So last week was Pi Day and I went to a pie party…and of course, made mini pies. Because WHY NOT. Everything is mini nowadays. But seriously, this recipe is TO DIE for. I literally could have eaten the filling plain right then and there. And I almost did. I also made blueberry ones, but those are pretty much the same recipe with different filling.
Basically this is how it works:
- Mini muffin tin, sprayed, oven preheated to 325 degrees F.
- Pillsbury Pie Crusts (the box that comes with two, makes about 30 one-crust mini pies if you re-use the scraps until they’re too small to do anything with)
- Cut out about 3″ diameter circles
- Gently press them inside the cups
- Add the filling (see below for Pecan Pie filling recipe)
- Bake for 17-20 minutes, or until crust is golden
Pro-tip: If you use the filling from a can, you might need to add a top crust, because the liquid will evaporate otherwise and leave the pie filling with a gelatin-like texture. You could also dilute it a little. Best to make your own fillings–I’m still perfecting my blueberry filling, so if I cook it again and get it to turn out just as good, I’ll post it here.
PECAN PIE FILLING
- 1 egg
- 1 c. brown sugar (I used dark brown sugar)
- 1 tsp. butter
- 1 tsp. vanilla
- 1 dash salt
- 1 c. chopped pecans
- Beat egg, sugar, butter, vanilla and salt until combined.
- Fold in pecans.
- Fill mini pie crusts 3/4 full.
- Bake 17-20 minutes, or until crust is golden.
Trust me, you’ll want to devour these little guys whole. Make sure they cool adequately, though, because the insides will be SO HOT. So very hot. And delicious. They got scarfed up at the party!