There's nothing quite like biting into a mini pie. Yes, you can certainly cut a mini pie with a knife and make slices. But, you can also just bite into it, we won't tell.
Here's a super easy, rich, beautiful dessert you can make in 30 minutes flat.
The ingredients you'll need.
Step 1 - Mix together salt and a can of dulce de leche.
Step 2 - Stir in Cool-Whip.
Step 3 - Spoon it into egg-washed, baked, and cooled graham cracker pie shells.
Step 4 - Crush and toast some pecans.
Step 5 - Top mini caramel pies with pecans.
That's it! Easy as pie!
Mini Caramel Pe￼￼can Pies
Ingredients: Mini graham cracker crusts (6) 1 egg white, beaten Can of dulce de leche Sea salt 1 cup pecans 1/4 cup butter Whipped topping such as Cool Whip
1. Preheat oven to 375 degrees. 2. Place graham cracker crusts on a cookie sheet and brush with one beaten egg. 3. Bake crusts for 5 minutes at 375 degrees. When done, let them cool completely before adding filling. 4. To make the filling, open can of dulce de leche and scrape it into a bowl. 5. Stir in 1/4 teaspoon flaky sea salt, or add salt to taste. 6. Fold in 1 cup or 1/2 a container of whipped topping until mixture is a solid color. 7. Spoon the filling mixture into the cooled graham cracker pie crusts and smooth out the tops. 8. Place the pies in the fridge and chill for 4-6 hours. 9. While pie filling cools, make the pecan topping. Reduce oven heat to 350 degrees F. 10. Add 1 cup pecans to a gallon plastic bag. Use a rolling pin or something else heavy like a can of soup to roughly crush the pecans. (Kids love this step!) 11. Melt 1/4 cup of butter in a medium bowl. Add to the pecans and shake to coat. (Kids also love this step!) 12. Spread the mixture out onto a baking sheet. Bake at 350 degrees, stirring every 3-4 minutes. Leave them in for a total of 9-12 minutes, or until crispy and browned (careful not to burn!). 13. Remove from the oven and let cool completely. 14. Once chilled, remove pies from the oven and sprinkle the pecans on top.