1 Package of refrigerated, pre-made pie crust dough
1- 3 inch circle cutter, for cutting the pie crusts into smaller shapes

For the filling:

1/3 cup dark karo syrup
1 egg
1/3 cup sugar
2 teaspoon butter, melted
1/4 teaspoon pure vanilla extract – not the imitation stuff
1/2 cup finely ground pecans
1 24 count mini muffin tin, sprayed lightly with cooking spray, or, 2 12 count mini muffin tins.


Preheat oved to 350 degrees F

Lightly dust with flour your work surface and then lightly dust one of the pie crusts after you roll it onto your surface, roll to make it slightly thinner.

Take your circle cutter and cut 3 inch circles and fitting each one into the cups of the mini muffin tin, which have been lightly sprayed with cooking spray. . The pie mixture will make about 36 mini tarts total. You won’t use quite all of both crusts in the box.

Beat the egg and sugar well. Add in the karo and melted butter, beat well, mix in the vanilla, then fold in the ground nuts.

Fill each little tart shell about 3/4 full. Bake in a 350 oven for about 18 minutes. The crust will be golden brown when done. Don’t over bake or the pies will be tough.

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