Mini Pecan Pies
Ingredients
Buttery Shortbread Crust:
2 cups all purpose flour
1 cup packed brown sugar
1 cup cold butter
Pecan Pie Filling:
5 large eggs
1 cup dark corn syrup
⅔ cup granulated sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
2 cups chopped pecan
Directions
Preheat oven to 350° and lightly spray (2) 12 cup muffin tin(s) with non-stick cooking spray.
Buttery Shortbread Crust:
In a medium mixing bowl, combine flour and brown sugar together.
Using a pastry cutter, add butter and cut mixture until it resembles coarse crumbs.
Press mixture into the prepared muffin pan and bake for 8-10 minutes, then remove from the oven.
Pecan Pie Filling:
While the crust is in the oven, whisk eggs, corn syrup, sugar, vanilla and salt until well combined.
Stir in pecans and spoon pecan mixture over the crust.
Reduce temperature to 275° and bake for 30 minutes or until filling is set.
Cool on a wire rack.
