Muffin Cup Pecan Pies-Annette's

Annette W. Recipe

By Annette W. greeneyez

Okay so you're stuffed after eating your big Thanksgiving or Christmas meal and only have room for 2 or 3 bites of pie....Then eat one of these little cuties and all is good in the world. OR eat 2, 3 or 4 of them just because they are so darn good. I say you don't feel as guilty eating things like this when they are small.


Recipe is my own.


Recipe Rating:
 1 Rating
Serves:
24
Prep Time:
Cook Time:

Ingredients

CRUST
1 stick
margarine, softened
1 pkg
3 oz. cream cheese, softened
1 c
sifted flour
pinch of salt
FILLING
1
egg, slightly beaten
3/4 c
brown sugar, packed
1/2 tsp
vanilla extract
1 c
chopped pecans
1 Tbsp
margarine, melted
dash of salt

Directions

1
Preheat oven to 350°F. Mix crust ingredients. Mold into 24 balls about 1 1/2 inch. Drop balls into small muffin pans and spread.
2
Mix filling ingredients. Spoon about 1 teaspoon full into each shell. Bake at 350° for 15 minutes. Then reduce oven to 250° for 10 more minutes.
3
Cool slightly in pan. Top with whipped cream if you'd like. These freeze very well. Enjoy!