muffin cup pecan pies-annette's
(1 rating)
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.
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(1 rating)
yield
24 serving(s)
prep time
30 Min
cook time
25 Min
Ingredients For muffin cup pecan pies-annette's
- CRUST
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1 stickmargarine, softened
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1 pkg3 oz. cream cheese, softened
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1 csifted flour
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pinch of salt
- FILLING
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1egg, slightly beaten
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3/4 cbrown sugar, packed
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1/2 tspvanilla extract
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1 cchopped pecans
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1 Tbspmargarine, melted
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dash of salt
How To Make muffin cup pecan pies-annette's
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1Preheat oven to 350°F. Mix crust ingredients. Mold into 24 balls about 1 1/2 inch. Drop balls into small muffin pans and spread.
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2Mix 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.
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3Cool slightly in pan. Top with whipped cream if you'd like. These freeze very well. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Muffin Cup Pecan Pies-Annette's:
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