Loved pecan pie for years - but just couldn't take the sweetness any longer. So I created this recipe and it works real well! Everyone seems to love them!
Start with either store bought Pillsbury pie crusts in the rolls or make your own! I roll them out on silicone mat, cut circles with a 4" round cookie cutter (a little bit bigger than the opening so the crust comes up to the top.) I carefully put the rounds in the holes after spraying lightly with pam, trying to cover the whole opening with crust.
I use these pans - https://www.qvc.com/Rachael-Ray-Cucina-Nonstick-Bakeware-12-Cup-Bite-Size-Baker.product.K375215.html?sc=SRCH - not muffin tins).
Make your filling!
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup chopped pecans
1/2 cup (1 stick butter), melted
2 tablespoons milk
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
Preheat the oven to 325 degrees F.
In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine. Use a 1 1/2 tsp cookie scoop to put mixture in to the pie shells. Make sure not to overfill as it will puff up - a little goes a long way.
Bake the pie for 25 minutes. They will set more as they cool.
Carefully, using a rounded knife, remove from pans and let cool completely before storing in an air-tight container.
This filling recipe is enough for two of the above pans.
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