Mini Pecan Pies

2 pie crusts (store bought or homemade is fine) 


1 cup dark karo syrup

3 eggs

1 cup sugar

2 Tablespoons melted butter

1 teaspoon vanilla

1 1/2 cups chopped pecans

Preheat oven to 350 degrees.  

Begin by rolling out the pie crust (for this filling recipe you'll end up using one and a half of the two pie crusts.)  Roll out fairly thin.  Then cut the dough into circles large enough to fit in your mini muffin tin. (My mom used a plastic cup to make her circles.)

After you grease your mini muffin tin (make sure to grease well), press down a circle of dough in each muffin cup making sure to cover bottom and sides.

In bowl, stir thoroughly with spoon, your karo syrup, eggs, sugar, melted butter and vanilla.  Add pecans.

Spoon filling into pie crusts.

Bake for 20 minutes.

Remove from pan right away when finished so they don't harden to the pan.  Cool on cooling rack.

(This filling recipe, with one and a half pie crusts, made 60 mini pecan pies.)