Ingredients:

  • 1 cup (115g) chopped pecans
  • 2 large (100g) eggs, room temperature
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 cup (50g) light brown sugar, packed
  • 3 tbsp (42g) unsalted butter, browned
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 1 lb (450g) all-butter flaky pie dough
  • whole pecan halves for topping

Instructions:

  1. Preheat the oven to 350°F (175°C). Fit the chosen crust into a 12-slot standard muffin tin, pressing the dough firmly against the bottom and sides.
  2. In a medium mixing bowl, whisk the eggs until smooth. Gradually beat in the maple syrup and light brown sugar.
  3. Stir in the browned butter, vanilla extract, and salt until the mixture is a uniform, golden hue.
  4. Fold in the chopped pecans until evenly distributed.
  5. Divide the filling evenly among the 12 crust shells.
  6. Place 3-4 whole pecan halves on top of each pie for garnish.
  7. Bake for 20-25 minutes until the edges are set and golden brown, but the center maintains a slight gelatinous wobble.