Southern Gluten-Free Mini Pecan Pies: A Delightful Twist on Classic Dessert

Allergens

None, gluten-free and nut-based

Ingredients

• 1. 2 cups gluten
• free all
• purpose flour 2. 1 cup cold unsalted butter, cubed 3. 6 tablespoons ice water 4. 1/2 teaspoon salt 5. 1 cup brown sugar, packed 6. 1/4 cup corn syrup 7. 1/4 cup unsalted butter, melted 8. 1 teaspoon pure vanilla extract 9. 2 large eggs, beaten 10. 1 1/2 cups pecan halves

Instructions

1. Prepare the crust by combining flour, salt, and cold cubed butter in a bowl. Mix until the mixture resembles coarse meal. Gradually add ice water until dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.
2. Preheat oven to 350°F (175°C). Grease mini muffin tin or use silicone baking cups.
3. Roll out the chilled dough and cut into 24 rounds using a 3 inch cookie cutter. Press each round into the greased mini muffin tin.
4. In a separate bowl, combine brown sugar, corn syrup, melted butter, vanilla extract, and beaten eggs. Mix well. Stir in pecan halves.
5. Fill each pie crust with the pecan mixture, ensuring not to overfill.
6. Bake for 20 25 minutes or until golden brown and set. Allow to cool completely on a wire rack before removing from the tin.

Chef’s Insight

For an extra touch, drizzle each pie with a light caramel glaze or serve with a side of whipped cream.

Notes

Feel free to add a pinch of salt to the pecan mixture for a balanced flavor.