One Thanksgiving I wanted to find something different for desert. After searching a while I just wasn’t happy with any of the pie recipes I was finding. I wanted something… different, but not too out there. I came across these little ramekin pecan pies and they were just different enough to be a great Thanksgiving desert. Bonus: you don’t have to make the crust yourself! They didn’t disappoint! The only problem I found with the recipe from Tablespoon.com was that it didn’t yield quite as many as the recipe called for. This could be because my ramekins happen to be a little deeper than most ramekins. This recipe yields approximately 9-12 ramekin pies. Enjoy!
- 2 packages Pillsbury™ Refrigerated Pie Crust (4 crusts)
- cooking spray
- 1 1/2 cup pecan halves
- 1/2 cup coarsely chopped pecans
- 1 cup maple syrup
- 1 cup dark corn syrup
- 6 tablespoons brown sugar
- 4 tablespoons butter, melted
- 4 tablespoons bourbon
- 4 teaspoons pure vanilla extract
- 4 eggs lightly beaten
- 4 egg whites lightly beaten
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350°F.
- Grab 12 ramekins and lightly coat the insides with cooking spray.
- Roll out the Pillsbury™ pie crusts. Using a large cookie cutter (or any large round glass/cup) cut out circles and place each crust inside each ramekin. If there is crust leftover, you can add it to the edges for a rustic look. Place the ramekins with crust in the freezer for 15 minutes.
- Combine all remaining ingredients, except for pecan halves, in a large bowl. Whisk until nicely combined.
- Pour the pie filling into each ramekin.
- Top each with 3 pecan halves.
- Bake mini pies for 35 minutes, or until the center is set.
- Let cool about 15 minutes and enjoy!