Mini Pecan Pie

By Elizabeth at OhioThoughts Blog

Ingredients:

1 cup  Karo Light or Dark Corn Syrup

3 eggs

1 cup sugar

2 tablespoons butter, melted

1 teaspoon Pure Vanilla Extract

1-1/2 cups (6 ounces) pecans

1 (9-inch) unbaked or frozen deep-dish pie crust

Directions:

Preheat oven to 350°F.

Lay out prepared pie crust.  Cut and insert pie crust into mini Rankin baking dishes.  For easy clean up lightly spray baking dishes with cooking spray.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.  If pie crust is over browning, cover edges with foil.

Bake on center rack of oven for 50 to 60 minutes.  Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. Cool before serving to allow pie to “set up.”

To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.

High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

To store, wrap and store in the refrigerator or double wrap each mini pie with aluminum foil and freeze up to 3 months.

*See more recipes and DIY projects from Elizabeth at OhioThoughtsblog.blogspot.com