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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.
Recipe Facts
Ingredients
- 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
Directions
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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.
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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.
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Add the eggs, one at a time, beating well after each addition. Add the bourbon and the vanilla and mix until completely incorporated.
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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.
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Bake in oven for 20 minutes, then rotate and bake for 5-10 minutes, removing when they are very well browned.
Special equipment
Standard size muffin tin, pastry cutter