Instructions

1. Take the pre-made pie crust out of the refrigerator about 15 minutes before you are going to begin making the Mini Pies.  You want to make sure it’s not too cold otherwise it breaks too easily. Unroll the first circle of pre-made pie crust. We used a 3 1/2″ Round Biscuit Cutter to cut out our mini pie crusts.  If you don’t have that size of cookie-cutter, measure the diameter of your coffee cups. We used to use ours to cut out mini pies before we bought the cookie cutter. Cut out the mini crusts.  You should get 6 crusts out of a single 9″ round.
2. Press the mini crusts down into a muffin tin. Press around the edges so it fits snuggly into the opening.
3. Separate an egg and whisk the egg white with a fork. Lightly brush the egg white on the inside of the pie crust. This acts as a layer of protection between the filing and the pie crust and helps the Mini Pies not to have “soggy bottoms.”
4. Add the Corn Syrup, Brown Sugar, Melted Butter, and Vanilla to a medium-sized mixing bowl.  Mix until combined.
5. In a separate bowl, beat the Eggs.  Add the whisked eggs to the pie filling mixture and stir until mixed.
6. Add the chopped Pecans to the pie filling. Stir the pecans and the filling until the pecans are covered with the pie filling mixture.
7. Use a 1/4 cup measure cup to fill the mini pie crusts with the pecan pie filling.
8. Bake in an oven preheated to 350 degrees for 20 minutes. Allow the pies to cool before removing them from the muffin tin.