Mayflower Pecan Pies {Thanksgiving Mini Desserts}

5 from 1 vote

Mayflower Pecan Pies {Thanksgiving Mini Desserts}

Individual Mayflower Ship Pecan Pies for Thanksgiving Mini Desserts

Prep Time10

Active Time35

Total Time45

Course: Dessert

Cuisine: American

Yield: people

Calories: 393cal

Author: Melissa

Equipment

Cupcake Foil Pans - 2 six-packs
6 in. lollipop sticks
white card stock or construction paper cut into squares
Hole punch

Materials

2 refrigerated pie crust or use my handy, dandy easy pie crust recipe here
4 Tbsp. butter melted unsalted
1 cup brown sugar
½ cup light corn syrup
1 tsp. vanilla extract
¼ tsp. salt
2 large eggs
1 cup pecans whole
½ cup milk chocolate chips optional - only if you want chocolate in your pie

Instructions

Preheat the oven to 350 degrees
Cut the cupcake cups out of the 6 pack
Very carefully - because the cut tin will be sharp - Fold the edges down
Roll out your pie dough
turn the round pie plates onto the crust and use a knife to cut a circle of dough around them that is about 1 inch wider than the pie pan
Place the round crusts into each liner
then squish the pan so it resembles a boat
Mix your Pecan Pie Batter up by using a large bowl, and adding the butter, sugar, syrup, vanilla, salt, eggs, pecans, and optional chocolate chips
Fill each ship with batter - pretty much all the way to the top
Set the ships on a lined cookie sheet
Bake for about 35 minutes or until the batter is set
Let the pies cool and set up
Make sails punching holes into the top and bottom of the middle and by inserting your lollipop sticks through the holes
Insert those into your pies

Notes

storage:

Pies can be covered and stored in the refrigerator for up to 3 days. Wait until you are ready to serve the pies before adding the lollipop stick and cardstock sail.

nutrition facts are only an estimate

Nutrition