggs
2 Tbsp flour
1 Tbsp milk
2-3 c whole pecans
Preheat your oven to 350˚F
Cream together the butter and sugars. Mix in the melted butter. Then beat in each egg. Mix in the flour, egg, vanilla, milk. Once combine mix in the pecans
Evenly distribute the mixture among the 12 tart cups. Bake for 25 minutes. Let it cool before serving.
