Personal Pecan Pie

Sometimes I feel like a broken record. Words like Yummo, easiest recipe, best I ever made, and I never miss the old glutenous version come spilling from the keyboard onto my blog. But by golly, it's how I feel. 

I can't take credit for this recipe. I found it on the blog, Gluten Free Fix. Also known as Pecan Tassies. I have shared my experience with Michelle's recipes before and I have never been disappointed. You won't be disappointed either.

Personal Pecan Pie

Crust:

• 8 Tbls butter, melted
• 4 Tbls maple syrup
• 2 egg whites (reserve the yolks for filling)
• 3 cups almond flour or meal, firmly packed
• 2 tsp cinnamon
• 1 tsp sea salt

Filling:

• 1 1/2 cups chopped pecans
• 2 eggs
• 2 egg yolks
• 1 1/2 cups maple syrup
• 4 Tbls butter, melted
• 2 tsp vanilla extract

Instructions:

1. Combine all the crust ingredients until it forms a soft dough and set aside.
2. Combine all filling ingredients and except the pecans and set aside
3. Preheat oven to 325 degrees.

Assemble 

Drop a scoop of dough into a well greased mini muffin pan. About a teaspoon of dough.

Wet your fingers and smash the dough into the bottom and up the sides of the cup.
Sprinkle about 1/2 to 3/4 tsp chopping pecans into each formed crust.
Spoon in about 1 Tbls filling into each formed crust.
Bake for 18-22 minutes.
Let cool about 15 minuted before removing from pan.

Enjoy!!