Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup cold butter
- 5 large eggs
- 1 cup dark corn syrup
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 cups chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray two muffin tins with non-stick cooking spray.
- In a mixing bowl, combine flour and brown sugar. Cut in cold butter until the mixture resembles coarse crumbs. Press about 1 tablespoon of this mixture into each muffin cup.
- In another bowl, whisk together eggs, dark corn syrup, granulated sugar, vanilla extract, and salt until smooth. Stir in chopped pecans.
- Pour about 2 tablespoons of pecan filling over each crust in the muffin tin. Bake for about 40 minutes or until the filling is set.
- Let cool in pans for about 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (45g)
- Calories: 230
- Sugar: 12g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg