Pecan Pie Pops
- 1 1/2 pounds pie dough
- 1 pound toasted pecans, chopped
- 8-inch cookie sticks
- For the filling
- 6 eggs
- 1 pound caster sugar (can substitute brown sugar)
- 2 cups dark corn syrup
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 5 ounces butter
Serves: 24 pie pop shells
Pie Pop Shells: Preheat the oven to 325 degrees F. Using a hole puncher, cut out 1 hole in each mini foil baking cup about halfway down the side. Roll the pie dough out on a flat surface and chill it in the refrigerator for at least 20 minutes. Once chilled, remove the dough from the refrigerator and cut out circles using a round cooking cutter. Put the circles into the mini foil baking cups. Chill these mini pie shells in the refrigerator for at least 15 minutes.
Remove from refrigerator and trim any excess dough from the rim of the baking cup. Gently insert a cookie stick through each baking cup and pie shell. Fill the pie shells with the chopped pecans. Next chill the prepared pie pop shells in the freezer for 15 minutes. Remove the pie pop shells from freezer and put them on a baking sheet. Bake for 10 minutes, turning halfway through. Remove the baking sheet from the oven and set the pop shells aside.
Recipe courtesy Jen Cinclair, Spoon Catering/TBSP Food Bar