Mini Pecan Pies

Ingredients:

• 1 pie crust, store-bought
• 1/3 cup light corn syrup
• 1/4 cup brown sugar
• 1 and 1/2 Tablespoons unsalted butter, melted
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans

Preparation:

1. Preheat oven to 350°F.
2. Roll the pie dough out on a lightly floured surface into a 12-inch circle.
3. Using a 3-inch cookie cutter, cut out 12 circles from the dough.
4. Place each piece of dough in each muffin cavity of a greased muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough).
5. Transfer the muffin pan to the refrigerator while you prepare the filling.
6. Mix the corn syrup, brown sugar, melted butter, egg, and vanilla extract in a mixing bowl until fully combined; then mix in the chopped pecans.
7. Remove the muffin pan from the refrigerator.
8. Evenly distribute the filling (about 1 tablespoon), making sure the pecan pie filling does not come up over the edges of the dough.
9. Bake at 350°F for about 25 minutes or until the filling is set.
10. Remove from the oven and cool in the pan for about 10 minutes.
11. Transfer the pies to a wire rack to cool completely.