Mini Pecan Pies

Name: Mini Pecan Pies
Total time: 55 min
Ingredients: 1 ½ cups old-fashioned rolled oats; ½ cup all-purpose flour; ½ cup packed light brown sugar, divided; 1 teaspoon salt, divided; 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces; 2 large eggs; ¼ cup pure maple syrup; 1 cup pecan halves, toasted and finely chopped; 1 teaspoon vanilla extract

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Total: 55 minutes

Author : Lauren Grant

Ingredients

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1 ½ cups old-fashioned rolled oats½ cup all-purpose flour½ cup packed light brown sugar, divided1 teaspoon salt, divided8 tablespoons (1 stick) cold unsalted butter, cut into small pieces2 large eggs¼ cup pure maple syrup1 cup pecan halves, toasted and finely chopped1 teaspoon vanilla extract

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Instructions

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Step 1

Preheat oven to 350 degrees F. Coat 24 mini-muffin cups with cooking spray.

Step 2

Combine oats, flour, 1/4 cup brown sugar, and 1/2 tsp. salt in a food processor. Process until the oats are finely ground. Scatter butter pieces on top and process just until a dough comes together.

Step 3

Divide the dough among the prepared mini-muffin cups, using about 1 1/2 Tbsp. dough for each. Press the dough into the bottom and up the sides of each cup.

Step 4

Bake the crusts until the edges are set and light golden, about 15 minutes. Use the back of a spoon to press the crusts back down and up the sides (they will have puffed slightly during baking).

Step 5

Whisk eggs, maple syrup, pecans, vanilla, and the remaining 1/4 cup brown sugar and 1/2 tsp. salt in a medium bowl. Divide the filling among the crusts, using about 1/2 Tbsp. filling for each.

Step 6

Bake the mini pies until the filling is set, 10 to 12 minutes. Let cool in the pan for 15 minutes. Use an offset spatula to release the edges and transfer to a wire rack to cool completely.