Mini Pecan Pies Recipe 455

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pecans on a food processor and pulse until coarsely chopped.
• Mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt together in a bowl; fold in pecans. Spoon 1/4 cup pecan mixture into each pie shell. Place pies on a baking sheet.
• Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the granulated sugar, corn syrup, maple syrup, butter, brown sugar, whiskey, vanilla, salt and eggs in a bowl.
• Divide the chopped pecans among the pie shells. Pour the syrup mixture over the top and put a whole pecan on top of each. Bake until just set, 20 to 25 minutes. Let cool.

Steps:

• Heat oven to 400°F.
• Unroll pie crust on lightly floured cutting board; cut into 12 (3-1/4-inch) rounds with biscuit cutter, rerolling scraps as necessary.
• Press pastry rounds gently onto bottoms and up sides of 12 muffin pan cups sprayed with cooking spray.
• Whisk egg with next 4 ingredients in medium bowl until blended. Stir in sugar. Add nuts and coconut; mix well.
• Spoon evenly into crusts, adding about 1 Tbsp. nut mixture to each crust.
• Bake 15 to 17 min. or until filling is hot and bubbly, and tops of pies are lightly browned. Cool 5 min.
• Run knife around edges of pies to loosen from pan. Remove to wire rack; cool completely.
• Serve topped with COOL WHIP.