Holiday Recipe Spectacular - Desserts - Pecan Pie Tarts

Yes, Trina's pecan pie recipe is a winner!  But I wanted to propose an alternate option.  No longer will your guests feel the need to take on a whole slice of pecan pie.  Let's be real, this will allow everyone to say they only want one...then feel free to indulge in another by popping one in their mouth while nobody is watching.  These individual mini pecan pies are decadent and easy to bake!

Pecan Pie Tarts


1 recipe pastry for a 9 inch double crust pie (or Pillsbury pie crust)
2 eggs, beaten
1 cup white sugar
3 tablespoons butter, melted
5 tablespoons dark corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans
cool whip

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
2. Roll out pastry and cut 8 5-inch circles (I use a shot glass for perfect circles). Fit pastry circles into greased tart tins.
3. In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
4. Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.  Top with cool whip.

Original Recipe
Photo Credit

Holiday Recipe Spectacular - Pecan Pie

Okay, so I have to admit...I'm not a huge nut fan.  So, when I married my husband...whose from the south, I was surprised to find that this dessert was a huge hit in his household for just about every holiday.  We just didn't eat the stuff growing up!  And while I'm still not giving in (hey, I'd rather have pumpkin cheesecake!) to the craze, my mom made this the other day and even I will admit- it was delish!

Ingredients:

Premade frozen pastry shell

3-slightly beaten eggs

1-Cup corn syrup

2/3-Cup Sugar

1/3-Cup butter or margarine, melted

1-Tsp vanilla

1 1/4-cups pecan halves

Instructions:

Cook frozen pastry shell according to directions.  For filling, combine eggs, corn syrup,  sugar, butter and vanilla.  Mix well; stir in pecan halves. Pour filling into cooked pastry shell.  Cover edge of pastry with foil to prevent overbrowing.  Bake at 350 for 25 minutes.  Remove foil. Bake for 20 to 25 more minutes (or until knife test comes clean).  Cook on wire rack. Cover & refrigerate within two hours.