Mini Pecan Pies

I have been craving pecan pie for a while now. I decided to make some mini pies.

I still haven't perfected pie crust, actually I haven't even tried yet. Too busy or too lazy. But this is my favorite pie crust that I always use when I need pie crust. The box has 2 crusts.

I was able to make 4 doz little dough balls, about an inch in diameter

I found this recipe on Allrecipes.com, i only used the filling recipe since I already had pre-made crust.

I doubled this recipe:

• 1 egg
• 3/4 cup packed dark brown sugar
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 2/3 cup chopped pecans

25 minutes at 325 degrees in the oven, and they popped right out of the pan. AND so delicious!!

I have to get my sugar fix from things other than chocolate, because for some strange reason now that I am pregnant, I don't crave for chocolate anymore...sad, I know. It's ok, and I'll still eat it, but before pregnancy, I had to fight myself to not eat it with every meal and snack.

pumpkin pie

my most favorite dessert this time of year is pumpkin pie. but if it doesn't have whip cream, then it's not. it just not as fantastic without the whip cream. anyway, i made this yesterday.

here is the recipe from all allrecipes.com
i just used pie crust from the grocery store. this is the first time i used a whole wheat crust. it wasn't as bad as i thought it would be.

INGREDIENTS

• 1 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 eggs
• 1 (15 ounce) can pumpkin puree
• 1 1/4 cups milk
• 1 (9 inch) unbaked pie crust

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl, stir together white sugar, brown sugar, salt, and cinnamon. When these ingredients are well mixed, stir in the eggs followed by the pumpkin and milk. Transfer mixture to the pie crust.
3. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the pie comes out clean. Cool before serving.