Mini Stout Pecan Pies

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Fire up the ovens, because Fall baking season is here! In my opinion, there is no better time than Autumn in the kitchen. Warm aromas fill the air, tasty treats abound, and flour and holiday spices practically cover every surface. It is a magical time of year, don’t you think?! To kick off the season, I am teaming up with my favorite pantry staples, Karo® Syrup, to bring you a downsized take on a seasonal classic… Mini Stout Pecan Pies!

I absolutely love making Autumn pies. But with the state of social distancing in 2020, I expect I am not going to have my usual house guests to share them with. And as much as I would like to eat a whole pie myself, I suspect I will have to improvise a bit. So, I am modifying my favorite seasonal recipe from a single pie creation to multiple minis. This way, I can eat a nice individual size pie at my whim, while saving the rest in the freezer for later.

Mini Stout Pecan Pies

Time: 1 hr.; Serves: 12

INGREDIENTS:

·  1 ½ cups of raw pecans (halved)

·  1 cup Karo Light Corn Syrup

·  1 cup granulated sugar

·  1/3 cup butter (melted)

·  3 tbs. brown sugar

·  1 ½ tbs. stout beer

·  ½ tsp. salt

·  ½ tsp. allspice

·  3 large eggs (beaten)

·  2 pre-made pie crust dough sheets

DIRECTIONS:

1. Preheat the oven to 350°F and grease a standard muffin tin. Then roll out the pie crust dough sheets and cut out 12 separate 4-inch circles.

2. Gently press each dough circle into the individual cavities of the muffin tin, allowing the edges to spill over. Then press the edges gently with a fork for a rustic design. Set aside.

3. In a large mixing bowl, mix the rest of the ingredients together. I suggest first mixing the Karo Light Corn Syrup with the granulated sugar. Then mix in the brown sugar, stout, eggs, allspice, and salt in that order. Make sure it is thoroughly mixed before then adding in the pecans.

4. Pour the filling into each muffin pie crust evenly, until all the mixture is used. Fun Fact: This exact recipe amount can also make a full pie!

5. Cover the muffin sheet loosely with tin foil and place in the oven. Bake for 30 minutes. Then remove the foil and bake another 10 minutes (or until the crust is golden and the filling isn’t very jiggly).

6. Remove and let cool. Serve with a cold stout beer and enjoy!

Oh how I love the versatility of a Karo Syrup! I always have a huge jug of it in my pantry so I can make marshmallows, fudge, caramel, cinnamon rolls, glazes, and whatever strikes my fancy on a whim. Oh and how fun is it using the muffin tin? Seriously, how perfect is it to make these mini pies?! And with the lovely complexity that adding stout beer brings to the treat, just rounds out the season perfectly. These are super easy to make, even for the pie novice, but just in case, let’s walk through the process together…

First, Preheat the oven to 350°F and grease a standard muffin tin. Then roll out the pie crust dough sheets and cut out 12 separate 4-inch circles.

Gently press each dough circle into the individual cavities of the muffin tin, allowing the edges to spill over. Then press the edges gently with a fork for a rustic design. Set aside.

In a large mixing bowl, mix the rest of the ingredients together. I suggest first mixing the Karo Light Corn Syrup with the granulated sugar. The key to any good pecan pie is quality corn syrup and that is why I highly recommend using Karo Syrup. It offers a smooth, fabulous texture with just enough sweetness to balance out the treats and elevating the true flavors of other ingredients to the foreground.

Then mix in the brown sugar, stout, eggs, allspice, and salt in that order.

Make sure it is thoroughly mixed before then adding in the pecans.

Pour the filling into each muffin pie crust evenly, until all the mixture is used.

Cover the muffin sheet loosely with tin foil and place in the oven. Bake for 30 minutes. Then remove the foil and bake another 10 minutes (or until the crust is golden and the filling isn’t very jiggly).

Remove from the oven and let cool. Serve with a cold stout beer and enjoy!

There you have it! Mini Stout Pecan Pies to start the Autumn baking season. Make sure to have Karo Syrup on hand for all your delicious holiday creations.