2 egg
⅔ cup light corn syrup
⅔ cup sugar
2 tbsp butter, melted
1 tsp vanilla extract
1⅓ cups pecans, chopped
14.1 oz pie crust dough, (1 box) refrigerated
Preheat oven to 350 degrees F.
Whisk eggs, corn syrup, sugar, butter and vanilla in a bowl until smooth. Stir in pecans. Set aside.
Unroll pie crusts on counter. Cut out 18 3-inch circles using a round cookie cutter.
Gently fit each circle into muffin cups. Dough should come up about halfway in each cup. Spoon about 1 tablespoon filling into each shell.
Bake for 20 to 25 minutes until filling is set and crust is golden. Let cool for 5 to 10 minutes. Use a knife around the edges to loosen the crust and pop each pie out.
Serve and enjoy.
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