Chocolate Butterscotch Pecan Pies

Instructions

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1. - Preheat oven to 400°F.
2. - Gently unroll pie crusts. Cut 18 3-1/2 in. circles out of pie crusts, rerolling dough scraps as necessary. Fit dough circles into muffin pan. Prick bottoms and sides of dough with fork.
3. - Bake 15-18 minutes or until crusts are golden brown, rotating pans halfway through baking. Cool in pan on cooling grid 5 minutes; remove to cooling grid and cool completely.
4. - While pie crusts bake, prepare a cookie pan with parchment paper. In medium skillet, stir together pecans, sugar, salt and cinnamon. Cook over medium-high heat, stirring constantly, until sugar melts and turns an amber color, about 4-5 minutes. Immediately spread nuts onto prepared cookie pan in a single layer. Cool completely.
5. -

   In medium bowl, whisk together pudding and cold milk until smooth. Fold in whipped topping and 1/4 cup butterscotch ice cream topping until fully incorporated. Spoon filling into cooled pie shells. Sprinkle with pecans and drizzle with remaining 1/4 cup butterscotch. Refrigerate until ready to serve.

   Makes 1-1/2 dozen mini pies.