Mini Pecan Pies
These delightful bite-sized desserts feature a buttery, flaky crust filled with a rich, gooey mixture of brown sugar and crunchy pecans, perfect for any occasion.
Ingredients
Buttery Shortbread Crust
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup cold unsalted butter
Pecan Pie Filling
- 5 large eggs
- 1 cup dark corn syrup Maple syrup can be used as a substitute
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 cups chopped pecans Consider toasting for enhanced flavor
Instructions
Preparation
- Gather all your ingredients and preheat the oven to 350°F.
- In a medium mixing bowl, combine the flour and brown sugar.
- Using a pastry cutter, cut the cold butter into the mixture until it resembles coarse crumbs.
- Press this mixture evenly into prepared muffin tins, ensuring it is firmly packed.
- Bake for 8 to 10 minutes or until lightly golden brown. Set aside to cool slightly.
Filling
- In a large bowl, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt until smooth.
- Stir in the chopped pecans.
- Spoon the filling into each baked crust, careful not to overfill.
Baking
- Reduce the oven temperature to 275°F and bake for an additional 30 minutes or until the filling is set.
- Confirm doneness by gently shaking the muffin tin; it should barely jiggle in the center.
- Let the mini pies cool on a wire rack for at least 10 minutes before removing them from the tins.
Notes
Store in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze wrapped tightly for up to three months.