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Mini pecan pies

Mini pecan pies
Bob Chamberlin / Los Angeles Times

Short of any family drama, the biggest dilemma most of us face at the holiday table revolves around dessert. Specifically: Which pie do I choose? (Or, rather: Why do I get to try only one?) Why stop at one? Friends ... Read more

Total time: 1 hour, 20 minutes, plus cooling time for the pies | Serves 12
  • 3 whole eggs
  • 3 egg yolks
  • 1 cup dark corn syrup
  • 1/2 cup dark brown sugar
  • 9 tablespoons (1 stick plus 1 tablespoon) melted butter
  • Scant 1/2 teaspoon salt
  • 1 1/2 tablespoons bourbon
  • 2 1/4 cups pecan pieces
  • 12 unbaked mini pie shells
  • Prepared egg wash (1 egg beaten with 1 tablespoon water)

Step 1Heat the oven to 375 degrees. Grease muffin tins in each alternating cup.

Step 2In 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.

Step 3Fill 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 .

Step 4Bake 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.

Step 5Cool the pies, still in the tins, to room temperature, twisting them gently every few minutes so they do not stick to the pan.

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


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