Mini Pecan Pies (Print Version)

# Ingredients:

→ Crust

01 - 1 package refrigerated pie crusts

→ Filling

02 - 1 cup pecans, chopped
03 - 3/4 cup brown sugar, packed
04 - 1/2 cup light corn syrup
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 1/4 teaspoon salt
08 - 4 tablespoons unsalted butter, melted

# Instructions:

01 - Mix flour, salt, and sugar. Cut in cold butter until crumbly. Add cold water until dough forms. Chill 30 minutes.
02 - Roll dough 1/8 inch thick. Cut circles and press into greased mini muffin tin.
03 - Whisk eggs, corn syrup, sugar, vanilla, and melted butter. Stir in chopped pecans.
04 - Fill each dough-lined cup with pecan mixture, avoiding overfilling.
05 - Bake at 350°F for 20-25 minutes until filling is set and crust is golden.
06 - Cool briefly in tin, then transfer to wire rack. Serve warm or room temperature.

# Notes:

01 - Can use store-bought or homemade pie crust
02 - Don't overfill cups to prevent spillover
03 - Can be served warm or room temperature

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