Gluten Free Dairy Free Mini Pecan Pies

Pecan Pie is my favorite fall dessert.

It's also the worst pie you can eat for Thanksgiving with around 600 calories a piece! Not idle..

This year I made mini pecan pies, but also cute the sugar down by about half but these things still taste oh so good! Not too sweet, but sweet enough and lots of nuts! Yum!!

Its impossible to just each one. Mmmm....









Here's my version: Makes Approximately 36 mini pies.

1 1/2 worth of pie crust dough.**
3 eggs 
1/2 corn syrup 
1 tsp vanilla extract
1/2 sugar
1/3 cup butter
1 1/2 cups pecans halves of pieces (I ended up using more, I like mine nutty) 

1. Lightly Beat eggs.
2. Add corn syrup, sugar, butter and vanilla extract. Stir until completely blended.
3. Add Pecans and stir.
5. Pull out your mini cupcakes tins and grease each tin, make sure you get the sides or your pies won't come out!
4. Roll out your pie dough. Cut circles using a cup or cookie cutter and place into the greased mini cupcake tins. (Bakerella has an excellent picture tutorial on how this is done!)
5. Pour 1 heaping Tablespoon on pie mix into each pie crust.

I was able to get 36 mini pies, which took about 1 1/2 worth of pie crusts. Bake at 350 for about 15 minutes, or until the edges are slightly brown. They might look a little foamy on top, that's ok!  Take them out and let them cool. If making a regular pie bake for 45 minutes, covering the pie edges for the first 25 minutes of baking.

**I use Simply Gluten Free's Pie Crust Recipe.. oh so good, fast and easy!




Linking up with- Tatertots and Jello , Flamingo Toes, The Well Crafted Home, The Grant Life,  One Artsy Mama