Maple Pecan Pie Tassies
Pecan tassies are an old-fashioned, bite-size favorite pecan pie with a shortcut and a twist. Just omit the maple syrup if you want the traditional pecan pie flavor.
Servings: 15 servings
Calories: 120kcal
Cost: 9
Equipment
- miniature muffin pans
Ingredients
- 1 9- inch refrigerated pie crust dough (It's rolled up) [1/2 of a 15 oz pkg]
- 2 large eggs
- 1/2 cup light corn syrup
- 2 tablespoons real maple syrup or breakfast syrup
- 1/3 cup granulated sugar
- 1 tablespoon salted or unsalted butter melted
- 3/4 cup finely chopped pecans
Instructions
- Preheat oven to 350°. Let the pie crust roll stand at room temperature 15 minutes. Carefully unroll the dough and roll it out to a 12 inch circle on your countertop (It starts with 11 inches.) No flour is necessary. Using a 2 1/2 inch round cookie cutter, cut 15 rounds and place them in ungreased mini muffin pans, gently pressing them to fit against the sides with your fingers. Refrigerate while preparing filling.
- Whisk eggs in a large bowl. Add corn syrup, maple syrup, and sugar, and butter, whisking until combined. Stir in pecans.
- Spoon filling evenly into prepared shells, stirring to prevent pecans from floating. Don't overfill the cups or the filling will bubble out and cause the pies to stick to the pan. Bake at 350° for 21 to 23 minutes or just until center is slightly puffed and crust is very lightly browned. Let cool in pans 5 minutes. Run a knife around outside edge of pastry. Remove from pans and let cool completely on wire racks
Notes
Pro Tip: If you don't have the right size circle cookie cutter, cut out a circle of paper then use a sharp knife to trace around it for each pie dough crust.
Don't forget to let the refrigerated pie dough stand at room temperature according to directions before unrolling it. It will prevent the crust from shrinking in the oven.
Nutrition
Calories: 120kcal