1 package mini pie crusts
1/3-1/2 cup Sorghum Pecan Pie Butter (depending on how full you want them!)
1/4 cup whipped cream (we used a dairy-free version)
2 tablespoons toasted pecans
1.Follow package instructions to cook your pie crusts (the ones we used took 4 minutes)
2.Add a scoop of Limited Batch Sorghum Pecan Pie Butter
3.Top with a dollop of whipped cream
4.Garnish with a sprinkle of toasted chopped pecans.
5. Voila – the cutest, easiest pecan pies you’ve ever had!