I came across this idea when looking to serve favorite desserts in a cute and bite-size portion! The only work involved is the cutting out of your pie crust circles! You will wow your guest and friends with the presentation!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 mini muffin cups with cooking spray.

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  • Mix white sugar, butter, and flour together in a large bowl until well combined. Add eggs, 1 at a time, and mix well after each addition. Whisk corn syrup and vanilla extract into sugar mixture; fold in pecans.

  • Roll pie crust pastry onto a floured work surface; cut into circles using end of a drinking glass or a biscuit cutter. This will make 11 crusts. Roll the scraps into a ball and roll back onto the floured surface; cut 1 more circle. Press each circle into the prepared muffin cups. Repeat with remaining pie crust pastry.

  • Spoon pecan mixture, about 2 tablespoons per pie, into pie crust pastry.

  • Bake in the preheated oven until set, about 18 minutes. Allow tarts to cool in muffin tins for 5 minutes before loosening edges from sides of tin; let rest 5 minutes more. Transfer tarts to a wire rack to cool completely.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

204 calories; 11.5 g total fat; 28 mg cholesterol; 115 mg sodium. 24.5 g carbohydrates; 2.3 g protein; Full Nutrition