Tiny Pecan Pies
We come from a region were pecans are plentiful. My grandmother used to make these for most family dinners and now my sister does the honors.
We love them and they go fast when put out on the desert table during the holidays.
You will love the buttery crust and rich filling. Enjoy!
cream cheese, room temperature
brown sugar, firmly packed
Preheat oven to 325 degrees.
Mix cream cheese and butter together.
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 degrees for 25 minutes or until set.
Cool completely before removing from muffin tins.
Make about 24 tiny pecan pies.