Mini Pecan Pies

Ingredients

• 1 mini pie crust recipe
• 1 cup toasted pecans
• 1 1/2 tablespoons butter, at room temperature
• 1/2 cup brown sugar
• 1 1/2 tablespoons all purpose flour
• Pinch of salt
• 3/4 cups brown rice syrup
• 2 eggs
• 2 tsp bourbon
• 1/2 teaspoon vanilla

Directions

1. Make the pie crust recipe, then stamp out 6 rounds and press them into the muffin tin. Smooth the dough against the bottom and sides so no pockets of air are trapped underneath. Refrigerate the shells for 30 minutes while you prepare the filling.
2. Move an oven rack to the middle position and heat the oven to 350 degrees F. In a bowl, beat the butter until it looks smooth and creamy. Add the brown sugar, flour, and salt, mix until everything comes together, then work in the syrup.
3. Beat in the eggs one at a time, mixing thoroughly after each one. Add the bourbon and vanilla, and continue mixing until the filling is fully blended.
4. Scatter the cooled pecans into the chilled crusts, filling each shell about 1/3 of the way. Pour the custard over the nuts, bringing each cup nearly up to the rim.
5. Bake for 20 minutes, then turn the pan and continue baking for 5-10 minutes more. Take the pies out when they are very deeply browned.