Ingredients:
- 1 pack of pils mini pie crusts (14)
- 1 cup granulated sugar
- ¼ cup brown sugar
- ½ cup maple syrup
- 1 tbsp vanilla
- ½ tsp kosher salt
- 5 tsp melted butter
- 2 XL eggs, beaten
- Chopped pecans
Fill muffin pants with your mini pie crusts. I use two muffin pans and put 7 in each, using the midde pans and one middle side in each pan. Mix all of the remaining ingredients MINUS the pecans in a bowl well. Now sprinkle about 2 tsp of pecans in the bottom of each mini pie crust before adding your filling. I used an ice cream scoop to add my filling to try to make less mess and keep them pretty even. Don't fill to the rims but fill them up pretty high. They'll puff up a little as they bake but not too much.
Bake 350 for around 25 mins or until golden. Allow to cool then carefully pop them out onto a serving platter. Top with my homemade caramel sauce to elevate them even more!
