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Mini Pecan Pies in a Muffin Tin

Mini pecan pies in a muffin tin bake in a flaky, tender crust with a sweet pecan filling. Each pie is baked until puffed and set, with a slight wobble in the center.
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Prep Time 25 minutes
Cook Time 30 minutes
chilling and cooling 1 hour 25 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 Nonstick cooking spray for greasing the tin
  • 1.75 cup all-purpose flour
  • 0.5 tsp fine salt
  • 0.75 cup vegetable shortening cold, cut into small pieces
  • 5 tbsp ice water to 6 tablespoons
For the filling
  • 2 eggs large
  • 0.5 cup brown sugar light, packed
  • 0.5 cup corn syrup light
  • 2 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 1 cup pecans chopped

Equipment

  • 1 12-cup standard muffin tin

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Coat the cups of a 12-cup standard muffin tin with nonstick cooking spray.
  3. Whisk the flour and salt in a medium bowl.
  4. Cut in the shortening with a pastry blender until the pieces are pea-sized.
  5. Stir in 5 tablespoons ice water, adding the sixth tablespoon a teaspoon at a time only if needed, until the dough holds together when pressed.
  6. Form the dough into a disk, wrap, and chill for 30 minutes.
  7. Roll the dough between sheets of parchment to 1/8 inch thick.
  8. Cut 12 4-inch circles, rerolling scraps as needed, and press the circles into the muffin cups.
  9. Chill the lined tin for 10 minutes.
Mix the filling
  1. Whisk the eggs and brown sugar until smooth.
  2. Whisk in the corn syrup, melted butter, and vanilla.
  3. Fold in the chopped pecans.
Fill and bake
  1. Divide the filling evenly among the chilled crusts, leaving about 1/4 inch at the top.
  2. Bake at 350°F for 25 to 30 minutes, until the crust edges are golden and the filling is puffed and set with a slight wobble in the centers and reaches at least 160°F in the center.
  3. Cool in the pan for 15 minutes.
  4. Carefully loosen the edges with a thin knife and transfer the pies to a wire rack.
  5. Cool for at least 30 minutes before serving.

Notes

For clean, flaky crusts, keep the shortening cold and chill the lined tin before filling. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free option, use dairy-free butter in place of the unsalted butter.