Let’s face it. Ramekins are pretty darned cute. Anything in a ramekin just begs for an, “Awww loooook, you guys. It’s in a ramekin!”
Like, you could probably stick an old, burly bearded man riding a donkey in a ramekin and really feel the need to give him a pacifier and rock him to sleep.
I SAID PROBABLY.
So this is what I’m telling you: the goal this year at the Thanksgiving dinner table is to get at LEAST FIVE, “Awww, look you guys. The pecan pies are in ramekins!”
And when you do, you’ll remember me. And this Rustic Ramekin Pecan Pies post. And this special moment we’re sharing together right now. I can feel the connection, can you?
Oh, that’s just a coffee buzz? Same thing.
Let’s make ‘em!
It all starts with some pecans. Or PEE-CAWNS, if you will.
And of course, the cute little ramekins:
Grab your Pillsbury pie crusts and roll ‘em out.
I used a martini glass, but if you have a large cookie cutter, bonus! Cut out some circles.
Position the mini crusts inside each ramekin.
Round up the pie filling ingredients. Yes, that’s bourbon you see. SO WHAT?
Whisk until nicely combined….resist pouring all over your face.
Pour the mixture into the ramekins. I used the extra dough to make the crust edges. Get all rustic-y with it!
Place the pecan halves on each pie.
Bake, bake, bake. Rest, rest, rest. EAT, EAT, EAT.
And a close up…ya know, for good measure.
How many times did you think or say, “AWWW” during the reading of this post? I’m telling you, ramekins HAVE THE POWER.