Description
Delightful mini pecan pies with a buttery shortbread crust, perfect for gatherings and family occasions.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 3/4 cups all-purpose flour
- A pinch of salt
- 1 cup chopped pecans
- 3/4 cup brown sugar
- 1/2 cup corn syrup (light or dark)
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- In a mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
- Gradually add the flour and salt, mixing until the dough begins to clump together.
- Press the dough into the bottom and up the sides of a muffin tin, forming little crusts for each pie. Use a fork to prick the bottoms to prevent bubbling.
- Chill the crusts in the refrigerator for about 30 minutes while you prepare the filling.
- In another bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until well combined.
- Stir in the chopped pecans, ensuring they are evenly coated.
- Preheat the oven to 350°F (175°C).
- Take the muffin tin out of the refrigerator, then fill each shortbread crust with the pecan filling.
- Bake for 20-25 minutes or until the filling is set and the edges of the crust are lightly golden.
- Allow the pies to cool completely in the tin before carefully removing them.
Notes
Serve warm or at room temperature, ideally with whipped cream or ice cream. Pies can be frozen for later enjoyment.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 200
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: mini pecan pies, desserts, shortbread crust, fall recipes, holiday treats