Mini Pecan Pies
Ingredients:
- 2 cups all purpose flour
- 1 cup packed brown sugar
- 1 cup cold butter
- 5 large eggs
- 1 cup dark corn syrup
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 cups chopped pecan
Directions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the flour and brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Press the shortbread crust mixture evenly into the bottoms and up the sides of mini muffin tins to form small pie shells.
4. In another bowl, whisk together the eggs, dark corn syrup, granulated sugar, vanilla extract, and salt until smooth.
5. Stir in the chopped pecans.
6. Pour the filling mixture carefully into each prepared crust, filling almost to the top.
7. Bake for 25-30 minutes or until the filling is set and the crust is golden brown.
8. Allow pies to cool completely in the tin before removing and serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 12 mini pies
Tips:
Use cold butter for the crust to achieve a tender, flaky texture.
Allow pies to cool fully to ensure clean slices and enhanced flavor.