Preheat oven to 350 degrees.
Mix together the first 6 ingredients.
Unroll the two refrigerated pie crusts. Cut 24 circles with a biscuit cutter. Place these in each cup of a mini-muffin pan. Mold around the edges to form a little pie crust in each one.
Fill each muffin cup about 2/3 of the way full with pecan mixture.
Bake in preheated oven for 18 to 20 minutes or until crusts are golden brown.
These are great with homemade pie crust, but I prefer to save a little time. The outcome is much the same and equally as delicious!
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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 77 (49%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 8.8mg||3 %|
|Sodium 99.1mg||3 %|
|Potassium 39.6mg||1 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 18.6g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 157
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