“These are wonderfully rich mini pecan pies. Great for baby or wedding showers and brunches.”
READY IN:
40mins
SERVES:
12-24
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. For filling:
  3. Mix together eggs,brown sugar,white sugar, vanilla,pecans in a bowl. Set aside.
  4. For crust:
  5. In a separate bowl, add your diced cheese and butter that has been frozen to a hard state with a sharp knife. Add in flour. Mix until everything is incorporated and coming together, much like a biscuit dough.
  6. Chill 45 minutes covered in plastic wrap. When chilled, roll out about pie crust thickness. Cut dough out with a small juice glass, or eyeball what your pan size muffin is and work with that for an idea.
  7. Press dough disk into greased tiny sized mini muffin pans. Add 1 teaspoon of filling at a time into shells. Bake 350°F for 20-25 minutes. Let cool at room temperature.

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