Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
cup packed brown sugar
1/4
cup cornstarch
1 1/4
cups water
1
tablespoon salted butter
1
teaspoon vanilla
1 1/2
cups pecan halves, chopped
16
pecan halves
Preparation
Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
In 2-quart saucepan, mix 1 cup packed brown sugar, 1/4 cup cornstarch and 1 1/4 cups water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in 1 tablespoon salted butter, 1 teaspoon vanilla and 1 1/2 cups pecan halves, chopped. Cool 10 minutes.
Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.
