Lo Cal Pecan Pies (not!) just the size… what to do with 160 mini pastry cups??

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I got these on line. Just google “mini pastry cups” there are literally 100 different types….and you probably don’t need 160 like me!

I’d like to thank my Dear Friend Jean, who just made my life miserable by telling me about these Mini Pastry cups.  Her sister told her about them.  She does lots of large events, so for her these are fabulous.  What I forgot about is that I no longer cater big parties…..so 160 of these little treasures completely bewildered me.  I figured I could give some to my kids, but nobody wanted them.  So, I had to set out  on a search for an appropriate filling.   Jean’s recipe for little onion tarts was just fabulous.  (I lost it the recipe,  but it is basically cream, eggs cheese and caramelized onions).  However,  you can only eat so many onion tarts!  Pecan Pies, on the other hand…..

This recipe made 92 tiny pecan pies! (the following is a standard Pecan Pie filling for one 9″ pie).   The pies freeze beautifully, so if you come over to my house anytime in the next 2 years you will probably enjoy some.  Good thing I’m going to a big Easter Picnic.  I will take about 50 there…..Maybe my next door neighbor with her 6 kids can help…..”Hey, Beckie!!!”

HAPPY LITTLE PECAN PIES

3 beaten eggs

1 cup lite or dark Karo syrup

1 cup brown sugar

1/2 stick melted butter

1 Tbs. pure vanilla

1 1/2 cup chopped pecans

Mix all and put about one tsp. in each pastry cup.  The ones I bought were so sturdy (they are already baked), that I didn’t even need to put them in small cupcake holders.  They stood on their own.  AND, I filled them to the top.  Bake at 325 degrees for 15 minutes.

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from this to this 92 times!!. They come pre-baked just like this…

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4 thoughts on “Lo Cal Pecan Pies (not!) just the size… what to do with 160 mini pastry cups??

  1. I warn You can’t stop just eating one! They are great for guilty pleasure, it’s seems ok to eat one, pause, eat another and so one.

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  2. Another idea for a filling…I make homemade lemon curd (Ina’s recipe) and freeze all but one of the jars. It is great in these little tarts and you can add a dollap of sweetened sour cream. I sweeten the sour cream with enough powdered sugar that it’s a tiny bit sweet. This offsets the tartness and rich taste of the lemon curd.

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