The experiment: Miniature Pecan Pies
The pie dough: much like me, it’s filled with vodka, recipe found on my last post.
The filling: pecan pie filling made with bourbon and browned butter.
- 4-5oz pecans (about 1 1/2 cups halved pecans, or 1 cup chopped)
- 6 tbsp butter, browned
- 1 cup granulated sugar
- 3 tbsp brown sugar
- 1/2 tsp salt
- 1 cup corn syrup
- 3 eggs
Preheat the oven to 350 degrees. Spread pecans out on a baking sheet. Bake pecans until lightly browned and fragrant, about 10 minutes. Be careful not to over-bake them as they can burn quickly. Once cool, chop with a knife. I like finely chopped, but not completely pulverized, pecans, so I prefer to run my knife through them rather than use a food processor.
While the pecans cool, prepare a 12-cup muffin tin by spraying with cooking spray. Roll out pie dough to 1/4 in thickness. Cut rounds using a 4-inch cookie cutter. Place the dough rounds into the muffin cups and press the dough up the sides. One single pie dough was the perfect amount for all twelve cups.
In a large bowl, whisk the browned butter, both sugars, salt, and corn syrup. Add in the eggs, whisking to combine until the mixture is homogeneous.
Measure out a heaping tablespoon of the chopped pecans and place in the pie dough-lined cups. Top with the filling until it reaches about 3/4 of the way up the sides.
Bake the miniature pies in the preheated 350 degree oven for about 22-25 minutes until the filling is puffed and the edges of the crust are lightly browned. Remove from the oven. Let cool for 10 minutes before removing pies to a cooling rack to cool completely.
The result: Unfortunately, the bourbon/browned butter didn’t stand up to the sweetness of the filling. They were certainly tasty, but I’d like to try cutting back on the sugar/corn syrup to allow some of those warm flavors to come through.
I had filling left over, but a single pie crust worked perfectly for 12 miniature pies. So for next time: two crusts, two cups of pecans, and one recipe of the filling = 24 miniature pies