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Pecan pie is the perfect combination of a sweet, caramel-y, nutty filling in flaky pastry crust! We top it with fresh whipped cream… ahh, so rich and decadent. These cookies have the same delicious flavors!
Pecans are great in cookies but these are different than any ol’ cookie you’ve eaten before. These cookies have thin flaky crusts with a layer of the amazing nutty caramely pecan pie filling we love so much!
The key to success with this recipe is the consistency of the filling. If it’s too runny, it’ll run out of the mini crusts. If it’s too thick it won’t spread to fill the crusts and caramelize on the edges.
INGREDIENTS
INSTRUCTIONS
for full instruction please see : www.spendwithpennies.com
Pecans are great in cookies but these are different than any ol’ cookie you’ve eaten before. These cookies have thin flaky crusts with a layer of the amazing nutty caramely pecan pie filling we love so much!
The key to success with this recipe is the consistency of the filling. If it’s too runny, it’ll run out of the mini crusts. If it’s too thick it won’t spread to fill the crusts and caramelize on the edges.
INGREDIENTS
- 1 prepared single pie crust homemade or purchased, I used Pillsbury
- 2 tablespoons butter melted
- 1/2 cup pecans chopped
- 1/3 cup packed brown sugar
- 1/4 cup corn syrup
- 2 eggs
- 1/8 teaspoon salt
- OPTIONAL
- 1/4 cup semi sweet or milk chocolate chip for decorating
- Follow Spend With Pennies on Pinterest
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- Combine butter, pecans, brown sugar, corn syrup, salt and eggs. While constantly stirring, cook on the stovetop over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
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for full instruction please see : www.spendwithpennies.com
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