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.

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