INGREDIENTS:
Cinnamon Roll Pie Crust:
14.1oz package refrigerated pie crusts (2 crusts)
1 stick unsalted butter, melted
1 cup light brown sugar
4 tsp ground cinnamon
1 tsp pure vanilla extract
Mini Caramel Pecan Pies:
1/3 cup dark corn syrup
1 large egg
1 large egg yolk
1 tsp pure vanilla extract
Pinch of salt
12 caramel candies, halved, plus 1/2 cup
3/4 cup Dickey Farms pecans, chopped
Whipped cream, for serving
1 tbsp heavy cream
INSTRUCTIONS:
Preheat the oven to 375°F. Lightly grease a 24-cavity mini muffin pan or 2 12-cavity pans.
On a lightly floured surface, roll out the pie crusts to about 1/4-inch thickness.
In a small bowl, mix together the butter, brown sugar, cinnamon and vanilla. Spoon the mixture into the center of each crust. Use a spatula to spread it evenly to the edge.
Starting with the side closest to you, roll each crust into a tight spiral. Cut the finished spirals into 1/2-inch-thick pieces.
On a lightly floured surface, use a rolling pin to roll each piece into a 1/4-inch-thick round. Place each piece into a cavity of the prepared mini-muffin pan. Chill the pan in the refrigerator while you prepare the filling.
In a large container with a spout, whisk together the corn syrup, egg, egg yolk, vanilla and salt.
Remove the pan from the refrigerator and top each pie crust with half a caramel candy and 1/2 tablespoon pecans. Pour the egg mixture into each pie crust, filling to just under the top edge.
Bake until the custard is set and the pie crust is golden brown, 18 to 20 minutes. Let cool 5 minutes, then transfer to a cooling rack to cool completely. Don’t let the pies cool in the pan—they will stick. If they are difficult to remove, warm the pan in the oven for 5 minutes and try again.
Just before serving, top each pie with a dollop of whipped cream. In a heat-safe bowl, microwave the remaining caramel candies with the heavy cream for about 1 minute. Stir until smooth and melted. Drizzle the caramel over the top of each pie. Serve immediately.
Enjoy!
*Recipe from PureWow
