Muffin-Pan Pecan Pies with Brown Sugar Crusts (Print-Friendly Version)

These small pecan pies press a brown-sugar butter crust into standard muffin cups and fill it with an egg-and-corn-syrup mixture. Divide both crust and filling before baking so the cups cook at similar rates. Allow the hot filling to settle before loosening the pies.

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# Ingredients You’ll Need:

→ Pastry

01 - 2 cups plain flour

02 - 1 cup cold butter, unsalted

03 - 1 cup brown sugar, packed

→ Filling

04 - 5 large eggs

05 - 1 cup dark corn syrup

06 - 2/3 cup white sugar

07 - 1 teaspoon vanilla extract

08 - 1/8 teaspoon salt

09 - 2 cups pecans, roughly chopped

# How to Make It:

01 - Heat the oven to 350°F and grease two twelve-cup standard muffin pans.

02 - Combine flour and brown sugar in a bowl.

03 - Cut in cold butter until the mixture forms crumbs that hold together when squeezed.

04 - Divide evenly among the twenty-four wells. Press into the bases and up the sides without leaving thick corners.

05 - Whisk eggs, dark corn syrup, white sugar, vanilla and salt together in a separate bowl.

06 - Stir in chopped pecans and divide among the pastry cups, leaving room below each rim.

07 - Bake for about thirty to forty-five minutes, checking from thirty minutes for golden crusts and set filling that reaches 160°F.

08 - Rest in the pans about ten minutes before loosening and lifting carefully. Cool on a rack briefly, then refrigerate within two hours of leaving the oven.

# Extra Suggestions:

01 - The formula uses two twelve-cup standard muffin pans. Divide the crust mixture between the two pans before pressing it into individual wells. Spoon the pecan filling in two passes so the last cups receive both nuts and liquid. If the crust cups are full before all the filling is used, leave the excess out rather than pouring it over the rims.

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