Mini-Pecan Pies

Via Dorie Greenspan: Baking from my home to Yours - adapted by Isabelle

175 ml (3/4 cup) light corn syrup

1/2 cup (packed) light brown sugar

2 large eggs, preferably at room temperature

45 ml (3 tbsp) rum

1 teaspoon pure vanilla extract

1/4 teaspoon salt

(1 1/2 cups) pecan halves or pieces

3 ounces bittersweet chocolate, coarsely chopped

1 23 cm (9-inch) single crust, partially baked and cooled

Preheat the oven to 375 degrees F (185°C).

Put the pie plate on a baking sheet lined with parchment or a silicone mat.

In a large bowl, whisk the corn syrup and brown sugar together until smooth.. Whisk in the rum, then add the eggs one at a time, beating until you have a smooth mixture. Add the vanilla and salt and give the batter a good mix.

Stir in the pecans.

Turn the filling into the crust.

Bake the pie for 30 - 45 minutes (total baking time is 30 to 35 minutes), or until it has puffed (the middle and the edges should be fairly evenly puffed).

Transfer the pie plate to a rack, remove the shield and cool to room temperature.

Bon Appétit!