I think pecan pie must be my daddy's favorite. Any kind of pecan pie. When my sister and I were little, he would buy us the little packaged pecan pies--were they Little Debbies?--that came in tiny tin pie pans. Part of the charm there was the idea of eating a pie all by yourself.
These were actually quite easy to make. I can't remember where the recipe for the pie filling came from, but it is fairly standard. It is, however, delightfully sweet and nutty, with no corn syrup. And the mini shape means you get one (or two!) all to yourself.
Mini Pecan Pies
1 box (2 crusts) refrigerated pie crusts (I used Pillsbury)
2 eggs
1/2 cup butter, melted
1 cup light brown sugar
1/4 cup white sugar
1 tbs. all purpose flour
1 tbs. milk
1 tbs. vanilla extract
1 cup chopped pecans
1. Preheat oven to 350.
2. Roll out pie crusts until they are thin, but still workable. Cut out circles using 3.5 inch round cookie-cutter. Grease two 12 cup muffin tins with cooking spray and press a crust circle into each cup.
3. In a large bowl, beat eggs until foamy and stir in melted butter. Stir in brown sugar, white sugar, and flour; mix well. Last add the milk, vanilla, and nuts.
4. Spoon one tablespoon of filling into each cup. Bake 20 minutes (or until down), rotating halfway through baking time. Cool for five minutes in tin.
