It is pecan season and although I do have five pecan trees, they are very young and won’t produce for quite a few more years. However, last week we were blessed to pick pecans at a family member’s home. In an hour, we filled a five gallon bucket.
I had the pecans cracked and with the first bag of pecans cleaned, it was time to bake mini pecan pies to thank the kind owner who allowed us to pick the pecans under his tree. Today, I am going to share the recipe.
I used prepackaged pie crust.
2 ¼ cups of brown sugar
3 Tablespoons of butter
3 teaspoons of vanilla extract
a couple of pinches of salt
2 to 3 cups of pecans chopped
First, preheat your oven to 350 degrees Fahrenheit. Then decide what size pies you want. I used a mini cupcake pan although you can use a regular cupcake pan. Spray your pan with a little cooking spray to prevent sticking.
I use a circular cookie cutter to cut circles of pie crust dough to fill each cup of the pan. The dough should be slightly larger than the circle of the baking cup. After cutting the circles of dough, place on top of each cup and press in the center of the dough until it slides into the cup.
Next, I like to fill each cup with chopped pecans. I like a lot of pecans so I fill the cups. Use less pecans if you like more of the filling and less pecans.
Lastly, place a spoonful of filling on top of the pecans and then bake until brown. The mini pies took 5 to 10 minutes in my oven. The regular size cupcake size will take longer. Make sure to let them cool before eating. Bake them as a Thanksgiving treat.. Enjoy.