It’s been a long time since I bothered to make miniature pies, but suddenly the urge was there. Mini pecan pies were born.

Here’s how you can go for it as well:

Crust:
1 cup flour
1/8 teaspoon salt
1/3 cup chilled butter
3 tablespoons ice water

Sift flour and salt. Cut the butter into the flour until crumbly. Stir in enough cold water with a fork until it is just moistened. Form a ball and roll out on a floured surface. (For a regular pie, you would roll into a 12-inch circle for a 9-inch pie. For mini pies, just cut circles about the size of the outer edge of your tins). Fit the rounds into your mini tins and set aside.

Filling:
1 cup sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup corn syrup (I used golden syrup)
1/3 cup melted butter
1 teaspoon vanilla
3 eggs, beaten
1 cup chopped pecans

Preheat the oven to 350F. First pour pecans into the bottom of the pie crusts. Pour the syrup over the top. (Pecans will rise to the top.)

Cover the tops and crusts lightly with foil and bake for about 30 minutes.

Remove the foil and bake for another 20 minutes. The filling should not be overly runny/jiggly, so continue baking until it is relatively solid.