Ingredients:

  • 1 ¼ cups (156g) all-purpose flour, plus more for dusting
  • ½ teaspoon (3g) salt
  • ½ cup (113g/1 stick) unsalted butter, cold and cubed
  • 3-5 tablespoons (45-75ml) ice water
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • ¼ cup (57g/½ stick) unsalted butter, melted
  • ¼ cup (60ml) light corn syrup
  • 1 teaspoon (5ml) vanilla extract
  • ¼ teaspoon (1.5g) salt
  • 1 large egg
  • 1 ½ cups (150g) pecan halves, roughly chopped

Instructions:

  1. Combine flour and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water until the dough comes together.
  4. Form into a disk, wrap in plastic wrap, and chill for at least 15 minutes.
  5. Whisk together brown sugar, granulated sugar, melted butter, corn syrup, vanilla extract, and salt.
  6. Whisk in the egg until smooth.
  7. Stir in the chopped pecans.
  8. Roll out the chilled dough on a lightly floured surface.
  9. Cut out circles using a 2-inch cookie cutter or sharp knife.
  10. Gently press the dough circles into the mini muffin tin cavities.
  11. Fill each pie crust with the pecan filling, about ¾ full.
  12. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the crust is golden brown and the filling is set.
  13. Let the pies cool completely in the muffin tin before carefully removing them. Enjoy your Mini Pecan Pies!