As a kid, I loved pecan pie.
Man, I would eat it at every opportunity I got. My mom used to make them in mini forms by cutting out pie crust, and then placing them in tiny metal ramekins heavily coated in oil, then placing the mix in covered with more pecans to top it off. That whole process took her hours upon hours to put together. And if she got unlucky and one of those bad boys popped in the oven? It was a total waste because the jellied like inside would get all over the ramekin, sticking it to the edges. There was no saving it.
But those little ones were my favorites. Because since they would pop, they would be useless to her, therefore they were good for me to eat. My mom would say a prayer every time a batch went into the oven that they would not pop while I was asking God for the complete opposite.
Now I am older and know the stress of making those and how difficult it is to get it right. But, I am happy to say I have found a recipe that is perfect for making this to share with a crowd or sit and eat on your own.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: For the crust to cook evenly, remove some of the excesses on the edges.
