Makes 24 mini pies (two 12-cup muffin tins)
Ingredients
Crust
1½ cups all-purpose flour
½ cup packed light brown sugar
½ cup (1 stick) cold unsalted butter, cut into small cubes
Filling
2 large eggs
1 cup dark corn syrup
¼ cup granulated sugar
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
1½ cups chopped pecans
Instructions
Preheat & prepare pans – Preheat oven to 350°F (175°C). Lightly spray two 12-cup mini muffin tins with nonstick cooking spray.
Make the crust – In a medium bowl, combine flour and brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Press & pre-bake – Press about 1 tablespoon of the crumb mixture firmly into each muffin cup, covering the bottom and slightly up the sides. Bake for 8–10 minutes, until lightly golden. Remove from oven and set aside.
Prepare filling – In a medium bowl, whisk together eggs, dark corn syrup, granulated sugar, melted butter, vanilla, and salt until smooth. Stir in chopped pecans.
Fill & bake – Divide the filling evenly among the crusts, filling each cup nearly to the top. Reduce oven temperature to 275°F (135°C). Bake for 15–18 minutes, or until the filling is set and slightly puffed.
Cool & serve – Let pies cool in the pan on a wire rack for 10 minutes, then carefully remove them. Cool completely before serving.
Flavor Variations
Corn syrup – Light corn syrup can be substituted; the flavor will be milder and the color lighter.
Gluten‑free – Use a 1:1 gluten‑free flour blend in the crust.
Dairy‑free – Substitute plant‑based butter in both the crust and filling.
Add‑ins – Stir in ¼ cup mini chocolate chips or a sprinkle of flaky sea salt after filling for a twist.
Storage
Refrigerator – Store in an airtight container for up to 4 days.
Freezer – Wrap each pie individually in plastic wrap, then place in a freezer‑safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
0 comments:
Post a Comment