Yes, Trina’s pecan pie recipe is a winner! But I wanted to propose an alternate option. No longer will your guests feel the need to take on a whole slice of pecan pie. Let’s be real, this will allow everyone to say they only want one…then feel free to indulge in another by popping one in their mouth while nobody is watching. These individual mini pecan pies are decadent and easy to bake!
Pecan Pie Tarts
1 recipe pastry for a 9 inch double crust pie (or Pillsbury pie crust)
2 eggs, beaten
1 cup white sugar
3 tablespoons butter, melted
5 tablespoons dark corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
2. Roll out pastry and cut 8 5-inch circles (I use a shot glass for perfect circles). Fit pastry circles into greased tart tins.
3. In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
4. Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set. Top with cool whip.