Sweet and nutty pecan pies in a tiny package.
Note: To toast pecans, place on a baking sheet in a preheated 350°F oven for 8-12 minutes or until aromatic.
About the author: Lenore Estrada is the co-owner, along with Anna Derivi-Castellanos, of Three Babes Bakeshop, a pie business in San Francisco committed to promoting organic farming methods and encouraging people to create positive change in their own communities via their purchasing choices and their actions. You can follow Three Babes on Twitter @threebabesbake and on Instagram @threebabes.
- Yield:makes 6 mini pies
- Active time: 20 minutes
- Total time:1 hour
- 1 mini pie crust recipe
- 1 cup toasted pecans (see note)
- 1 1/2 tablespoons butter, at room temperature
- 1/2 cup brown sugar
- 1 1/2 tablespoons all purpose flour
- Pinch of salt
- 3/4 cups brown rice syrup
- 2 eggs
- 2 tsp bourbon
- 1/2 teaspoon vanilla
Make Pie Crust: Make one recipe mini pie crust, then cut out and fit 6 circles into the muffin tin, making sure that there are no air bubbles on the bottom or sides of the pan. Chill for 30 minutes while you make your filling.
Make Filling: Adjust oven rack to middle position and preheat oven to 350°F. Beat the butter in a bowl until creamy. Add the brown sugar, flour, and salt. Mix until combined, then blend in the syrup.
Add the eggs, one at a time, beating well after each addition. Add the bourbon and the vanilla and mix until completely incorporated.
Sprinkle the cooled pecans into the chilled shells (about 1/3 of the way up in each shell). Pour the custard mixture over the pecans, filling each cup up almost all the way to the edge.
Bake in oven for 20 minutes, then rotate and bake for 5-10 minutes, removing when they are very well browned.