Mini Pecan Pies

I can't believe its already Thanksgiving time. The year has just flow by and so much has been going on! I promised myself I would be better about posting and so here is this weeks recipe. As this is only my second time celebrating Thanksgiving, I haven't really had a chance to try out a lot of traditional holiday recipes. This year I was going to my boyfriends, sister-in laws family (thats a mouthful) for the Thanksgiving meal and I wanted to bake something traditional yet put my own style on it. I saw this recipe and tweaked it slightly to conform with my love of mini, personal size baked goods (Yes they are totally like a cupcake :) Thanks to Jeremy for the use of his iphone to take the food shot! As always, please become a member of the blog and drop us a comment to let us know how were doing and if you have any suggestions! Share with your friends!!!  

Mini Pecan Pies

Makes about 36 mini pies

16 oz. pecans

2 sticks margarine

16 oz. package light brown sugar 

1 heaping tablespoon flour

16 oz. bottle light corn syrup

1 heaping tablespoon imitation vanilla

6 eggs

36 mini frozen pie shells 

1. Melt margarine in the microwave for about 2 minutes or until melted and set aside.

2. Place brown sugar in a large bowl. Work out any lumps with the back of a spoon. If the brown sugar is too hard, you can loosen it up in the microwave. Heat it for a few seconds and it will be fine.

3. Add a heaping serving tablespoon of flour and stir until the flour disappears into the brown sugar.
4. Add a bottle of light corn syrup. Then add 1 heaping tablespoon of vanilla and stir until thoroughly combined.
5. Add melted margarine. Fold carefully into the mixture so it doesn’t splatter. Fold until the margarine is thoroughly worked in and disappears.
6. In a separate bowl, crack open six eggs. Remove the “roosters” and loosely beat the eggs with your spoon.
7. Fold the eggs into the pie mixture until they disappear.
8. Add pecans and stir until completely coated.

9. Remove pie shells from the freezer at this point and check for cracks. If you do have a crack, thaw and knead the crack together and refreeze.

10. Distribute the mixture evenly into the shells using an ice cream scooper. You’ll probably have a little bit leftover in the bowl. Tap tops with a spoon to check consistency and make sure there is the same amount in each pie. Redistribute pecans if necessary to make equal.
11. Bake for about 25-40 minutes at 350. Cook pies until they swell and then fall. At that point they are done.
12. Remove and cool for about three hours. Store on the counter or in the refrigerator depending on how you like your pie.