Olivia Regard's Mini-Pecan Pies

Ingredients

1 cup pecan pieces, toasted

1/2 cup melted butter, cooled

1 cup sugar

3 eggs

3/4 cup light Karo Syrup

1/4 cup Steen's molasses

1/8 teaspoon kosher salt

2 teaspoons vanilla

2 prepared pie shells

Preheat oven to 350°F.
Toast pecan pieces for approximately 10 minutes until fragrant.
Melt the butter and set aside to cool while pecans toast.
Whisk together eggs, sugar, light Karo syrup, Steen's molasses, salt, and vanilla. Stir in cooled butter.
Butter muffin tins. Use mini tins for bite-sized pies or regular tins for single-serve pies.
Cut pie shells into rounds using a biscuit cutter and gently press into muffin tins, leaving a bit of space at the bottom.
Add toasted pecans to pie shell and pour filling on top.
Bake 17 minutes until filling is set.
Let pies cool in tins, then gently remove. Store in an airtight container.

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