Mini Pecan Pies (Printable Version)
Buttery shortbread crust meets a rich pecan filling in these perfectly baked mini pies.
# Everything You’ll Need:
→ Buttery Shortbread Crust
01 -
2 cups all-purpose flour
02 -
1 cup packed brown sugar
03 -
1 cup cold unsalted butter
→ Pecan Pie Filling
04 -
5 large eggs
05 -
1 cup dark corn syrup
06 -
⅔ cup granulated sugar
07 -
1 teaspoon vanilla extract
08 -
⅛ teaspoon salt
09 -
2 cups chopped pecans
# Steps to Cook:
01 -
Preheat oven to 350°F and lightly spray two 12-cup muffin tins with non-stick cooking spray.
02 -
In a medium mixing bowl, combine flour and brown sugar. Using a pastry cutter, cut in cold butter until mixture resembles coarse crumbs. Press evenly into the prepared muffin tins and bake for 8 to 10 minutes. Remove from oven.
03 -
While the crust bakes, whisk together eggs, dark corn syrup, granulated sugar, vanilla extract, and salt until smooth.
04 -
Stir chopped pecans into the egg mixture and spoon the filling evenly over the baked crusts. Reduce oven temperature to 275°F and bake for 30 minutes or until the filling is set.
05 -
Remove pies from oven and allow them to cool on a wire rack before removing from muffin tins.
# Extra Suggestions:
01 -
Keep butter cold and slice before incorporating to ensure the best crust texture.
02 -
Spoon flour lightly into measuring cups and level with a knife to avoid packing.
03 -
Reducing oven temperature promptly after crust baking helps achieve perfect filling consistency.
04 -
Lightly coat muffin tins with non-stick spray to ease pie removal without excess.
05 -
Let pies cool slightly in the pan to allow easier removal and maintain shape.