Print It! Mini Pecan Pies with Cane Syrup Whipped Cream
1/2 stick butter (4 TBSP)
1/2 cup sugar
pinch of salt
1 tsp vanilla
3/4 cup Karo syrup
1/4 cup Steen's Pure Cane Syrup
2 cups pecan halves
2 refrigerated pie crusts
3 TBSP Steen's Pure Cane Syrup
1/4 tsp vanilla
3/4 cup heavy whipping cream
Preheat oven to 350 F.
Cream the butter and sugar in a medium mixing bowl. Add eggs one at a time, beating thoroughly after each. Add the salt, vanilla, and both syrups. Mix well. Stir in the pecans.
Cut the pie crusts into 4-4 1/2" diameter circles. If you roll out the scraps from the pie crust twice, you should be able to get 14 mini pies.
Place pie crust circles in muffin tins. Fill with about 1/8 of a cup of filling. Don't overfill or the pies will stick. Bake for 25-30 minutes.
While the pies cool, mix together the cane syrup, vanilla, and whipping cream. Start on low speed, gradually increasing to high as the mixture thickens. Beat until soft peaks form.
Top each pie with a spoon of the whipped cream. Drizzle extra cane syrup over the top (optional).
This is my story of life in Louisiana, told through Cajun & Creole food. It's my story of rediscovering Louisiana after living out of state for 12 years. I hadn't realized the uniqueness of my culture…the people, the food, the music, until I was no longer surrounded by it. Hope you find it unique too.