Pecan Pie SCOOPS!®
Give thanks for these delicious sweet treats.
Ingredients
|
24 |
|
|
1⁄4 cup |
Dark corn syrup |
|
3 Tbsps |
Melted butter |
|
2 Tbsps |
Firmly packed light brown sugar |
|
1 |
Large egg |
|
1 |
Egg yolk |
|
1 Tsp |
Vanilla extract |
|
1⁄2 cup |
Finely chopped pecans |
|
1⁄4 Tsp |
Ground cinnamon (scant) |
|
Toasted pecans, to garnish |
How to Make
|
1 |
Preheat oven to 350 degrees. |
|
2 |
Divide chopped pecans evenly to fill the chips about 3⁄4 full. Set aside. |
|
3 |
Whisk corn syrup, butter, sugar, eggs and vanilla together in a liquid measuring cup. Pour mixture over pecans, almost entirely filling the TOSTITOS® SCOOPS!®. |
|
4 |
Bake at 350 degrees until edges are golden and filling is set (approximately 12 to 14 minutes). |
|
5 |
Cool on a wire rack. |
|
6 |
Stir together whipped topping and cinnamon. Serve pies at room temperature with whipped topping. Garnish with toasted pecans if desired. |
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