Sneha's Recipe: Corn Syrup

This classic Mini Pecan Pie has all the flavors you love in a pecan pie.

This pie crust is different from what I usually make, its buttery shortbread crust that tastes really good!

Though this is a decadent mini pecan pie it's too sweet and rich to eat it alone. It contains too many calories but all flavors you will love in a pecan pie.

I baked this mini pecan pie 5-inch deep baking dish with a depth of 1.1/2 inch. For this pie you require a deep dish, since the filling may tend to spill while baking.

When it just out of the oven it is puffed up but like a souffle, it deflates as it cools.
Ingredients
For the Shortbread Crust

50 Grams Butter
80 Grams All Purpose Flour
1½ Tablespoons Corn Flour
1½ Tablespoons Caster Sugar
A Pinch of Salt
For the Filling

¼ Cup Light Corn syrup
1 Egg

¼ Cup Sugar
A Pinch Salt

1 Teaspoon Molasses ** see notes
1 Tablespoon Unsalted Butter - softened
½ Teaspoon Vanilla essence
1/3 Cup Heaped Pecans

Method

For the Shortbread Crust

In a bowl, cream butter and sugar until light and fluffy.

Add flour, cornstarch and salt, mix until combined. Press dough onto bottom of lightly greased 5-inch deep baking dish and refrigerator it for at least 15 to 20 minutes.

In the meantime preheat oven to 170°C. Bake 12-15 minutes or until light golden. Then let it cool completely. I baked this crust a day before, next day baked it with the filling.

For the Filling