Thursday, January 2, 2014

Pecan Pies in Muffin Tins

Ignore the Dora Plate!
I wanted to make this around Christmas but kept procrastinating. I wasn't in the baking mood. Day 3 of being trapped in the house and I decided to finally make these delicious pecan pies in muffin tins. I started out this morning by making a Crisco double pie crust. I rolled out it out this afternoon and made the filling too all within a few minutes.

Double Crisco Pie Crust

2 cups flour
1 tsp salt
3/4 cups cold Crisco
4-8 TBSP ICE water

Add the flour, salt and Crisco into a medium sized bowl. Use a pastry cutter to cut the Crisco into the flour. Begin adding the ice water two tablespoons at a time. Mix the dough with a spoon initially as to not heat up the fat. Keep adding water until you reach 8 TBSP. By this time the dough should no longer flake and will come together in a ball. Cover and refrigerate for a half hour or up to two days. When ready dust your surface and rolling pin with flour. Press the dough with your fingertips into a circle. Roll to 1/4 inch thickness. I used a circle form to cut our dough for the muffin tins.Spray each tin with pam or spread Crisco in it. Or you will live to regret it! Press the dough into each tin making sure it's spread out evenly.

Pecan Pie Filling

2/3 cup Karo syrup
1/4 cup sugar
1/4 cup brown sugar
2 eggs
2 1/2 cup pecans
sea salt for sprinkling

Add the pecans to the bottom of each crust. Mix the Karo syrup, sugar, brown sugar, and eggs. Pour over the pecans filling each to 3/4 full. Bake at 350 degrees for 25 minutes. Let cool and use a knife to go around the edges to get your pecan pies out. Let cool and sprinkle with sea salt before serving.

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