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Prep Time: 30 Minutes Cook Time: 22 Minutes |
Ready In: 52 Minutes Servings: 4 |
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From a 1988 Pillsbury booklet. Ingredients:
1 (15 ounce) package pillsbury all ready pie crusts |
2 teaspoons flour |
2/3 cup pecans, chopped |
3/4 cup brown sugar, firmly packed |
1 ounce square semisweet chocolate, melted, cooled |
1 tablespoon butter or 1 tablespoon margarine, softened |
1 teaspoon vanilla |
1 egg |
Directions:
1. Allow both crust pouches to stand at room temperature for 15-20 minutes.
2. Heat oven to 375°F.
3. Unfold each crust; remove top plastic sheets. Press out fold lines.
4. Sprinkle each with 1 teaspoon flour. Spread flour evenly over crusts.
5. Invert and remove remaining plastic sheets.
6. Using a 2-5/8 to 2-3/4 round, scalloped cookie cutter, cut 12 rounds out of each crust.
7. Gently press each round, floured side down, into 24 ungreased miniature muffin cups.
8. Divide 1/3 cup of the nuts evenly in pie crust-lined muffin cups. In small bowl, beat brown sugar, chocolate, butter, vanilla, and egg only until smooth (do not overbeat; mixture should not be bubbly).
9. Spoon teaspoonful of filling over nuts in each cup.
10. Sprinkle with remaining nuts.
11. Bake at 375°F for 18-22 minutes or until filling is set and crust is light golden brown.
12. Cool 1 minute; remove from pans.
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