Tiny Pecan Pies
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
24
ingredients
- 3 ounces cream cheese, room temperature
- 1⁄2 cup butter, softened
- 1 cup flour, sifted
- 1 egg
- 3⁄4 cup brown sugar, firmly packed
- 1⁄8 teaspoon salt
- 1 tablespoon butter
- 2⁄3 cup pecans, in pieces (Try Diamond of California Nuts)
- 1 teaspoon vanilla extract
directions
- Preheat oven to 325*F.
- Mix cream cheese and butter together.
- Stir in flour.
- Chill dough for 1 hour.
- Shape dough into 24 balls and place in 24 muffin tins.
- Press dough into regular muffin tins, working it up the sides and into the bottom.
- *Note: Mini muffin tins can be used but you may need to reduce the cooking time.
- Sprinkle 1/2 of the pecans into the bottom of the dough lined muffin cups.
- Beat together egg, 1 Tablespoon of butter, brown sugar, salt and vanilla until smooth.
- Spoon filing over the pecans in the muffin cups.
- Top with remaining pecans.
- Bake at 325*F. for 25 minutes or until set.
- Cool completely before removing from muffin tins.
- Make about 24 tiny pecan pies.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
First I did not know how large to make the balls, but I ended up with 20, fairly large pecan pies, and used chopped pecans. Well, I used these today, at church, for a Sunday Brunch, I did manage to grab one, and the rest were gone in no time. A real winner here, nice and filling. They had great flavor, and just as good as the store bought, that are fresh made in the bakery section at one of our locally owned stores. Made for a great treat. Made for PRMR Tag.
RECIPE SUBMITTED BY
CHEF GRPA
United States