Amazing Pecan Pie Cups

By sretzlaff

Calories 200, Carbohydrate 17g, Sugars 3g, total fat 13g (Sat Fat 4g), protein 3g, fiber 1g, cholesterol 45mg, sodium 200mg, Food Exchanges 1 carb 2 fat, Carbohydrate Choices: 1, Weight Watcher plus Point: 5

Ingredients

• 1 pkg refrigerated pie crust
• 3/4 cup pecan halves
• 1/4 cup brown sugar
• 1 teaspoon cornstarch
• 1/2 cup granulated no calorie sweetener (like Splenda)
• 2 eggs, beaten
• 1 cup sugar free maple syrup
• 1 1/2 teaspoon vanilla
• 3 tablespoons melted butter

Details

Servings 12
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

1. Preheat the oven to 350 F. Place one piec crust on a cutting board or flat surface and roll out lightly to an 11 inch diameter. Using a 4 inch round cutter, cut out 6 rounds. Set scraps aside. Repeat with the second pie crust.
2. Lightly press the pastry rounds into 12 muffin cups, pressing into the bottom and up the sides. Set aside. Reserving 12 pecan halves chop the remaining pecan halves and set aside.
3. In a medium bowl, whisk together the brown sugar, sweetener and cornstarch. Add the eggs, syrup, vanilla and melted butter and mix well. Stir in the chopped pecans. Divide the filling evenly among the 12 cups. Top each with a pecan half.
4. Bake for 30 to 35 minutes or until the tops and crust are nicely browned. Let cool slightly before serving.