Ingredients

The following ingredients have 4 Servings
  • 1 pie crust for an 8 inch pie (UNBAKED)
  • 1 cup evaporated milk (about 2/3 of a 12 ounce can)
  • 1/3 cup maple syrup
  • 1/2 cup pecans (chopped)

Instruction

  • Preheat oven to 425 degrees.
  • Roll out the pie crust and cut with a 3" biscuit cutter to make 24 circles. Put a circle in each cup of a mini muffin tin. Press to fit against the sides. Prick a few times with a fork.
  • Sprinkle some pecans into each crust. Bake until pie crust is golden, about 8-10 minutes.
  • While crust is baking and pecans are toasting, combine milk and maple syrup in a medium saucepan. Stir constantly until the mixture begins to boil. Cook uncovered for 4 minutes. Remove from heat and allow to cool completely.
  • Remove pie crusts from the oven and allow to cool. Add filling to each cup. Chill in refrigerator until set, about 30 minutes.