Mini Pecan Pies Recipe

Directions

1. 1
   In a small saucepan, over medium heat, combine brown sugar, corn syrup, and butter. Stir continuously until butter melts and mixture begins to boil. Boil until bubbly for about 2 full minutes.
2. 2
   Remove from heat.
3. 3
   Stir in Fisher Nuts chopped pecans, vanilla extract, and kosher salt. Set aside to cool while preparing the pie crust.
4. 4
   Either making a homemade pie crust or using refrigerated dough, unroll crust and use a 4-inch circle cutter to create hand pies. Re-roll scraps of pie crust to get approximately 24 circles.
5. 5
   In 2 small bowls, separate one egg...with the whites going into one bowl and the yolk in the other bowl.
6. 6
   Whisk each one separately. Set aside.
7. 7
   Using a 1 Tbsp scoop, spoon warm pecan pie filling onto each pie crust circle. Use a pastry brush, and brush the edges of the pie crust with the egg WHITES.
8. 8
   Fold each pie crust in half and pinch edges. Use a fork to poke the top of each hand pie.
9. 9
   Brush the tops of each hand pie with egg YOLK.
10. 10
    Place each hand pie on a parchment paper lined cookie sheet.
11. 11
    In a preheated 425 degree F oven, bake hand pies for about 15 minutes, until lightly browned.
12. 12
    Remove and cool on a wire rack.
13. 13
    Drizzle with caramel and chocolate if desired.