Eeeeeeeeek! It is November!! I have been so busy with a few new projects, that I got a little sidetracked here on the blog!
Well, now I am back and I will start November off by catching you up with yet another pecan pie-ish recipe! I didn't get around to posting this yesterday, so here is the 'Sweet Stuff Sunday' recipe:
mini-muffin-pan pecan pies...
You will need a mini muffin pan for this recipe. I used a ceramic coated non-stick pan, and my little pies popped right out with no problem.
For the crust, you can either use a store-bought, but this recipe is really easy, and I use it for all my pie needs!
For the crust:
1 C flour
1 stick of butter
1/4 C milk
For the filling:
1/3 C karo syrup
1/3 C sugar
1/2 tsp vanilla extract
2 tsp melted butter
1/2 C chopped pecans
First preheat the oven to 400 degrees.
We are gonna make the crust first..
Put your flour in a large bowl and grate the butter into it, while fluffing it with a fork every now and again to make sure the butter doesn't clump too much. IF it does, just cut it into the flour with a pastry cutter thing... after the butter and flour mixture are pretty much incorporated, add jusssssst enough milk to make it all stick together. Then roll out, thin as a normal pie crust, and cut out little circles for your muffin pan. I used a small glass to cut my mini crusts...
press the circles gently into your muffin pan - I was only able to get 16 mini crusts out of my dough comfortably....
pop in the oven to bake the shells just a bit, and while you are doing that, whip up your filling....
In a medium bowl, mix the karo syrup, sugar, egg, vanilla, and melted butter together, and then take your shells out of the oven....
place a bit of pecan in each shell.....
and then put a spoonfull of your gooey mixture on top.
Pop in the oven and bake 20-25 minutes or until they look this delectable!