Mini Pecan Pies

Directions

1. 1
   Preheat oven to 350 degrees F. Generously coat a standard size 12-cup muffin pan with nonstick cooking spray.
2. 2
   Gently roll out the pie crusts.
3. 3
   Cut circles with a cookie cutter or glass with a 3.5-inch diameter. (You should be able to get 6 circles from each crust if you cut close to the edges and close to one another. See photo.)
4. 4
   Carefully press the dough rounds into each muffin slot. (The dough should come up about halfway in each muffin well.)
5. 5
   In a medium mixing bowl, whisk together the brown sugar, granulated sugar, melted butter, beaten egg, corn syrup, vanilla extract, a pinch of salt, and chopped pecans.
6. 6
   Mix until thoroughly combined.
7. 7
   Fill each pie crust with 1 1/2 tablespoons of the filling (it wont look like a lot, but the filling expands while baking.)
8. 8
   Bake for about 25 minutes (or when the center of pies start to solidify and are no longer jiggly.)
9. 9
   Cool completely in pan.
10. 10
    Gently run a dull knife around the outer crusts to loosen any parts that might be stuck, and using the same knife remove the pies from the pan.
11. 11
    Serve and enjoy!