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Mini pecan pies

Time 1 hour 20 minutes
Yields Serves 12
Mini pecan pies
1

Heat the oven to 375 degrees. Grease muffin tins in each alternating cup.

2

In a large bowl, whisk together the eggs and egg yolks. Whisk in the corn syrup and sugar, then the melted butter, salt and bourbon. Stir in the pecan pieces.

3

Fill the pie shells: Brush the edges with the prepared egg wash and fill with the pecan filling, about one-fourth cup filling for each shell .

4

Bake the mini-pies, one tin at a time, in the center of the oven until the filling is set and the crust is puffed and golden brown, about 25 minutes.

5

Cool the pies, still in the tins, to room temperature, twisting them gently every few minutes so they do not stick to the pan.

Makes enough filling for 12 to 14 mini-pies or 1 (9- to 10-inch) pie.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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