Holiday 2022: Mini Pecan Pies
Here’s an update to my Pecan Pie recipe. I wanted to make something that was pre-portioned, used less ingredients overall, and easy to make. These mini pecan pies are worth the extra little effort because then everyone gets their own pie. No slice wars here! Makes 12 individual pies.
Nota Bene: You must use parchement paper(or cupcake liners) or these pies will become one with the pan.
Ingredients:
1 premade crust (found in the refrigerated section, I like Pillsbury or Buitoni)
2/3 cup/150 ml corn syrup (light or dark is fine)
1/2 cup/100 grams superfine or granulated sugar
2 eggs
2 cups/about 200 grams of pecan nuts
1 Tablespoons melted butter
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 F/ 175 C. Line the muffin tin with paper so you can easily remove the pies once cooked! Usually the pie crust will come in a parchement paper - so you can cut this sheet up and use it, no need for an extra purchase here.
Use a large plastic round cup or cookie cutter to make the rounds for the pies. Place over the parchement paper.
Mix the pecans, corn syrup, eggs, pecans, melted butter and vanilla extract in a bowl. Spoon evenly across the 12 pie shells.
Place in the center rack for 20-25 min. Check the pie after 20 minutes - different ovens do different things! The pie is done when its springs back lightly. It should be a golden brown - not dark. Cool at least 1 hour before trying to remove from the pan. Serve with vanilla ice cream or whipped cream.