How to Make This Mini Pecan Pie Recipe
For the Crust
1: Preheat the oven to 350 degrees, and lightly spray a (2) 12 cup muffin tin(s) or mini cake tin.
2: Combine the flour and brown sugar in a medium mixing bowl. Then, Cut the butter into the mixture until it resembles coarse crumbs.
3: Press the mixture evenly into a prepared muffin pan and bake until golden.
For the Filling
1: Whisk all the filling ingredients except the salt in a bowl while the crust is baking. Then, stir in the pecans.
2: Divide the pecan mixture evenly between the crusts.
3: Reduce the temperature to 275 degrees and bake the pies until the filling is set.
4: Cool the pies on a wire rack and enjoy.
Hint
Lightly spray the muffin tin to easily remove the pies from the tin.
Storage
Refrigerate the pies in an airtight container for up to 4 days. For longer storage, wrap the pies in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container.
Defrost the pies overnight in the refrigerator before serving.
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