Pecan Pie in a Mug

Preheat oven to 350°F.

Split pie dough into two.

On a lightly floured surface, roll out pie dough with a lightly floured rolling pin until a 3-inch circle. Fit each dough into an oven-safe Corningware meal mug, covering the bottom with dough and press the excess dough onto the sides (halfway up). Lightly prick the bottom all over with a fork. Chill until firm, for about 30 minutes.

In a medium bowl, whisk together = melted butter and brown sugar until smooth. Whisk in corn syrup, eggs, vanilla, and salt. Distribute the pecans into each mug and pour half of the syrup mixture evenly into each mug.

Bake for 20 minutes and then cover loosely with aluminum foil to prevent the top from burning. Bake until filling is set (another 20–25 minutes). Filling should not be overly jiggly and should only jiggle slightly in the center when gently shaken.

Remove from oven and cool completely. Serve with a scoop of vanilla ice cream or whipped cream.