Mini Oatmeal Pecan Pies

I know what you are thinking. You’re a third culture kid, and you claim your cooking and baking comes from inspiration abroad, and your first post is mini-pies!? Before you judge, let me explain. England is not known for its food. Mr. Kipling, however, is pure genius. Nothing beats a snack sized apple pie. When Mama came home from Sainsbury’s I usually went straight for the mini apple pies, or prawn cocktail chips (surprisingly delicious). I was such an apple pie enthusiast that I even had a special way of eating them. Start with the top crust, bite off the edges, lick the apple filling, and save the buttery bottom crust for last. 
Anyways, my love for mini pies, pecan pies and oatmeal has created one amazing and adorable baked good. Mini Oatmeal Pecan Pies!
1/2 a cup of butter
2/3 cup oatmeal
2/3 cup dark corn syrup
2/3 cup granulated sugar
1 teaspoon vanilla
2 eggs
Enough chopped pecan to make you happy!
12 Mini Pie Crusts (These are sometimes called pastry shells. I bought mine at Harris Teeter. If you have trouble finding pasty shells, you can also make these by lining muffin tins with your own pie crust.)
1. In a saucepan melt the butter over medium heat.
2. Remove from heat and stir in sugar, corn syrup and oatmeal.
3. Stir in eggs and vanilla. (Make sure the mixture has cooled a bit. You don’t want scrambled eggs in your mini pies!)
4. Divide the mixture amongst the 12 mini pies. Take into account that the oatmeal will rise a little bit.
5. Top with chopped pecans.
6. Bake at 325 for 30 minutes. (All ovens are not created equal. Your pies may be done in more or less time. Check your pies around 25 minutes to make sure they are doing OK.)

8 thoughts on “Mini Oatmeal Pecan Pies

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