Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 cup (113g) unsalted butter, cold and cubed (1 stick)
  • 3-5 tablespoons (45-75ml) ice water
  • 1/2 cup (1 stick/113g) unsalted butter, melted and cooled slightly
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (60ml) corn syrup (golden syrup works too!)
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 teaspoon (1.25ml) salt
  • 2 large eggs
  • 1 1/2 cups (150g) pecan halves or pieces, roughly chopped
  • Whipped cream (optional)

Instructions:

  1. Make the Dough (if homemade): Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disc, wrap in plastic wrap, and chill.
  2. Prepare the Muffin Tins: Grease muffin tins thoroughly.
  3. Roll and Cut Dough (if homemade): Roll out dough on a lightly floured surface and cut out circles slightly larger than the muffin tin openings. Press dough into each muffin tin. Alternatively, if using pre-made dough shells, fill with filling.
  4. Make the Filling: Whisk together melted butter, brown sugar, corn syrup, vanilla extract, and salt. Beat in eggs until well combined. Stir in pecans.
  5. Fill the Crusts: Spoon filling evenly into each crust-lined muffin tin, filling almost to the top.
  6. Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the crusts are golden brown and the filling is set (but still slightly jiggly in the center).
  7. Cool and Remove: Let cool in the muffin tins for 10 minutes before carefully removing the pies and transferring them to a wire rack to cool completely.
  8. Serve: Best served warm.