Pecan pie is one of the easiest desserts you can bake. Just whisk together all the ingredients, pour into purchased shells and bake. No fuss, no mess, no complicated instructions or time consuming prep. This is my kind of pie. And as an added bonus, it tastes divine.
Yield: 8 mini pies
1 package of 8 frozen mini pie shells
1/3 cup brown sugar
1/3 cup maple syrup
1/2 cup light corn syrup
2 large eggs, lightly whisked
2 tablespoons granulated white sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup pecans, coarsely chopped, plus 8 perfect pecan halves for garnish.
Preheat oven to 325 degrees F.
Remove frozen/unbaked mini pie shells from wrapping and place on a foil lines cookie sheet.
Distribute the chopped pecans between the 8 pie shells.
Whisk together remaining ingredients.
Pour filling into shells and over nuts. Reserve about 2 tablespoons of filling mix.
Place a pecan half in the center of each pie and drizzle the reserved filling over the pecan half.
Bake for 40-45 minutes until the tops are puffy and the crust is golden brown.
Heaven in a butter shell.