Rustic Ramekin Pecan Pies

• 1 package (Double Crust) Pillsbury Pie Crusts
• 1/4 cups Coarsely Chopped Pecans
• 1/2 cups Maple Syrup
• 1/2 cups Dark Corn Syrup
• 3 Tablespoons Brown Sugar
• 2 Tablespoons Melted Butter
• 2 Tablespoons Bourbon
• 1 teaspoon Vanilla Extract
• 2 whole Eggs, Lightly Beaten
• 2 whole Eggs Whites, Lightly Beaten
• 4 Tablespoons Semi-Sweet Chocolate Chips
• 3/4 cups Pecan Halves

1. Preheat oven to 350u0b0F. Grab 6 ramekins and lightly coat the insides with cooking spray.
2. Roll out the Pillsbury pie crusts. Using a large cookie cutter (or martini glass), cut out circles and place each crust inside each ramekin. I used the leftover dough to create the crust edge. You don't even have to crimp the crusts either. This is rustic! Throw in the freezer for 15 minutes.
3. Combine the remaining ingredients (sans pecan halves) in a large bowl. Whisk until nicely combined.
4. Pour the pie filling into each ramekin. Top each with 3 pecan halves.
5. Bake mini pies for 35 minutes, or until the center is set.
6. Let cool about 15 minutes and dig in.

crust, pecans, maple syrup, syrup, brown sugar, butter, bourbon, vanilla, eggs, eggs whites, semisweet chocolate chips, pecan halves

Taken from tastykitchen.com/recipes/desserts/rustic-ramekin-pecan-pies/ (may not work)