Preparation Steps

• Preheat oven to 350°F. Spray a mini muffin pan or cupcake tins with flour nonstick cooking spray or grease and flour them.
• Working with one pie crust at a time, unroll each crust. Use a large round cookie cutter (about 2-inches diameter for mini pies) to cut circles of pie dough, rerolling as needed.
• Press each circle into the bottom of the prepared muffin pan.
• Mix corn syrup, eggs, sugar, butter, and vanilla using a spoon. Stir in pecans. Spoon a bit of filling into each pie crust. Be careful not to overfill them.
• Bake for 20-25 minutes.
• As soon as they come out of the oven, check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the pan. The filling will harden as it cools, making it hard to remove the pies from the pan. Cool completely before removing from the pan, use a butter knife to help loosen each pie.