Personal Pecan Pies: Mini Tarts with a Heart

The Durham Food and Drink Club gathered for another bi-monthly potluck installment, this one with the theme of "Tiny Foods," which I like to call "PERSONAL CUPS." I made these personal pecan pies with a heart in the middle of the tart. Recipe adapted from Bake or Break.

PERSONAL PECAN PIES

Ingredients:
-3 eggs, beaten
-1/2 cup sugar
-1 cup light corn syrup
-1/4 cup butter, melted
-1 tablespoon all-purpose flour
-1 cup pecans, chopped
-1 teaspoon vanilla extract
-1/4 teaspoon salt
-Pastry for one double-crust pie (recipe at right)

Using the mouth of a glass, cut mini-pie crust to fit in muffin tins. Press into greased and floured muffin tins. Preheat oven to 350 degrees. Mix together eggs, sugar, corn syrup, butter, and flour. Add pecans, vanilla, and salt. Pour into unbaked pie shells. Cut heart-shape with a heart cookie-cutter and place on top of filling. Bake for about 15 minutes or until done. Yields about 2 dozen mini pies.


They took their place at the table with other delicious tiny tarts, itty-bitty biscuits with pimento cheese, petit pizzas, stuffed cherry tomatoes, mini falafel(!), baby beers sipped from miniature mugs, whipped cream beat with a wee whisk, and so many other personal cups. WE FELT LIKE GIANTS!