Mini Pecan Pies Recipe

• 1 mini pie crust
• 1 cup toasted pecans (see note)
• 1 1/2 tablespoons butter, at room temperature
• 1/2 cup brown sugar
• 1 1/2 tablespoons all purpose flour
• Pinch of salt
• 3/4 cups brown rice syrup
• 2 eggs
• 2 tsp bourbon
• 1/2 teaspoon vanilla

1. : Make one recipe mini pie crust, then cut out and fit 6 circles into the muffin tin, making sure that there are no air bubbles on the bottom or sides of the pan. Chill for 30 minutes while you make your filling.
2. : Adjust oven rack to middle position and preheat oven to 350u0b0F. Beat the butter in a bowl until creamy. Add the brown sugar, flour, and salt. Mix until combined, then blend in the syrup.
3. Add the eggs, one at a time, beating well after each addition. Add the bourbon and the vanilla and mix until completely incorporated.
4. Sprinkle the cooled pecans into the chilled shells (about 1/3 of the way up in each shell). Pour the custard mixture over the pecans, filling each cup up almost all the way to the edge.
5. Bake in oven for 20 minutes, then rotate and bake for 5-10 minutes, removing when they are very well browned.

pie crust, pecans, butter, brown sugar, flour, salt, brown rice syrup, eggs, bourbon, vanilla

Taken from www.seriouseats.com/recipes/2013/11/mini-pecan-pies-individual-how-to-make.html (may not work)