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Mini pecan pies with golden shortbread crusts and glossy caramelized pecan halves on top.

Mini Pecan Pies with Buttery Shortbread Crust

Make-ahead mini pecan pies with a buttery shortbread crust and a rich pecan filling. Prep 20 min, cook 40 min, and each batch makes 22 servings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 22 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method

Ingredients
  

Buttery Shortbread Crust
  • 2 cups all-purpose flour 240 g
  • 1 cup packed brown sugar 220 g
  • 1 cup cold butter 227 g
Pecan Pie Filling
  • 5 large eggs
  • 1 cup dark corn syrup 340 g
  • ⅔ cup granulated sugar 133 g
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2 cups chopped pecans 200 g

Method
 

Buttery Shortbread Crust
  1. Heat oven to 350°F (175°C) and coat two 12-cup muffin tins with non-stick cooking spray.
  2. In a medium mixing bowl, blend flour with brown sugar.
  3. Cut in butter using a pastry cutter until the mixture looks like coarse crumbs.
Pecan Pie Filling
  1. Firmly press the mixture into the prepared muffin pan and bake for 8-10 minutes, then take out of the oven.
  2. While the crust bakes, beat eggs, corn syrup, sugar, vanilla, and salt until thoroughly combined.
  3. Fold in pecans and distribute the pecan mixture over the crust.
  4. Lower temperature to 275°F (135°C) and bake for 30 minutes or until the filling sets.
  5. Cool on a wire rack.