Mini Pecan Handheld Delights (Print Format)

Flaky, buttery crusts filled with gooey, caramel-like pecans baked into perfect mini treats.

# Ingredients:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon sugar
03 - 1 teaspoon salt
04 - 1 cup (2 sticks) cold unsalted butter, cubed
05 - 6-8 tablespoons ice water
06 - OR: 2 store-bought pie crusts

→ Pecan Filling

07 - 3/4 cup light corn syrup
08 - 1/2 cup packed brown sugar
09 - 3 tablespoons unsalted butter, melted
10 - 2 large eggs, lightly beaten
11 - 1 teaspoon vanilla extract
12 - 1/4 teaspoon salt
13 - 1 1/2 cups pecans, roughly chopped
14 - Optional: 1 tablespoon bourbon

→ Optional Toppings

15 - Whipped cream (fresh or canned)
16 - Vanilla ice cream
17 - Caramel sauce for drizzling
18 - Pinch of cinnamon
19 - Flaky sea salt

→ Optional Upgrades

20 - 1/2 cup chocolate chips (mixed into filling)
21 - 1/4 cup maple syrup (replacing some corn syrup)
22 - Toasted pecans
23 - Orange zest
24 - Cinnamon or pumpkin pie spice in filling

# Steps:

01 - Combine flour, sugar, and salt in a bowl. Cut in cold butter until coarse crumbs form. Add ice water 1 tablespoon at a time, mixing until dough just comes together. Divide into two disks, wrap, and refrigerate 30 minutes. If using store-bought crust, let sit at room temperature 10 minutes.
02 - Preheat oven to 350°F (177°C). Generously grease a 12-cup muffin tin with butter or non-stick spray, ensuring to coat all crevices to prevent sticking.
03 - Roll dough on a lightly floured surface to approximately 1/8 inch thickness. Cut out twelve 3-4 inch circles using a cookie cutter or glass rim. Re-roll scraps as needed, chilling dough if too warm.
04 - Gently press each dough circle into muffin tin cups, ensuring dough rises up the sides and lies flat on the bottom without stretching to avoid shrinkage.
05 - Prick the bottom of each crust 2-3 times with a fork to prevent air bubbles and puffing during baking.
06 - In a medium bowl, whisk together corn syrup, brown sugar, melted butter, beaten eggs, vanilla extract, and salt until smooth. Stir in bourbon if using. Mixture should be thick but pourable.
07 - Place approximately 2 tablespoons of chopped pecans into each crust evenly. Add chocolate chips now if desired.
08 - Pour filling mixture over pecans in each cup until about 3/4 full to prevent overflow during baking.
09 - Bake for 25-30 minutes until filling is set and slightly puffed but still has a slight jiggle in the center. Edges of crust should be golden brown. Tent with foil if crust browns too quickly.
10 - Allow pies to cool in the muffin tin for 10 minutes to set. Carefully loosen edges with a butter knife and transfer to a cooling rack. Cool completely before serving or storage.
11 - Top cooled or slightly warm pies with whipped cream, vanilla ice cream, caramel sauce, and a sprinkle of cinnamon or flaky sea salt as desired.
12 - Enjoy handheld, savoring the flaky crust and gooey pecan filling. Portion control is optional given how irresistible they are.

# Tips:

01 - Keep butter cold when making crust to ensure flakiness. Avoid overworking dough to prevent toughness. Thorough greasing of muffin tins is crucial to prevent sticking. Toast pecans for intensified flavor. Fill cups only 3/4 full to avoid overflow. Allow pies to cool before removing from tins to maintain structure.

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