Southern Peanut Pie Tassies
Pillsbury pie crusts(refrigerated)
light corn syrup
coarsely chopped roasted peanuts (salted)
Take pie crusts out of the refrigerator to allow to warm to room temperature.
Preheat oven to 375degrees and grease a mini muffin tin with cooking spray.
On a clean surface, roll out pie crusts and cut into 2 ½” diameter round pieces.
Lightly press each round piece in the muffin tins.
In a large bowl, whisk together medium eggs with a whisk or a dinner fork.
Then, add sugar, corn syrup and vanilla. Stir until mixed well.
Microwave the peanut butter in a microwave safe dish for 10 - 20 seconds or just long enough to melt the peanut butter. Stir it into the filling mixture.
Then, fold in peanuts and stir until mixed well.
Spoon mixture into crusts about 3/4 full.
Bake until set and crust is golden, 15 to 18 minutes.
Alternate suggestion: Use Mini Phylo Shells instead of Pillsbury pie crusts.