• 2 9- inch homemade pie crusts – or 1 store-bought 14 ounce refrigerated box
• 1/4 cup brown sugar –
• 2 tablespoons granulated sugar –
• 1 tablespoon unsalted butter – melted
• 1 large egg – beaten
• 1/3 cup light corn syrup –
• 1 teaspoon vanilla extract –
• Pinch of salt –
• 1/2 cup chopped pecans –
• Preheat oven to 350 degrees. Generously coat a standard size 12-cup muffin pan with nonstick cooking spray.
• Gently roll out the pie crusts. 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.)
• Carefully press the dough rounds into each muffin slot. (The dough should come up about halfway in each muffin well.)
• 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. Mix until thoroughly combined.
• Fill each pie crust with 1 1/2 tablespoons of the filling (it won’t look like a lot, but the filling expands while baking.)
• Bake for about 25 minutes (or when the center of pies start to solidify and are no longer jiggly.)
• Cool completely in pan.
• 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.
• Serve and enjoy!
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