Mini Pecan Pies
Are you expecting a bunch of family and friends at your doorstep this Thanksgiving? I do so enjoy having folk over to feast and laugh with. Whenever we have family and friends over the eternal list maker in me will plan out the menu and what decorations I need to pick up from the store. But somehow it never fails that I get to the day of the feast and remember that I forgot to make a to-do list for cleaning. A mere hour to the countdown of the arrival of guests I have had a half swept floor with a broom and mini piles of dirt sitting feet away from a dust pan. The guest bathroom has been sprayed with all necessary cleaning chemicals, just waiting for me to come back and wipe it off, but of course I got side tracked doing something else and never did. This is when I finally get the bright idea to enlist the help of my family. And I shamelessly shout out orders to the kiddos to finish up all the cleaning jobs I started. I’ll admit it’s the control freak in me who thinks that for some crazy reason I can do all the party prepping on my own. Over the years I have learned to ask for help a little more. But, I’m still kinda working on that. Until such time that I can entrust others to clean the bathroom and sweep the floor…ahem…the way I want.. I have tried to find other ways to help me prep for guests. One way? Freezing things ahead of time. Pecan pie will definitely have a seat at the dessert table this Thanksgiving. I can make this pecan pie filling on Saturday and take out the freezer early Thursday morning, throw it into some dough, the oven and be done. Just like that…one less thing on my to-do list! (and I didn’t have to ask for help…).
Ingredients:Pie dough 6 tablespoons butter 1 1/4 cups packed light brown sugar 3/4 cup light corn syrup 2 teaspoon vanilla extract 1/8 teaspoon salt 3 large eggs 1 cup chopped pecan halves Also needed: Melted butter Mini cupcake pans
Directions:Preheat oven to 350 degrees.
If making dough from scratch, make it first. Then start on filling while dough chills.
Filling In a saucepan melt butter on low.
Add brown sugar. Add corn syrup, make sure to keep stirring so sugar won’t burn. Add vanilla and salt. Once mixture is well blended remove from heat. Beat eggs. Spoon a little of mixture into beaten eggs and mix well. Then add eggs to mixture, making sure to beat until well blended. Note: If you don’t mix fast you’ll end up with scrambled eggs in your pecan pie mixture. If you do, no worries. Just drain eggs off using a strainer or paper towel – trust me, I know.] Now…. Grease/butter mini cup cake pan. Roll out dough on a lightly floured surface. Cut circles 2 ½ inches wide out of rolled out dough– I used a mini Tupperware container. Gently press circled dough cut outs into tins. Place into oven for about 5 minutes. Remove half cooked pie shells from oven, add chopped pecans and spoon about a half tablespoon of mixture onto each muffin tin. Bake for 12-15 minutes. Let cool for 3-5 minutes and gently spoon out.
Have a wonderful weekend with the family!!