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Mini Pecan Pie
This recipe is excellent for this time of year's classic comforting flavours using the modern convenience of smaller bakeware. Put a rimmed baking sheet under the baking dish in case the pie bubbles over, and you need to catch possible spills!
YIELDS
1
Ingredients
Crust
- 2 1/2 tablespoons butter, softened
- 2 tablespoons sugar
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
Pie Filling
- 1/4 cup corn syrup, light or dark
- 1 large egg
- 1/4 cup sugar
- 1 tablespoon salted butter, melted
- 1/2 teaspoon vanilla extract
- 1/3 cup pecan halves
Directions
Crust
- Preheat oven to 350 degrees F.
- Blend the softened butter and granulated sugar until smooth in a medium-sized mixing bowl.
- Add the flour, cornstarch, and salt to the creamed mixture. Mix until a dough forms.
- Gently press the dough into the base of a 5×5 inch baking dish, ensuring an even layer.
- Place the dish in the oven and bake for 12-15 minutes or until the crust becomes golden.
- Set aside to cool while you make the filling.
Pie Filling
- While the crust is cooling, mix the corn syrup, egg, sugar, salt, melted butter, and vanilla extract.
- Stir in the pecans.
Assemble and Serve
- Carefully pour the filling mixture over the cooled shortbread crust, spreading it out for even distribution.
- Bake the assembled pie on the centre rack of the oven for 30 minutes.
- Remove from oven and let the pie cool on a wire rack for about 2 hours. Place the baking dish on a rimmed baking sheet to catch any possible spills. Enjoy!
