For the past couple of months, I have had pecan pie at lunch at three different places. It has gotten me in the mood for fall weather and I wish it was already here!
If you were at my place this past weekend, you would not believe it was still in the 90s outside. Why? Because I cranked up that oven and made my own pecan pies. I’m trying to entice mother nature to let that fall weather roll.
One of those pies I ate recently was a Jack Daniels Pecan Pie. I don’t normally drink Jack Daniels and I didn’t want to buy some just for one pie so I substituted what I always have on hand – pure maple syrup. And I put them in a cute mason jar. Of course. This pie was a hit with the family and my coworkers. I’ll definitely be making it for Thanksgiving this year.
Mini Maple Pecan Pies
3/4 c sugar
3/4 c dark corn syrup
1/4 c pure maple syrup
2 Tbsp butter, melted
2 tsp vanilla
1 – 6 oz pkg pecan halves
2 refrigerated 9-inch pie crusts
Preheat oven to 350 degrees.
Roll out pie dough with a rolling pin. Cut dough in fourths. Repeat with remaining pie dough.
Spray cooking spray in 8 Oz Wide Mouth Mason Jars. Add 1/4th of pie dough to each jar and mold it to entire jar. Repeat with remaining pie dough.
In a medium mixing bowl, add first six ingredients. Whisk to mix ingredients together.
Place a handful of pecans in each jar. Divide pie filling among the eight jars.
Place jars on a cookie sheet and place in the oven. Cook for 45-50 minutes. Let cool for a couple of hours. Serve or place lids on jars and place in the oven until ready to serve.
* Affiliate link for 8 Oz Wide Mouth Jars because why wouldn’t you want to make them in these cute jars!